State food safety Practice exam
How should a food worker avoid contaminating ready-to-eat food?
'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.
How should a manager prevent intentional food contamination by visitors who enter the food preparation area?
'A. Verify the identity of unknown visitors' B. Require visitors to wear single-use gloves C. Allow visitors to explore without supervision D. Keep chemicals in t he open to monitor their use
Copper pitchers are being used at a catering event. What liquid may be stored in them?
'A. Water' B. Red wine C. Apple Juice D. Carbonated orange soda
What is required to allow bare-hand contact with ready-to-eat foods?
'A. Wearing of proper hair restraints' B. Displaying the foods for less than 4 hours C. Obtaining approval from the regulatory authority D. Restricting workers activities when they show re portable symptoms
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?
'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
How long must a manager maintain records of the origin of shellfish by keeping shell stock tags?
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.'
A manager comes into the facility in the morning to find that the power was off overnight. What action must he take?
A. Ask neighboring facilities if their power is off B. Wait until power is restored and resume operations C. Open the facility and prepare food as much as possible 'D. Keep the facility closed and notify the regulatory authority'
About a dozen parents of highs school students call the school to report that their students have severe diarrhea after eating meat at the cafeteria the day before. How should the manager of the school cafeteria react?
A. Ask the cooks to always use a meat thermometer B. Serve meals for the rest of the day to avoid waste 'C. Close the cafeteria and notify the regulatory authority' D. Tell the parents that their children need to wash their hands before eating
Which food is classified as a time/temperature control for safety (TCS/phf) food?
A. Bacon bits B. Bread rolls C. Raw broccoli 'D. Chunky salsa'
Which confirmed food worker illness must a manager report to the regulatory authority?
A. Borreliosis B. Nocardiosis 'C.E. Coli infection.' D. Rotavirus infection
Which characteristic is required for non food contact surfaces that are exposed to splash, spillage, or other food soiling?
A. Bumpy B. Abrasive 'C. Nonabsorbent' D. Light in color
While receiving a shipment,a food worker needs to use a food thermometer to check the temperature of different food items. What should she do before measuring the temperature of each new food item?
A. Calibrate the thermometer 'B. Clean and sanitize the thermometer.' C. Wipe off the thermometer with a clean rag D. Dip the thermometer i a disinfecting solution
What is one of the eight major food allergens according to the FDA?
A. Chicken B. Mustard 'C. Peanuts' D. Coconuts
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?
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
What should food workers use to dry their hands after proper handwashing?
A. Dish towels B. Cloth Napkins C. Wiping cloths 'D. Disposable towels'
Which symptom is a food worker required to report to the manager?
A. Dry skin B. Seasonal allergies C. Ringing in the ears 'D. Yellowing of the eyes.
What is a step of proper handwashing?
A. Drying hands on a clean apron B. Rinsing hands in a bucket of water 'C. Removing dirt underneath fingernails.' D. Washing hands with proper antiseptic
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?
A. Every 4 hours B. Every 8 hours 'C. Every 24 hours' D. Every 48 hours
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?
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 item can a food worker re-serve to another customer?
A. Hummus dip B. Salad dressing in a bowl C. Orange juice in a pitcher 'D. Wine from a narrow-neck bottle'
Where may packaged, single-use items be stored?
A. In a bathroom cupboard 'B. In a locker room cabinet' C. on the storage closet floor D. On a food preparation counter top
Where must a designated food worker handwashing sink be located?
A. In the mechanical room B. In the food storage area C. Near the exit of the facility 'D. Near the food preparation area'
A food worker is partially cooking chicken in advance for a large catering event. What is the proper sequence of steps to use a non continuous cooking process for the chicken?
A. Initial heating, cooking, hot holding B. Initial heating, freezing, thawing, reheating 'C. Initial heating, cooling, refrigeration, cooking' D. Initial heating, refrigeration. cooking and hot holding
Where can pesticides be stored in food establishments?
A. Inside the linen closet B. In a cabinet away from food C. Around the dishwashing area 'D. On the bottom shelf in the mechanical room'
What must be located in or immediately adjacent to,a toilet room in a food facility?
A. Linen closet B. Carpeted floors 'C. A hand washing sink' D. Utensil storage drawers
What is a requirement of an outdoor storage surface for garbage receptacles?
A. Made of dirt 'B. Sloped to drain' C. Lined with a tarp D. Beneath a tent covering
What should a regulatory authority do as they review the menu/food list during an inspection?
