[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-452778-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-452778-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","practice-test-food-safety","Practice Test - Food Safety","","Practice Test and Answer Keys focusing on food safety and operational controls in restaurants. Questions cover regulatory responsibility for enforcement, active managerial control components, first steps during sewage backups, and food defense knowledge such as monitoring security and incident handling contacts. Items also address hand hygiene timing, nail maintenance, restrictions for ill or infected food handlers, proper receiving and cooler storage practices, date marking of ready-to-eat TCS foods, recall follow-up steps, and time/temperature limits for potentially hazardous foods.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/practice-test-food-safety/452778/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/practice-test-food-safety/452778.png","ImageObject",300,407,{"name":42,"@type":43},"hdkawk","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-30","2026-09-30",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",6,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Which agency enforces food safety in a restaurant or foodservice operation?","Question",{"text":63,"@type":64},"The correct choice is the state or local regulatory authority (option C).","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What should a food handler do before handling food after using a cell phone?",{"text":68,"@type":64},"They should wash hands (option B).",{"name":70,"@type":61,"acceptedAnswer":71},"How should ready-to-eat TCS food be handled if it will be stored longer than a set time?",{"text":72,"@type":64},"It must be date marked when stored longer than 24 hours (option B).","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},452778,1790913046,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,100,104,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},"Technology",50,"technology",{"id":105,"doc_module":4,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},7,"Healthcare",40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":55,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":144,"preview_page_count":4},3985747859855,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Practice Tests and Answer Keys  \nPractice Test  \nName   Date  \n1 Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention  \nB Food and Drug Administration C State or local regulatory authority D U. S. Department of Agriculture  \n2 Three components of active managerial control include A identifying risks, creating specifications, and training.  \nB identifying risks, corrective action, and training.  \nC identifying risks, creating purchase orders, and training.  \nD identifying risks, re-certifying equipment, and training.  \n3 Sewage is backing up from a floor drain in a prep area. What is the first thing that should be done?  \nA Notify the local regulatory authority B Stop service in the operation C Determine if there is a significant risk to food D Attempt to unblock the drain  \n4 To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep food defense information accessible, and know  \nA when to register with the EPA.  \nB how to fill out an incident report.  \nC where to find Safety Data Sheets in the operation.  \nD whom to contact about suspicious activity.  \n5 A food handler who has just used their cell phone must do what before handling food?  \nA Apply hand antiseptic B Wash hands  \nC Put disposable gloves back on D Wipe hands on a cloth towel  \n6 As part of handwashing, food handlers must scrub their hands and arms with soap for at least A 3 seconds.  \nB 5 seconds.  \nC 10 seconds.  \nD 20 seconds.  \n©1986–2023 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. The ServSafe®, NRAEF, National Restaurant Association and National Restaurant Association Solutions, LLC (Solutions) names and logos are registered trademarks used under license by Solutions and may not be otherwise used without the explicit written permission of the owner of each mark.  \nPractice Tests and Answer Keys Practice Test  \n7 To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove.  \nB cover the wound with an impermeable cover and limit contact with food.  \nC wash hands and bandage the wound with an impermeable cover.  \nD apply ointment and bandage the wound with an impermeable cover.  \n8 How should food handlers keep their fingernails?  \nA Short and unfiled B Short and unpolished C Long and unfiled D Long and unpolished  \n9 What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation.  \nB Report the illness to the local regulatory authority.  \nC Speak with the food handler’s medical practitioner.  \nD Restrict the food handler from working with exposed food, utensils, and equipment.  \n!0 What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?  \nA Keep the food handler away from duties that involve food.  \nB Exclude the food handler from the operation.  \nC Make sure the food handler is supplied with disposable gloves.  \nD Make sure the food handler washes hands often.  \n!1 Which food handler is less likely to contaminate food, utensils, and equipment? A Server eating soup at the server station  \nB Dishwasher chewing gum while washing dishes  \nC Prep cook drinking a can of soda while prepping food D Chef smoking in a designated area outside the establishment  \n!2 How long must shellstock tags or labels be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received  \nC 30 days after the last shellfish was removed from the container D 90 days after the last shellfish was removed from the container  \n!3 When receiving a delivery of food for an operation, it is important to A inspect only the TCS food.  \nB inspect all food immediately before storing it.  \nC inspect it ","cbCaifjeT8MtrzBt","https://ap.wps.com/l/cbCaifjeT8MtrzBt","pdf",113953,"English","# Practice Test\n## Multiple-choice questions","[{\"question\":\"Which agency enforces food safety in a restaurant or foodservice operation?\",\"answer\":\"The correct choice is the state or local regulatory authority (option C).\"},{\"question\":\"What should a food handler do before handling food after using a cell phone?\",\"answer\":\"They should wash hands (option B).\"},{\"question\":\"How should ready-to-eat TCS food be handled if it will be stored longer than a set time?\",\"answer\":\"It must be date marked when stored longer than 24 hours (option B).\"}]","Practice Test - Food Safety | PDF",1790737682,15]