STATE FOOD SAFETY QUESTIONS AND
ANSWERS WITH SOLUTIONS 2024
AHFoodHWorkerHatHaHbarHwasHdiagnosedHwithHE.HColiHandHhasHnotHshownHsymptomsHforHaHcoupleHofHdays.H
WhatHmustHherHmanagerHdo?
A)HRestrictHuntilHRegulatoryHapprovalHisHobtained
B)HExcludeHuntilHRegulatoryHapprobalHisHobtained
C)HAllowHtheHworkerHtoHresumeHherHnormalHduties
D)HRequireHherHtoHwearHsingle-usedHglovesHatHallHtimesH-
HANSWERHA)HRestrictHuntilHRegulartoryHapprovalHisHobtained
AHlargeHcontainerHofHpotatoHsaladHhasHbeenHremovedHfromHcoldHholdingHatHtheHcorrectHtemperature.HHo
wHlongHcanHtheHfoodHbeHsafelyHheldHwithoutHtemperatureHcontrol,HasHlongHasHitHdoesHnotHexceedH70°FH(21
°C)?
a.HOneHhour
b.HTwoHhours
c.HFourHhours
d.HSixHhoursH-HANSWERHd.HSixHHours
ToHpreventHprovidingHshelterHforHpests,HhowHfarHaboveHtheHfloorHshouldHequipmentHbeHraised?
a.H2HinchesH(5Hcm)
b.H4HinchesH(10Hcm)
c.H6HinchesH(15Hcm)
d.H8HinchesH(20Hcm)H-HANSWERHc.H6HinchesH(15Hcm)
AtHaHminimum,HhowHfarHmustHtabletopHequipmentHbeHraisedHifHitHisHnotHsealedHtoHtheHcounter?
a.H2HinchesH(5Hcm)
b.H4HinchesH(10Hcm)
c.H6HinchesH(15Hcm)
d.H8HinchesH(20Hcm)H-HANSWERHb.H4HinchesH(10Hcm)
,WhichHsymptomHisHaHfoodHworkerHrequiredHtoHreportHtoHhisHmanager?
a.HAHsoreHthroat
b.HStomachHcramps
c.HSensitivityHtoHlight
d.HAnHinfectedHwoundH-HANSWERHd.HAnHinfectedHwound
AHfoodHworkerHneedsHtoHmeasureHtheHtemperatureHofHaHcasserole.HWhereHmustHtheHthermometerHbeHpla
cedHwhenHmeasuringHthisHcookingHtemperature?
a.HInHtheHmiddleHofHtheHcasserole
b.HOnHtheHtopHofHtheHfoodHsurface
c.HInHseveralHareasHofHtheHcasserole
d.HOnHtheHedgeHofHtheHcasseroleHdishH-HANSWERHc.HInHseveralHareasHofHtheHcasserole
WhatHisHaHsignHofHaHcockroachHinfestation?
a.HGnawHmarks
b.HNestingHmaterials
c.HStrongHoilyHsmells
d.HStrongHsmellHofHammoniaH-HANSWERHc.HStrongHoilyHsmells
WhereHcanHutensilsHbeHstored?
a.HRestrooms
b.HLockerHrooms
c.HMechanicalHrooms
d.HFoodHpreparationHareasH-HANSWERHd.HFoodHpreperationHareas
WhichHconfirmedHfoodHworkerHillnessHmustHaHmanagerHreportHtoHtheHregulatoryHauthority?
a.HGiardia
b.HShigella
c.HCampylobacter
, d.HListeriaHmonocytogenesH-HANSWERHb.HShigella
AHfoodHworkerHisHpreparingHeggsHthatHwillHbeHhotHheldHforHservice.HWhatHisHtheHminimumHinternalHtempe
ratureHtheHeggsHmustHreachHforHatHleastH15Hseconds?
a.H135°FH(57°C)
b.H145°FH(63°C)
c.H155°FH(68°C)
d.H165°FH(74°C)H-HANSWERHc.H155°FH(68°C)
AHfoodHworkerHisHmonitoringHaHself-serviceHstation.HWhatHmustHsheHremindHcustomersHtoHdo?
