State Food Safety Test (2024)
Questions & Answers Correct 100%
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? Answer- Restrict until regulatory
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 degrees Farenheit (21 degrees Celsius)? Answer- six
hours
To prevent providing shelter for pests, how far above the floor should equipment be
raised? Answer- 6 inches
At a minimum, how far must tabletop equipment be raised if ti is not sealed to the
counter? Answer- 4 inches
Which symptom is a food worker required to report to his manager? Answer- 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? Answer- in
several areas of the casserole
What is a sign of a cockroach infestation? Answer- strong oily smells
Where can utensils be stored? Answer- food preperation areas
Which confirmed food worker illness must a manager report to the regulatory
authority? Answer- 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?
Answer- 155 degrees
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
, What is a requirement for handwashing sinks? Answer- Sign reminding workers to
wash their hands
Which confirmed food worker infection must a manager report to the regulatory
authority? Answer- Hepatitis A
An employee is cooking roast beef in the oven. What temperature must the roast
beef reach for at least 4 minutes while cooking? Answer- 145 degrees
What event would require a food worker to restock a pot of soup at a self-service
station? Answer- The handle of the soup label fell in
What must be located in, or immediately adjacent to, a toilet room in a food
establishment? Answer- A handwashing sink
An employee at a cafe tells his manager that he had diarrhea last night but is feeling
better. How should the manager handle this situation? Answer- exclude until
symptoms have been gone 24 hours
A food worker is about to partially cook a large batch of chicken stir-fry. What must
he do immediately before cooling the food? Answer- heat the food for no longer than
one hour
Which food item can be re-served if it has been in possession of a customer, but not
used? Answer- packaged crackers
What does the FDA Food Code require of a water system in a food establishment?
Answer- meets peak water demand
A food worker at a nursing home reports that her roommate was diagnosed with
Norovirus over the weekend. What must the manager do? Answer- restrict to non-
food duties
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 degrees
Which practice could cause cross-contact with one of the eight major food allergens?
Answer- frying french fries in the same oil as chicken nuggets
How should a manager prevent backflow in a food establishment, if an air gap is not
practical? Answer- Use a backflow prevention device
What is the correct order of stps in the handwashing process? Answer- Wet, apply
soap, scrub, rinse, dry
A food worker decides 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 degrees
Questions & Answers Correct 100%
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? Answer- Restrict until regulatory
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 degrees Farenheit (21 degrees Celsius)? Answer- six
hours
To prevent providing shelter for pests, how far above the floor should equipment be
raised? Answer- 6 inches
At a minimum, how far must tabletop equipment be raised if ti is not sealed to the
counter? Answer- 4 inches
Which symptom is a food worker required to report to his manager? Answer- 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? Answer- in
several areas of the casserole
What is a sign of a cockroach infestation? Answer- strong oily smells
Where can utensils be stored? Answer- food preperation areas
Which confirmed food worker illness must a manager report to the regulatory
authority? Answer- 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?
Answer- 155 degrees
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
, What is a requirement for handwashing sinks? Answer- Sign reminding workers to
wash their hands
Which confirmed food worker infection must a manager report to the regulatory
authority? Answer- Hepatitis A
An employee is cooking roast beef in the oven. What temperature must the roast
beef reach for at least 4 minutes while cooking? Answer- 145 degrees
What event would require a food worker to restock a pot of soup at a self-service
station? Answer- The handle of the soup label fell in
What must be located in, or immediately adjacent to, a toilet room in a food
establishment? Answer- A handwashing sink
An employee at a cafe tells his manager that he had diarrhea last night but is feeling
better. How should the manager handle this situation? Answer- exclude until
symptoms have been gone 24 hours
A food worker is about to partially cook a large batch of chicken stir-fry. What must
he do immediately before cooling the food? Answer- heat the food for no longer than
one hour
Which food item can be re-served if it has been in possession of a customer, but not
used? Answer- packaged crackers
What does the FDA Food Code require of a water system in a food establishment?
Answer- meets peak water demand
A food worker at a nursing home reports that her roommate was diagnosed with
Norovirus over the weekend. What must the manager do? Answer- restrict to non-
food duties
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 degrees
Which practice could cause cross-contact with one of the eight major food allergens?
Answer- frying french fries in the same oil as chicken nuggets
How should a manager prevent backflow in a food establishment, if an air gap is not
practical? Answer- Use a backflow prevention device
What is the correct order of stps in the handwashing process? Answer- Wet, apply
soap, scrub, rinse, dry
A food worker decides 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 degrees
