State Food Safety Practice Exam Questions with Complete

State Food Safety Practice Exam Questions with Complete Solutions A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - Correct Answer A. To sanitize utensils before washing them

• To keep the wash solution at a cold temperature

'C. To measure the concentration if the sanitizing solution'

• To use a cloth towel to dry dishes after sanitizing them

A food worker brings in personal medicine for use during the shift.How must the medicine be labeled? - Correct Answer A. With any nutrition claims 'B. With the manufacturers label'

• With generally recognized as safe
• With the contact info of the worker

Which food item can a food worker re-serve to another customer? - Correct Answer A. Hummus dip

• Salad dressing in a bowl
• Orange juice in a pitcher

'D. Wine from a narrow-neck bottle' What should a regulatory authority do as they review the menu/food list during an inspection? - Correct Answer A. Make menu design suggestions for the menus layout

• Directly observe the preparation of each food item
• Focus on all food items, including those that are low-risk

'D. Ask about new food items and other changes since the last menu review' How should a food worker avoid contaminating ready-to-eat food? - Correct Answer 'A. Use deli tissue as a barrier' 1 / 3

• Rinse hands before touching the food
• Touch it with just the thumb and forefinger
• Wipe hands on a towel before touching the food.

A food worker at a hospital is diagnosed with a shigella infection. A week later, the food worker gets a doctors note indicating that he is free from infection. The food worker wants to return to work.What must the manager do? - Correct Answer A. Exclude the worker from the establishment

• Assign the worker to only clean floors and bathrooms
• Require the worker to wear disposable gloves at all times

'D. Contact the regulatory authority for approval and allow food worker to return' Which food is classified as a time/temperature control for safety (TCS/phf) food? - Correct Answer A.Bacon bits

• Bread rolls
• Raw broccoli

'D. Chunky salsa' A food handler has been put in charge of cleaning a mechanical warewashing machine that is used frequently.At a minimum, how often should a mechanical warewashing machine be cleaned when in frequent use?

• Correct Answer A. Every 4 hours
• Every 8 hours

'C. Every 24 hours'

• Every 48 hours

A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? - Correct Answer A. Rinse her gloves to remove the butter

• Put on a clean pair of gloves over the buttery pair 2 / 3

'C. Wash her hands and put on a clean pair of gloves'

• Wipe her gloves clean using a disposable paper towel

Which action is necessary as part of stationary equipment maintenance? - Correct Answer A.Submerging the equipment in sanitizer

• Polishing the outside of the equipment
• Drying the removable parts with a soft dish towel

'D. Taking off small, removable parts to clean and sanitize' A food worker has just received a shipment of several bags of flour and needs to store them.Where is an acceptable storage location? - Correct Answer A. Under the dishwashing sink 'B. On a shelf in the dry storage area'

• In the walk-in refrigerator under raw meats
• In the cupboads of an employee dressing room

Where must a designated food worker handwashing sink be located? - Correct Answer A. In the mechanical room

• In the food storage area
• Near the exit of the facility

'D. Near the food preparation area' A manager sees that a food worker who is about to start his shift is chewing gum. What must the manager ask him to do? - Correct Answer 'A. Throw away the gum'

• Chew with his mouth open
• Wash his hands more frequently
• Work with food that will be cooked.

What requires a food establishment to obtain a variance from the regulatory authority? - Correct Answer 'A. Sprouting black beans'

• Preparing a consumer advisory
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