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Food Service (SSW 2) sample exam questions – 10 questions with answers

外食業（2号）

10 sample questions in the real exam format, with furigana, English translation, answers and explanations. Tap "Show answer" under each question. For the full question bank and realistic mock exams, open the free app.

Question 1

When carrying out "hygiene management based on HACCP," which of the following is WRONG as something every food business operator must do?

  1. A.
    Create a hygiene management plan based on the standards and make sure all employees know it thoroughly.
  2. B.
    Record how hygiene management was carried out every day, and discard the records of days with no problems on the same day.
  3. C.
    Regularly verify the effectiveness of the hygiene management plan and procedure manuals, and review them when necessary.
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Correct answer: B

Under HACCP-based hygiene management, every business operator must do four things: make a hygiene management plan, make procedure manuals (when needed), keep records, and regularly verify and review. Daily records must be kept even for normal days, to prove safety and to trace the cause when a problem occurs. They must not be thrown away on the same day. (Textbook: JF2号テキスト 衛生管理 第3章（2）)

WordMeaning
hygiene management plan (衛生管理計画)
making sure everyone knows thoroughly (周知徹底)
verification (検証)

Question 2

Which statement is CORRECT about the role and duties of the food sanitation supervisor (食品衛生責任者) under the general hygiene management standards?

  1. A.
    They try to give the business operator the opinions needed so that measures required for public health are followed.
  2. B.
    The practical training session approved by the prefectural governor is set to be taken only once every 5 years after appointment.
  3. C.
    Even a person who holds a cook or dietitian license cannot be appointed unless they also take a separate training course.
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Correct answer: A

The food sanitation supervisor (食品衛生責任者) must follow the operator's instructions, regularly attend practical training sessions (実務講習会) to keep knowledge up to date, and give the operator necessary notes and opinions. A person with a cook (調理師) or dietitian (栄養士) license already qualifies to be appointed without taking the basic training course. (Textbook: JF2号テキスト 衛生管理 第4章（1）)

WordMeaning
food sanitation supervisor
duty, responsibility
compliance, observing

Question 3

Which statement is CORRECT about the use and management of heating equipment in the kitchen?

  1. A.
    Adjust the gas burner only when the temperature difference between the edge and the center of the griddle reaches 25°C or more.
  2. B.
    For the steam convection oven, after lowering the inside temperature to 80°C, clean the interior using the steam function.
  3. C.
    Check the acid value (AV value) of the fryer oil, and if it is 3.0 or higher, change the oil at the end of business that day.
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Correct answer: C

A fryer oil acid value (AV) below 3.0 is normal. If it reaches 3.0 or higher, the oil must be changed at the end of that day's business. For a griddle (グリドル), if the temperature difference between the edge and the center is 10°C or more, it must be adjusted right away. For a steam convection oven (スチームコンベクションオーブン), lower the inside temperature and turn off the power before cleaning, to avoid steam burns. (Textbook: JF2号テキスト 飲食物調理 第4章（1）)

Which statement is CORRECT about the use and management of heating equipment in the kitche
WordMeaning
heating equipment
acid value
temperature difference

Question 4

When there are few service staff and several services occur at the same time, which priority order is CORRECT?

  1. A.
    First guide guests to a table, second take orders, third serve dishes.
  2. B.
    First serve dishes, second handle payment at the register, third guide guests to a table.
  3. C.
    First handle payment at the register, second guide guests to a table, third serve dishes.
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Correct answer: B

When staff are short and tasks overlap, the service priority is: (1) serving dishes, (2) payment at the register, (3) guiding guests, (4) taking orders, (5) serving dessert and drinks, (6) clearing tables. Serving dishes comes first because food that waits gets cold and loses its taste, so guests may not come back. Guests waiting to pay will usually understand if staff apologize first. (Textbook: JF2号テキスト 接客全般 第1章（7）)

WordMeaning
priority order
serving dishes (料理提供)
payment (精算)

Question 5

Which statement is CORRECT about dealing with food allergies and the specified ingredients?

  1. A.
    At a shop that boils soba and udon noodles in the same pot, tell customers that there is a risk of mixing.
  2. B.
    The 8 specified ingredients that must be labeled under the Food Labeling Act include soybeans, sesame, chicken, and pork.
  3. C.
    Even restaurants that sell face-to-face are legally required to give the same allergen labeling as packaged processed foods.
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Correct answer: A

At a restaurant, if soba and udon are boiled in the same pot, or several dishes are made in the same kitchen area, customers must be clearly told about the risk of cross-contamination. The 8 mandatory specified ingredients (特定原材料) for packaged food are shrimp, crab, wheat, buckwheat (soba), egg, milk, peanuts, and walnuts. Soybeans, sesame, chicken, and pork belong to the 20 recommended items. Restaurants are not legally required to label, but they are encouraged to give information on the menu. (Textbook: JF2号テキスト 接客全般 第2章（1）)

Which statement is CORRECT about dealing with food allergies and the specified ingredients
WordMeaning
specified ingredients (allergens)
mixing in, contamination
labeling obligation

Question 6

Which explanation is CORRECT about the "labor distribution ratio (労働分配率)" in store operation figure management?

