State Food Safety Test Questions with Answers
When would a food establishment be required to obtain
a variance from the local regulatory authority?
a. Sprouting broccoli seeds
b. Washing raw fruit with chemicals
c. Using a non-continuous cooking process
d. Learning that an employee was diagn...
State Food Safety Test Questions
with Answers
When would a food establishment be required to obtain
a variance from the local regulatory authority?
a. Sprouting broccoli seeds
b. Washing raw fruit with chemicals
c. Using a non-continuous cooking process
d. Learning that an employee was diagnosed with
norovirus - Answer-A. Sprouting broccoli seeds
How often should a pair of single-use gloves be
changed if an employee is working continuously on the
same task?
a. After one hour
b. After two hours
c. After three hours
d. After four hours - Answer-d. After four hours
An employee has cooled a pan of mashed potatoes
from 135°F (57°C) to 68°F (20°C) in two hours. How
much time does she have left to cool the mashed
potatoes to 41°F (5°C)?
a. One hour
b. Two hours
c. Four hours
d. Six hours - Answer-c. Four hours
According to the FDA, what is in one of the eight major
food allergen groups?
a. Corn
b. Mango
c. Soymilk
d. Sesame seeds - Answer-c. Soymilk
What is an example of a critical limit in a HACCP plan?
a. Cook the pork chops for longer
b. Take the temperature of pork chops
c. Cook pork chops to prevent a biological hazard
d. Cook pork chops to an internal temperature of
145°F (63°C) - Answer-d. Cook pork chops to an internal temperature of 145°F (63°C)
After which task would a manager ask an employee to
, wash their hands?
a. Folding clean linens
b. Sanitizing the countertops
c. Cutting vegetables for two hours
d. Using tongs to place pastries in a display case - Answer-b. Sanitizing the countertops
What is the minimum temperature requirement for hot
holding macaroni and cheese for a buffet?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - Answer-a. 135°F (57°C)
What should a manager do to prevent deliberate
contamination of food by employees?
a. Explain how to label working containers
b. Ask employees to report anything suspicious
c. Check employees' pockets before their shift begins
d. Assign employees with a cough or runny nose to
cleaning tasks - Answer-b. Ask employees to report anything suspicious
If the regulatory authority sees food safety violations
during an inspection, what should they do first?
a. Point it out and correct it
b. Make a note to report it later
c. Scold the food workers responsible
d. Talk to the manager about it after the inspection - Answer-a. Point it out and correct it
What must a food worker do if they have fingernail
polish or fake nails?
a. Work only in non-food areas
b. Keep fingernails under ¼ inch long
c. Wear gloves when working with food
d. Apply a clear protectant coat to their nails - Answer-c. Wear gloves when working
with food
What is the minimum temperature requirement for hot
holding tomato basil soup at a salad bar?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - Answer-a. 135°F (63°C)
What should a manager do to prevent deliberate
contamination of food by customers?
a. Allow supervised tours of the kitchen
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