State food safety Practice Exam Questions and Answers
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Course
State food safety
Institution
State Food Safety
State food safety Practice Exam Questions and Answers
How long must a manager maintain records of the origin of shellfish by keeping shell stock tags? - Answer-A 90 days after delivery
B. 90 days from harvesting the shellfish
C. 90 days from the time the container of shellstock is emptied
'D....
State food safety Practice Exam
Questions and Answers
How long must a manager maintain records of the origin of shellfish by keeping shell
stock tags? - Answer-A 90 days after delivery
B. 90 days from harvesting the shellfish
C. 90 days from the time the container of shellstock is emptied
'D. 90 days from the first service of sale of shellfish from the container.'
Which characteristic is required for non food contact surfaces that are exposed to
splash, spillage, or other food soiling? - Answer-A. Bumpy
B. Abrasive
'C. Nonabsorbent'
D. Light in color
At a mimium, how far must floor equipment be raised if its not sealed to the floor? -
Answer-A. 2 inches
B. 4 inches
'C. 6 inches'
D. 8 inches
What is the minimum temperature requirement for hot holding a pan of enchiladas? -
Answer-A. 135
B. 145
C. 155
'D. 165'
Between which tasks must a food worker clean an sanitize a cutting board? - Answer-A.
Mincing garlic and chopping onions
B. Cutting steak and dicing pork chops
C. Slicing peaches and slicing strawberries
'D. Cubing raw chicken and slicing croissants'
A food worker prepares chunky salsa to put in the refrigerated section for sale. How
should the food worker date-mark the containers of salsa before storing them in the
refrigerator? - Answer-'A. With the date 7 days from the salsas preparation. '
B. With the date 9 days from the salsas preparation
C. With the date 12 days from prep
D. With the date 15 days from prep
,Which event requires a written clean-up procedure according to the FDA food code? -
Answer-A. A baby spills food on the dining table
'B. A server vomits in the food preparation area'
C. A customer breaks a glass on the dining room floor
D. An employee leaves fingernail clippings in the restroom
A volunteer has asked to bring his pet into the dining room of a nursing home to visit the
residents.
What may be left on the tables during the visit? - Answer-'A. Butter packets'
B. Serving utensils
C. Clean silverware
D. Flower centerpieces
Between which tasks must a food worker clean and sanitize a cutting board to prevent
cross-contamination? - Answer-A. Slicing cheese and cutting salami
B. Dicing tofu and cutting raw potatoes
'C. Cutting raw fish and slicing cucumbers'
D. Slicing romaine lettuce and cutting carrots
Where may packaged, single-use items be stored? - Answer-A. In a bathroom cupboard
'B. In a locker room cabinet'
C. on the storage closet floor
D. On a food preparation counter top
A pan of macaroni and cheese has been removed from hot holding at the correct
temperature. When should the food be discarded? - Answer-'A. Two hours after removal
from hot holding'
B. Four hours after removal from hot holding
C. Six hours after removal from hot holding
D. Eight hours after removal from hot holding
A food worker came to work with a cut on his hand that is leaking pus. What must the
food worker do in order to be able to work with food? - Answer-A. Cover the wound with
a breathable strip of cloth
B. Apply antiseptic hand gel every 15 minuted while at work
C. Keep the wound bandaged and covered with a single use glove
D. Get doctors note showing that the wound is not infected with staphylococcus aureus
A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a
couple of days. What must her manager do?
A) Restrict until Regulatory approval is obtained
B) Exclude until Regulatory approbal is obtained
C) Allow the worker to resume her normal duties
D) Require her to wear single-used gloves at all times - Answer-A) Restrict until
Regulartory approval is obtained
, A large container of potato salad has been removed from cold holding at the correct
temperature. How long can the food be safely held without temperature control, as long
as it does not exceed 70°F (21°C)?
a. One hour
b. Two hours
c. Four hours
d. Six hours - Answer-d. Six Hours
To prevent providing shelter for pests, how far above the floor should equipment be
raised?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) - Answer-c. 6 inches (15 cm)
At a minimum, how far must tabletop equipment be raised if it is not sealed to the
counter?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) - Answer-b. 4 inches (10 cm)
Which symptom is a food worker required to report to his manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound - Answer-d. An infected wound
A food worker needs to measure the temperature of a casserole. Where must the
thermometer be placed when measuring this cooking temperature?
a. In the middle of the casserole
b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish - Answer-c. In several areas of the casserole
Which action is necessary as part of stationary equipment maintenance?
A. Submerging the equipment in sanitizer
B. Polishing the outside of the equipment
C. Drying the removable parts with a soft dish towel
D. Taking off small, removable parts to clean and sanitize - Answer-D. Taking off small,
removable parts to clean and sanitize
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?
A. Rinse her gloves to remove the butter
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