State Food Safety Questions With 100% Correct Answers

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 - 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 - 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) - 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) - Answer-b. 4 inches (10 cm) Which symptom is a food worker required to report to his manager? a. A sore throatb. Stomach cramps c. Sensitivity to light d. An infected wound - 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 - Answer-c. In several areas of the casserole