LEXINGTON -FAYETTE HEALTH DEPARTMENT
RETAIL FOOD ESTABLISHMENT INSPECTION EXAM
QUESTIONS AND CORRECT ANSWERS (VERIFIED
ANSWERS) Q&A 2027 |INSTANT DOWNLOAD PDF
1. What is the primary purpose of a retail food establishment
inspection?
A. To increase restaurant sales
B. To protect public health by identifying food-safety violations
C. To evaluate employee performance
D. To determine menu prices
Correct Answer: B. To protect public health by identifying food-
safety violations
Rationale: Inspections are designed to identify conditions that
could contribute to foodborne illness and verify compliance
with the food code.
2. Which food code forms the basis of Kentucky's Food Code?
A. 1999 FDA Food Code
B. 2005 FDA Food Code
C. 2013 FDA Food Code
D. 2022 FDA Food Code
Correct Answer: C. 2013 FDA Food Code
Rationale: Kentucky's Food Code reflects the 2013 FDA Food
Code with Kentucky-specific modifications.
,3. Who is the person in charge (PIC)?
A. The restaurant owner only
B. The employee responsible for operations at the time of
inspection
C. The newest employee
D. The cashier
Correct Answer: B. The employee responsible for operations at
the time of inspection
Rationale: Kentucky defines the person in charge as the
individual present who is responsible for the operation at the
time of inspection.
4. What temperature range is considered the temperature
danger zone under Kentucky's definition of complex food
preparation?
A. 32°F–100°F
B. 41°F–135°F
C. 45°F–140°F
D. 50°F–165°F
Correct Answer: B. 41°F–135°F
Rationale: Kentucky's regulation identifies 41°F through 135°F
as the temperature danger zone.
5. What is the maximum cold-holding temperature for TCS
food?
A. 35°F
B. 38°F
,C. 41°F
D. 45°F
Correct Answer: C. 41°F
Rationale: TCS food requiring refrigeration must generally be
maintained at 41°F or below.
6. What is the minimum hot-holding temperature for TCS
food?
A. 120°F
B. 125°F
C. 130°F
D. 135°F
Correct Answer: D. 135°F
Rationale: Hot-held TCS foods must generally be maintained at
135°F or above.
7. Which food is most likely to require time and temperature
control for safety?
A. Dry crackers
B. Unopened sugar
C. Cooked chicken
D. Whole, uncut apples
Correct Answer: C. Cooked chicken
Rationale: Cooked poultry supports the growth of pathogenic
microorganisms if not properly controlled.
8. What should an inspector check when evaluating
refrigerated food?
, A. Only the appearance of the refrigerator
B. Food temperatures and the condition of stored foods
C. Only the refrigerator brand
D. Employee uniforms
Correct Answer: B. Food temperatures and the condition of
stored foods
Rationale: Proper temperature control is a critical component
of food safety.
9. What is the minimum internal cooking temperature
generally required for poultry?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Correct Answer: D. 165°F
Rationale: Poultry must generally reach 165°F for the required
time to control pathogens.
10. What is the minimum cooking temperature generally used
for ground or comminuted meats?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
RETAIL FOOD ESTABLISHMENT INSPECTION EXAM
QUESTIONS AND CORRECT ANSWERS (VERIFIED
ANSWERS) Q&A 2027 |INSTANT DOWNLOAD PDF
1. What is the primary purpose of a retail food establishment
inspection?
A. To increase restaurant sales
B. To protect public health by identifying food-safety violations
C. To evaluate employee performance
D. To determine menu prices
Correct Answer: B. To protect public health by identifying food-
safety violations
Rationale: Inspections are designed to identify conditions that
could contribute to foodborne illness and verify compliance
with the food code.
2. Which food code forms the basis of Kentucky's Food Code?
A. 1999 FDA Food Code
B. 2005 FDA Food Code
C. 2013 FDA Food Code
D. 2022 FDA Food Code
Correct Answer: C. 2013 FDA Food Code
Rationale: Kentucky's Food Code reflects the 2013 FDA Food
Code with Kentucky-specific modifications.
,3. Who is the person in charge (PIC)?
A. The restaurant owner only
B. The employee responsible for operations at the time of
inspection
C. The newest employee
D. The cashier
Correct Answer: B. The employee responsible for operations at
the time of inspection
Rationale: Kentucky defines the person in charge as the
individual present who is responsible for the operation at the
time of inspection.
4. What temperature range is considered the temperature
danger zone under Kentucky's definition of complex food
preparation?
A. 32°F–100°F
B. 41°F–135°F
C. 45°F–140°F
D. 50°F–165°F
Correct Answer: B. 41°F–135°F
Rationale: Kentucky's regulation identifies 41°F through 135°F
as the temperature danger zone.
5. What is the maximum cold-holding temperature for TCS
food?
A. 35°F
B. 38°F
,C. 41°F
D. 45°F
Correct Answer: C. 41°F
Rationale: TCS food requiring refrigeration must generally be
maintained at 41°F or below.
6. What is the minimum hot-holding temperature for TCS
food?
A. 120°F
B. 125°F
C. 130°F
D. 135°F
Correct Answer: D. 135°F
Rationale: Hot-held TCS foods must generally be maintained at
135°F or above.
7. Which food is most likely to require time and temperature
control for safety?
A. Dry crackers
B. Unopened sugar
C. Cooked chicken
D. Whole, uncut apples
Correct Answer: C. Cooked chicken
Rationale: Cooked poultry supports the growth of pathogenic
microorganisms if not properly controlled.
8. What should an inspector check when evaluating
refrigerated food?
, A. Only the appearance of the refrigerator
B. Food temperatures and the condition of stored foods
C. Only the refrigerator brand
D. Employee uniforms
Correct Answer: B. Food temperatures and the condition of
stored foods
Rationale: Proper temperature control is a critical component
of food safety.
9. What is the minimum internal cooking temperature
generally required for poultry?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Correct Answer: D. 165°F
Rationale: Poultry must generally reach 165°F for the required
time to control pathogens.
10. What is the minimum cooking temperature generally used
for ground or comminuted meats?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