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'
A food worker wants to drink from an open soda cup while working. Where must she go to drink from this container?
A. Mechanical room B. Dish washing area C. Food storage area 'D. Employee break room'
Between which tasks must a food worker clean an sanitize a cutting board?
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'
How should utensils be stored at a self service station?
A. On their sides 'B. With handles up' C. With handles down D. On top of the dishes
A food worker is cooking hamburger patties. Where should he measure the cooking temperature?
A. On top of the grill B. On top of the patty 'C. In the center of the patty' D. Where the patty meets the grill
How often must a cloth napkin that lines a basket of rolls be replaced?
A. Once every two hours B. Once every four hours 'C. Each times a food worker refills the basket' D. When butter or oil is spilled on the napkin
A chef is cooling a large roast to use for a later date. How should she prepare this roast to be cooled?
A. Place it in front of a fan B. Put it in a walk-in cooler C. Cover it tightly with foil 'D. Cut it into smaller pieces'
How should a food worker store a raw ground beef and a pan of cooked lasagna in the refrigerator?
A. Place the ground beef above the lasagna B. Place the ground beef below the lasagna C. Place the ground beef on the same shelf as the lasagna D. Place the ground beef on the top shelf of the refrigerator
A food worker uses the employee restroom at an establishment and returns to the kitchen area. He is assigned to prepare fruit tarts using bare hand contact. What should his manager ask the food worker to do first?
A. Put on clean gloves B. Clean and sanitize counter tops C. Receive a new shipment of ingredients D. Wash his hands in the hand-washing sink
How should a food manager prevent cross-contact?
A. Restrict sick food workers to cleaning tasks 'B. Set policies to clean and sanitize food preparation surfaces' C. Hang up a poster on the door to warn customers with allergies D. Buy powder-free latex gloves to use when preparing allergen-free dishes
What food is considered one of the eight major food allergens according to the FDA?
A. Rice B. Gelatin 'C. Tree nuts' D. Cinnamon
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 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
A food worker is washing plates using a 3 compartment sink. After washing a plate in the first compartment with detergent, what should be done in the next two compartments?
A. Sanitize and then rinse 'B. Rinse and then sanitize' C. Rinse and then air dry D. Sanitize and then air dry
A few unrelated people report to the hotel that they experienced nausea and vomiting after eating at the salad bar. What should the manager of the hotel restaurant do first?
A. Send salad bar ingredients to a lab for testing 'B. Close the restaurant and notify the regulatory authority' C. Serve meals as scheduled to see if the pattern continues D. Check in periodically to see how the hotel guests are feeling
Between which tasks must a food worker clean and sanitize a cutting board to prevent cross-contamination?
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
What quality standards does water from a nonpublic water system need to meet?
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
Which of these food item descriptions on a menu contains a correct consumer advisory disclosure, provided that there is no asterisk to a footnote?
A. Steak and veggies B. Two pound hamburger 'C. Raw egg caesar salad' D. Half shell oysters and chips
Which practice could cause cross-contact with one of the eight major food allergens?
A. Storing raw food below ready to eat food B. Cooking salmon and beef on the same grill. C. Heating meats to the appropriate temperature 'D. Preparing salads for two hours on the same surface.'
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'
What is the responsibility of a manager for testing a back flow prevention device?
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
A manager is training a new food worker on proper manual ware washing What must the manager include in this training?
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
What is the maximum time that a pan of pasts salad can be displayed in a self-service area without temperature control, if its temperature isn't monitored?
A. Two hours 'B. Four hours' C. Six hours D. Eight hours
A food worker has just received a shipment of several bags of flour and needs to store them. Where is an acceptable storage location?
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
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?
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
A food worker brings in personal medicine for use during the shift. How must the medicine be labeled?
A. With any nutrition claims 'B. With the manufacturers label' C. With generally recognized as safe D. With the contact info of the worker
What is the minimum temperature requirement for hot holding steamed vegetables on a buffet table?
'A. 135' B. 145 C. 155 D. 165
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?
'A. Butter packets' B. Serving utensils C. Clean silverware D. Flower centerpieces
A daycare is serving breakfast to pre-school age children each morning? Which food would not be acceptable to serve?
'A. Cereal with soy milk' B. French toast and fruit C. Pancakes and crispy bacon D. Toast and eggs sunny side up
Which measures should a manager take to prevent a pest infestation?
