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STATEFOOD SAFETY PRE-TEST EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: A food worker is monitoring a self-service station. What must she remind customers to do?
Answer:
Use clean dishes each time they get food.If needed, a food worker should remind customers to use clean dishes to prevent contamination.Question 2: After which task would a manager ask an employee to wash their hands?
Answer:
Sanitizing the countertops.Hands must be washed after using chemicals, such as sanitizer, and after touching unsanitized equipment.Question 3: What event would require a food worker to restock a pot of soup at a self service station?
Answer:
The Handle of the soup ladle fell in.If the handle doesn't stay above the surface of the food, it could contaminate the food and the food should be discarded and restocked.Question 4: How long must a manager maintain time and temperature freezing records after the service or sale of raw, ready-to-eat fish?
Answer:
90 days.Food managers must maintain the time and temperature freezing records for raw, ready-to-eat fish for
90 days from the service or sale of the fish.Question 5: 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.When measuring the temperature of a food item that is even in thickness, the temperature must be checked in several places.
Question 6: What is an example of a critical limit in a HACCP plan?
Answer:
Cook the pork chops to an internal temperature of 145 degree F. 63 C A critical limit is a measurable or observable limit that must be met to control a hazard, such as minimum cooking temperatures for meat.Question 7: A large pot of chicken noodle soup needs to be cooled. Whats an acceptable method to cool the soup?
Answer:
Use an ice paddle to stir the soup.An ice bath, ice as an ingredient, or an ice paddle are all effective ways to cool hot liquids, such as soup.Question 8: An employee is reheating meatballs that will be hot held at a catering event. Which temperature must the meatballs reach while being reheated?
Answer:
165 degree F (74 C) Food that will be hot held must be reheated to 165 first.Question 9: Which of the following practices helps to control cross-contamination?
Answer:
Storing utensils with the handle up.Cross-contamination can be prevented in a variety of ways. Including cleaning and sanitizing food-contact surfaces (utensils) and storing utensils properly.
Question 10: Which confirmed food worker illness must a manager report to the regulatory authority?
Answer:
Shigella.A food manager must report a disease or illness to the appropriate regulatory authority if an employee has been diagnosed with norovirus, Hepatitus A, E.Coli, any type of salmonella or shigella.Question 11: What kind of animal may be brought into an area of the food establishment where customers are generally allowed?
Answer:
Service animals.People with disabilities may bring service animals wherever customers are generally allowed. Pets or emotional support animals are not considered service animals.Question 12: What should a manager do to prevent deliberate contamination of food by customers?
Answer:
Do not allow customers in non public areas of the facility A food defense plan involves precautions like only allowing authorized employees in storage and preparation areas.Question 13: To prevent providing shelter for pests, how far above the floor should equipment be raised?
Answer:
- Inches (15 CM)
Equipment should be sealed to the floor or raised 6 inches so it doesn't provide shelter for pests.Tabletop equipment should be sealed to the table or raised 4 inches.Question 14: Which scenario is considered a contamination event, requiring a written cleanup procedure, according to the FDA food code?
Answer:
A child vomits before making it to the restaurant bathroom.Contamination events that require written clean-up procedures include vomiting and diarrhea.Question 15: According to the FDA, what are the two required parts of a consumer advisory?
Answer:
A disclosure and reminder.A consumer advisory consists of a disclosure (menu item description or an asterisk and footnote) and a reminder (asterisk and footnote).
Question 16: 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 degree F (68 degree C) Eggs that will be hot held for service need to be cooked to 155 degree F(68 Degree c). for at least 15 seconds.Question 17: How often should a food employee replace a cloth napkin that lines a basket of bread sticks?
Answer:
Each time the basket is refilled for a new customer.Linens can only touch food when lining a serving container, like a bread stick basket, and must be replaced each time the container is refilled for a new customer.Question 18: Which confirmed food worker infection must a manager report to the regulatory authority?
Answer:
Hepatitis A.A food manager must report a disease or illness to the appropriate regulatory authority if an employee has been diagnosed with norovirus, Hepatitus A, E.Coli, any type of salmonella or shigella.Question 19: An employee has just received a large case of peanuts and needs to store it.Where should he store the case of peanuts?
Answer:
In a food preparation area.Never store food in locker rooms, toilet rooms, dressing rooms. garbage rooms. mechanical rooms, under water lines that could leak, under open stairwells or under other sources of contamination.
Question 20: How should a food manager prevent cross-contact?
Answer:
Provide separate ware items to handle dishes for allergic customers.Question 21: A food worker decided to thaw a pound of ground beef by submerging it under running water. What is the maximum temperature that the water can be?
Answer:
70 degree F.If food is thawed under cold, running water is safe to drink, the water must be 70 degree F 21
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