State Food Safety Practice Exam, State Food Safety Questions and Answers
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State Food Safety , State Food Safety
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State Food Safety , State Food Safety
State Food Safety Practice Exam, State Food Safety Questions and Answers
What is the responsibility of a manager for testing a back flow prevention device? - Answer-A. Test it daily using various water pressures
'B. Keep records demonstrating inspection and service'
C. Fill the sink regularly...
State Food Safety Practice Exam,
State Food Safety Questions and
Answers
What is the responsibility of a manager for testing a back flow prevention device? -
Answer-A. Test it daily using various water pressures
'B. Keep records demonstrating inspection and service'
C. Fill the sink regularly to make sure there is no backflow
D. Hire a plumber to look at the device if it seems to be faulty
What quality standards does water from a nonpublic water system need to meet? -
Answer-A. State drinking water quality standards
B. National Primary drinking water regulations
'C. Local regulatory authority quality standards'
D. Quality standards determined by the food establishment
A cook finds out that his spouse has been diagnosed with hepatitus A. He has never
had the illness or been vaccinated.
What must he do? - Answer-A. Wear a mask whenever he goes to work
B. Sleep in a separate room from his spouse
'C. Tell his manager about the possible exposure'
D. Start taking antiviral medicine as soon as possible
Which symptom is a food worker required to report to the manager? - Answer-A. Dry
skin
B. Seasonal allergies
C. Ringing in the ears
'D. Yellowing of the eyes.
How should utensils be stored at a self service station? - Answer-A. On their sides
'B. With handles up'
C. With handles down
D. On top of the dishes
A food worker is reheating leftover sliced ham for holding on a buffet. Which
temperature must the ham reach while being reheated? - Answer-A. 135
B. 145
C.155
'D.165'
,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
A manager is training a new food worker on proper manual ware washing
What must the manager include in this training? - Answer-A. To sanitize utensils before
washing them
B. To keep the wash solution at a cold temperature
'C. To measure the concentration if the sanitizing solution'
D. 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? - Answer-A. With any nutrition claims
'B. With the manufacturers label'
C. With generally recognized as safe
D. With the contact info of the worker
Which food item can a food worker re-serve to another customer? - Answer-A. Hummus
dip
B. Salad dressing in a bowl
C. 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? - Answer-A. Make menu design suggestions for the menus layout
B. Directly observe the preparation of each food item
C. 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? - Answer-'A. Use deli
tissue as a barrier'
B. Rinse hands before touching the food
C. Touch it with just the thumb and forefinger
D. 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? - Answer-A. Exclude the worker from the establishment
B. Assign the worker to only clean floors and bathrooms
C. 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? -
Answer-A. Bacon bits
B. Bread rolls
C. 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? - Answer-A. Every 4 hours
B. Every 8 hours
'C. Every 24 hours'
D. 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? - Answer-A.
Rinse her gloves to remove the butter
B. Put on a clean pair of gloves over the buttery pair
'C. Wash her hands and put on a clean pair of gloves'
D. Wipe her gloves clean using a disposable paper towel
Which action is necessary as part of stationary equipment maintenance? - Answer-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'
A food worker has just received a shipment of several bags of flour and needs to store
them.
Where is an acceptable storage location? - Answer-A. Under the dishwashing sink
'B. On a shelf in the dry storage area'
C. In the walk-in refrigerator under raw meats
D. In the cupboads of an employee dressing room
Where must a designated food worker handwashing sink be located? - Answer-A. In the
mechanical room
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