State Food Safety Manager Exam Questions with All Correct Answers
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State Food Safety Manager
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State Food Safety Manager
State Food Safety Manager Exam Questions with All Correct Answers
Which scenario is considered a contamination event, requiring a written clean up procedure, according to the FDA food code? - Answer-A child vomits before making it to the restaurant bathroom
Which of the following practices hel...
State Food Safety Manager Exam
Questions with All Correct
Answers
Which scenario is considered a contamination event, requiring a written clean up
procedure, according to the FDA food code? - Answer-A child vomits before making it to
the restaurant bathroom
Which of the following practices helps to control cross contamination? - Answer-Storing
utensils with the handle up
A food worker has several dirty plates and needs to start a dishwashing cycle. What
should she do as she loads the dishwasher? - Answer-Scrape or rinse large food
particles off the plates
What is the manager's primary responsibility when giving a facility tour to a news
reporter? - Answer-To protect any expose food from contamination
Which package of frozen food would be acceptable to receive? - Answer-Chicken
nuggets at 14°F
How should a food worker avoid contaminating ready to eat food? - Answer-Use tongs
or other utensils
What is the maximum amount of time a food worker can continuously sliced deli meat
before needing to clean and sanitize the equipment? - Answer-Four hours
When a manager learns about a food recall that affects her establishment, what should
she do? - Answer-Isolate the food and keep it in a designated area
Employees frequently use a chlorine spray to sanitize counters. Where can they store
the spray between uses? - Answer-In a cabinet, separate from food
Which task would allow for bare hand contact with ready to eat foods, without regulatory
authority approval? - Answer-Washing fruits and vegetables
While preparing different kinds of romaine, when would an employee be required to
clean and sanitize a food contact surface? - Answer-When switching from turkey to
salmon
Raw ground beef is being package to sell to customers at a grocery store. What must
be included on the label? - Answer-Instructions for handling the meat safely
, What must a container of pesticides be labeled with? - Answer-A manufacturers label
An employee has just received a large case of peanuts and needs to store it. Where
should I store the case of peanuts? - Answer-In a food preparation room
What should be a characteristic of non-food contact surfaces for cleaning? - Answer-
Smooth
According to the FDA, what are the two required parts of a consumer advisory? -
Answer-A disclosure and a reminder
What would be the proper shelf order for a food worker to place raw fish, pastries, and a
raw turkey in the refrigerator, from top to bottom? - Answer-Pastries, raw fish, raw
turkey
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? - Answer-Restrict until regulatory 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? - Answer-6 hours
To prevent providing shelter for pests, how far above the floor should equipment be
raised? - Answer-6 inches
At a minimum, how far must tabletop equipment be raised if it is not sealed to the
counter? - Answer-4 inches
Which symptom is a food worker required to report to his manager? - Answer-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? - Answer-In several
areas of the casserole
What is a sign of a cockroach infestation? - Answer-Strong oily smells
Where can utensils be stored? - Answer-Food preparation areas
Which confirmed food worker illness must a manager report to the regulatory authority?
- Answer-Shigella
A food worker is preparing eggs that will be hot held for service. What is the minimum
internal temperature the eggs must reach for at least 15 seconds? - Answer-155°F
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