'A. Eliminate potential hiding places' B. Store bulk foods in mechanical rooms C. Cover any holes with cardboard to deny access D. Assign a food worker to monitor any suspected area.
Which of the following actions would be considered a corrective action in a HACCP plan?
'A. Establishing record keeping procedures' B. Disciplining an employee that did not follow HACCP Plan C. Verifying that the HACCP plan is operating according to plan D. Discarding food that may pose an unacceptable food safety risk
Which characteristic would classify a food as time/temperature control for safety (TCS/PHF) food?
'A. Highly acidic pH' B. High oxygen level C. Low sodium content D. High moisture content
A food worker needs to thaw a large frozen turkey. What is an acceptable method to thaw this food?
'A. In the refrigerator' B. Inside a warm oven C. On top of the counter D. In a sink full of warm water
When notified about a food recall, a restaurant manager should first act in which of the following ways?
'A. Isolate the recalled food item' B. Put a red x on the package containing the recalled food C. Instruct employees to tell each other what food is recalled D. Send out and email containing a picture of the recalled food item
Which confirmed food worker pathogen infection must a manager report to the regulatory authority?
'A. Shigella' B. Campylobacter C. Toxoplasma gondii D. Staphylococcus aureus
A manager of a new restaurant is ordering supplies for a self-service station. What should self-service stations have to prevent contamination by consumers?
'A. Sneeze guards.' B. Sanitizing wipes C. Hand washing sinks D. Loose-fitted lids over food
What requires a food establishment to obtain a variance from the regulatory authority?
'A. Sprouting black beans' B. Preparing a consumer advisory C. Using a non-continuous cooking process D. Thawing chicken breasts in the microwave
What is a sign of a cockroach infestation?
'A. Strong oily smells' B. Grease on food supplies C. Food workers with itchy skin D. Nesting materials in the kitchen
What is required label information for food packaged for later consumption?
'A. The name and place of the business' B. The number of calories and calories per serving C. The name of the food worker who packaged the food D. A description of how it compares to similar products
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?
'A. Throw away the gum' B. Chew with his mouth open C. Wash his hands more frequently D. Work with food that will be cooked.
What is the managers responsibility while giving a facility tour to a potential new employee?
'A. To ensure the employee wears proper footwear' B. To ensure any exposed food is protected from contamination C. To ensure current employees are accurately following company policies D. To ensure the employee uses hand antiseptic before going on the tour
A pan of macaroni and cheese has been removed from hot holding at the correct temperature. When should the food be discarded?
'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 chef is preparing an omelet in response to a customer order. What is the minimum temperature it must reach while cooking?
A. 125 B. 135 'C. 145' D. 155
A food worker has prepared and is now cooking a pan of lasagna for a catering event. What is the minimum internal cooking temp requirement for this lasagna?
A. 135 B. 145 C. 155 'D. 165'
What is the minimum temperature requirement for hot holding a pan of enchiladas?
A. 135 B. 145 C. 155 'D. 165'
A food worker is reheating leftover sliced ham for holding on a buffet. Which temperature must the ham reach while being reheated?
A. 135 B. 145 C.155 'D.165'
At a mimium, how far must floor equipment be raised if its not sealed to the floor?
A. 2 inches B. 4 inches 'C. 6 inches' D. 8 inches
A tray of baked potatoes is being cooled and has reached 65 degrees after two hours. How many hours does it now have to reach 41 degrees?
A. 3 hours 'B. 4 hours' C. 6 hours D. 8 hours
A green salad has been prepared for a salad bar. What is the maximum temperature allowed while cold holding the food?
A. 32 B. 38 'C. 41' D. 45
What is the maximum temperature allowed while cold holding cut fruit?
A. 32 B. 38 'C. 41' D. 45
Which event requires a written clean-up procedure according to the FDA food code?
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
Which package of frozen food is acceptable to receive?
A. A package of frozen shrimp that is partially thawed 'B. A package of frozen corn that is intact and unopened' C. A package of frozen berries that measure 42 D. A package of chicken tenders with small ice crystals in the inside
What item of jewelry is permitted to be worn while preparing food?
A. A sports watch 'B. A plain gold ring' C. A medical bracelet D. A diamond wedding band
How should a manager prevent intentional food contamination when receiving a shipment of supplies?
A. Allow unscheduled deliveries B. Accept suspect for testing 'C.Supervise unloading of materials.' D. Require delivery personnel to empty their pockets