STATE FOOD SAFETY PRACTICE
EXAMINATION 2026 QUESTIONS WITH
ANSWERS GUARANTEED TO PASS.
⫸ 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). Answer- c. 6 inches (15 cm)
Equipment should be sealed to the floor or raised 6 inches so it does not
provide shelter for pests. Tabletop equipment should be sealed to the
table or raised 4 inches.
⫸ 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). Answer- b. 4 inches (10 cm)
Tabletop equipment should be sealed to the table or raised 4 inches
⫸ 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. Answer- An infected wound
Food workers are required to report to their manager when they have a
lesion containing pus, such as a boil or an infected wound. Other
symptoms they should report are vomiting, diarrhea, jaundice, and sore
throat with a fever.
⫸ 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. 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.
⫸ What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia. Answer- Strong oily smells
Signs of cockroaches include egg casings, droppings that look like black
pepper, and strong oily smells.
⫸ Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas. Answer- Food preparation areas
, Ware items, such as silverware or dishes, may not be stored in locker or
dressing rooms, restrooms, garbage rooms, mechanical rooms, or under
open stairwells.
⫸ Which confirmed food worker illness must a manager report to the
regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes. Answer- Shigella
A food manager must report a disease or illness to the appropriate
regulatory authority if an employee has been diagnosed with Norovirus,
Hepatitis A, E. coli, any type of Salmonella, or 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). Answer- c. 155°F (68°C)
EXAMINATION 2026 QUESTIONS WITH
ANSWERS GUARANTEED TO PASS.
⫸ 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). Answer- c. 6 inches (15 cm)
Equipment should be sealed to the floor or raised 6 inches so it does not
provide shelter for pests. Tabletop equipment should be sealed to the
table or raised 4 inches.
⫸ 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). Answer- b. 4 inches (10 cm)
Tabletop equipment should be sealed to the table or raised 4 inches
⫸ 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. Answer- An infected wound
Food workers are required to report to their manager when they have a
lesion containing pus, such as a boil or an infected wound. Other
symptoms they should report are vomiting, diarrhea, jaundice, and sore
throat with a fever.
⫸ 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. 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.
⫸ What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia. Answer- Strong oily smells
Signs of cockroaches include egg casings, droppings that look like black
pepper, and strong oily smells.
⫸ Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas. Answer- Food preparation areas
, Ware items, such as silverware or dishes, may not be stored in locker or
dressing rooms, restrooms, garbage rooms, mechanical rooms, or under
open stairwells.
⫸ Which confirmed food worker illness must a manager report to the
regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes. Answer- Shigella
A food manager must report a disease or illness to the appropriate
regulatory authority if an employee has been diagnosed with Norovirus,
Hepatitis A, E. coli, any type of Salmonella, or 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). Answer- c. 155°F (68°C)
