State Food Safety comprehensive Exam
Questions and Verified Correct Answers
latest 2026–2027
A Food Worker at a bar was diagnosed with E. Coli and has not shown
symptoms for a couple of days. What must her manager do? A) Restrict
until Regulatory approval is obtained
B) Exclude until Regulatory approbal is obtained
C) Allow the worker to resume her normal
duties
D) Require her to wear single-used gloves at all
times - CORRECT ANSWER A) Restrict until
Regulartory approval is obtained
A large container of potato salad has been removed from cold holding at
the correct temperature. How long can the food be safely held without
temperature control, as long as it does not exceed 70°F (21°C)? a. One hour
b. Two hours
c. Four hours
d. Six hours - CORRECT ANSWER d. Six Hours
To prevent providing shelter for pests, how far above the floor should
equipment be raised?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) - CORRECT ANSWER c. 6
inches (15 cm)
,At a minimum, how far must tabletop equipment be raised if it is not sealed
to the counter?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) - CORRECT ANSWER b. 4
inches (10 cm)
Which symptom is a food worker required to report to his
manager? a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound - CORRECT ANSWER d. An
infected wound
A food worker needs to measure the temperature of a casserole.
Where must the thermometer be placed when measuring this
cooking temperature? a. In the middle of the casserole
b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish - CORRECT
ANSWER c. In several areas of the casserole
What is a sign of a cockroach
infestation? a. Gnaw marks
b. Nesting materials
c. Strong oily smells
, d. Strong smell of ammonia - CORRECT ANSWER
c. Strong oily smells
Where can utensils be
stored? a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - CORRECT ANSWER
d. Food preperation areas
Which confirmed food worker illness must a manager report to the
regulatory authority? a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - CORRECT ANSWER
b. Shigella
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?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - CORRECT ANSWER c. 155°F
(68°C)
A food worker is monitoring a self-service station. What must she remind
customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
Questions and Verified Correct Answers
latest 2026–2027
A Food Worker at a bar was diagnosed with E. Coli and has not shown
symptoms for a couple of days. What must her manager do? A) Restrict
until Regulatory approval is obtained
B) Exclude until Regulatory approbal is obtained
C) Allow the worker to resume her normal
duties
D) Require her to wear single-used gloves at all
times - CORRECT ANSWER A) Restrict until
Regulartory approval is obtained
A large container of potato salad has been removed from cold holding at
the correct temperature. How long can the food be safely held without
temperature control, as long as it does not exceed 70°F (21°C)? a. One hour
b. Two hours
c. Four hours
d. Six hours - CORRECT ANSWER d. Six Hours
To prevent providing shelter for pests, how far above the floor should
equipment be raised?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) - CORRECT ANSWER c. 6
inches (15 cm)
,At a minimum, how far must tabletop equipment be raised if it is not sealed
to the counter?
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) - CORRECT ANSWER b. 4
inches (10 cm)
Which symptom is a food worker required to report to his
manager? a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound - CORRECT ANSWER d. An
infected wound
A food worker needs to measure the temperature of a casserole.
Where must the thermometer be placed when measuring this
cooking temperature? a. In the middle of the casserole
b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish - CORRECT
ANSWER c. In several areas of the casserole
What is a sign of a cockroach
infestation? a. Gnaw marks
b. Nesting materials
c. Strong oily smells
, d. Strong smell of ammonia - CORRECT ANSWER
c. Strong oily smells
Where can utensils be
stored? a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - CORRECT ANSWER
d. Food preperation areas
Which confirmed food worker illness must a manager report to the
regulatory authority? a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - CORRECT ANSWER
b. Shigella
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?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - CORRECT ANSWER c. 155°F
(68°C)
A food worker is monitoring a self-service station. What must she remind
customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