  1. A.
    It is the share of labor costs in sales (labor costs ÷ sales), and the proper value in the food service industry is 50 to 60%.
  2. B.
    It is the share of food ingredient cost in sales (cost ÷ sales), and the proper value in the food service industry is 65 to 70%.
  3. C.
    It is the share of labor costs in gross profit (labor costs ÷ gross profit), and the proper value in the food service industry is 35 to 40%.
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Correct answer: C

The labor distribution ratio (労働分配率) is the percentage of labor costs in gross profit (labor costs ÷ gross profit), not divided by sales. In food service, the proper level is 35 to 40% (each store should keep it at 40% or below). If it goes over 45 to 50%, the business is in a dangerous state. (Textbook: JF2号テキスト 店舗運営 第2章（1）)

WordMeaning
labor distribution ratio
gross profit
labor costs

Question 7

During the health check at the start of work, a kitchen staff member reports, "I have had diarrhea and slight nausea since this morning." What is the MOST appropriate judgment of the store manager?

  1. A.
    Have them wear disposable gloves and a mask, and let them work only in the cooking (heating) process.
  2. B.
    Do not let them do any work handling food, tell them to see a doctor, and arrange a replacement staff member.
  3. C.
    Stop their work in the kitchen and move them that day to serving dishes and making drinks in the dining hall.
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Correct answer: B

When a food handler has symptoms of intestinal infection such as diarrhea, vomiting, or nausea, they must not do any work that touches food or serves food, to avoid spreading norovirus or food poisoning bacteria. The manager must take them off food work, tell them to see a doctor, and arrange a replacement under the backup plan. (Textbook: JF2号テキスト 衛生管理 第4章（7）)

During the health check at the start of work, a kitchen staff member reports, "I have had
WordMeaning
diarrhea
seeing a doctor
replacement staff

Question 8

You are planning to cook 80 portions of a dish that uses 60 g of peeled shrimp per portion. Frozen shrimp lose 20% of their weight when thawed and prepped (yield rate 80%). How much frozen shrimp must be thawed?

  1. A.
    4,800 g
  2. B.
    5,760 g
  3. C.
    6,000 g
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Correct answer: C

The total amount of finished peeled shrimp needed for 80 portions is 60 g × 80 = 4,800 g. The yield rate (歩留まり) after thawing and prepping is 80% (0.8), so the amount of frozen shrimp needed before prepping is 4,800 g ÷ 0.8 = 6,000 g (6 kg). (Textbook: JF2号テキスト 飲食物調理 第3章（1）・衛生管理 第5章（2）)

WordMeaning
preparation (prepping)
yield rate
required amount

Question 9

A customer complains, "There is a hair in the salad you served," and the dining hall staff reports it to you. What is the MOST appropriate response of the store manager?

  1. A.
    Go directly to the table to apologize, ask whether the customer wants the dish remade, and then investigate how the hair got in.
  2. B.
    Leave the apology and a new salad to the staff in charge, and the manager apologizes at the register when the customer pays.
  3. C.
    First find out in the kitchen how it got mixed in and who is responsible, and then go to the customer's table to explain.
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Correct answer: A

For every customer complaint (especially foreign matter such as a hair), the store manager must quickly go to the table in person and apologize right away, ask the customer whether they want the dish remade (or remove it from the bill if they no longer want it), then investigate the cause and make sure all staff prevent it from happening again. When the customer leaves, the manager and the staff in charge apologize once more. (Textbook: JF2号テキスト 接客全般 第4章（2）)

A customer complains, "There is a hair in the salad you served," and the dining hall staff
WordMeaning
complaint
apology
route of contamination

Question 10

A store has daily sales of 600,000 yen, a gross profit rate of 60%, and 120 total labor hours per day. Which combination of "sales per labor hour (人時売上高)" and "productivity per labor hour (人時生産性)" is CORRECT for that day?

  1. A.
    Sales per labor hour: 3,000 yen / Productivity per labor hour: 5,000 yen
  2. B.
    Sales per labor hour: 5,000 yen / Productivity per labor hour: 3,000 yen
  3. C.
    Sales per labor hour: 5,000 yen / Productivity per labor hour: 2,000 yen
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Correct answer: B

Sales per labor hour = daily sales ÷ total labor hours = 600,000 yen ÷ 120 hours = 5,000 yen. Daily gross profit = 600,000 yen × 60% = 360,000 yen, so productivity per labor hour = gross profit ÷ total labor hours = 360,000 yen ÷ 120 hours = 3,000 yen (or 5,000 yen × 60% = 3,000 yen). (Textbook: JF2号テキスト 店舗運営 第2章（参考2）)

WordMeaning
sales per labor hour
productivity per labor hour
total labor hours
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Lessons: Food Service (SSW 2)