State food safety Practice exam, State Food Safety Practice Questions and Answers
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Food Safety Manager
State food safety Practice exam, State Food
Safety Practice Questions and Answers
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. T...
State food safety Practice exam, State Food
Safety Practice Questions and Answers
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
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 - Answer✔️✔️-C.
Wash her hands and put on a clean pair of gloves
A manager is training a new food worker on proper manual ware washing
D. Wine from a narrow-neck bottle - Answer✔️✔️-D. Wine from a narrow-
neck bottle
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
- Answer✔️✔️-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?
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. - Answer✔️✔️-A. Use
deli tissue as a barrier
Which food is classified as a time/temperature control for safety (TCS/phf)
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?
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 - Answer✔️✔️-D. Contact the regulatory authority for approval and
allow food worker to return
A food handler has been put in charge of cleaning a mechanical
warewashing machine that is used frequently.
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