a.HTryHtheHsaladHbarHoptions
b.HUseHcleanHdishesHeachHtimeHtheyHgetHfood
c.HPreventHchildrenHfromHservingHthemselves
d.HCoughHandHsneezeHintoHtheHcrookHofHtheirHarmH-
HANSWERHb.HUseHcleanHdishesHeachHtimeHtheyHgetHfood
WhatHisHaHrequirementHforHhandwashingHsinks?
a.HHandHlotionHdispenser
b.HLinensHforHdryingHhands
c.HWarmHwaterHatHleastH110°FH(43°C)
d.HSignHremindingHworkersHtoHwashHtheirHhandsH-
HANSWERHd.HSignHremindingHworkersHtoHwashHtheirHhands
WhichHconfirmedHfoodHworkerHinfectionHmustHaHmanager
reportHtoHtheHregulatoryHauthority?
a.HRotavirus
b.HBorreliosis
c.HHepatitisHA
d.HToxoplasmosisH-HANSWERHc.HHepatitisHA
ANSWERS WITH SOLUTIONS 2024
AHFoodHWorkerHatHaHbarHwasHdiagnosedHwithHE.HColiHandHhasHnotHshownHsymptomsHforHaHcoupleHofHdays.H
WhatHmustHherHmanagerHdo?
A)HRestrictHuntilHRegulatoryHapprovalHisHobtained
B)HExcludeHuntilHRegulatoryHapprobalHisHobtained
C)HAllowHtheHworkerHtoHresumeHherHnormalHduties
D)HRequireHherHtoHwearHsingle-usedHglovesHatHallHtimesH-
HANSWERHA)HRestrictHuntilHRegulartoryHapprovalHisHobtained
AHlargeHcontainerHofHpotatoHsaladHhasHbeenHremovedHfromHcoldHholdingHatHtheHcorrectHtemperature.HHo
wHlongHcanHtheHfoodHbeHsafelyHheldHwithoutHtemperatureHcontrol,HasHlongHasHitHdoesHnotHexceedH70°FH(21
°C)?
a.HOneHhour
b.HTwoHhours
c.HFourHhours
d.HSixHhoursH-HANSWERHd.HSixHHours
ToHpreventHprovidingHshelterHforHpests,HhowHfarHaboveHtheHfloorHshouldHequipmentHbeHraised?
a.H2HinchesH(5Hcm)
b.H4HinchesH(10Hcm)
c.H6HinchesH(15Hcm)
d.H8HinchesH(20Hcm)H-HANSWERHc.H6HinchesH(15Hcm)
AtHaHminimum,HhowHfarHmustHtabletopHequipmentHbeHraisedHifHitHisHnotHsealedHtoHtheHcounter?
a.H2HinchesH(5Hcm)
b.H4HinchesH(10Hcm)
c.H6HinchesH(15Hcm)
d.H8HinchesH(20Hcm)H-HANSWERHb.H4HinchesH(10Hcm)
,WhichHsymptomHisHaHfoodHworkerHrequiredHtoHreportHtoHhisHmanager?
a.HAHsoreHthroat
b.HStomachHcramps
c.HSensitivityHtoHlight
d.HAnHinfectedHwoundH-HANSWERHd.HAnHinfectedHwound
AHfoodHworkerHneedsHtoHmeasureHtheHtemperatureHofHaHcasserole.HWhereHmustHtheHthermometerHbeHpla
cedHwhenHmeasuringHthisHcookingHtemperature?
a.HInHtheHmiddleHofHtheHcasserole
b.HOnHtheHtopHofHtheHfoodHsurface
c.HInHseveralHareasHofHtheHcasserole
d.HOnHtheHedgeHofHtheHcasseroleHdishH-HANSWERHc.HInHseveralHareasHofHtheHcasserole
WhatHisHaHsignHofHaHcockroachHinfestation?
a.HGnawHmarks
b.HNestingHmaterials
c.HStrongHoilyHsmells
d.HStrongHsmellHofHammoniaH-HANSWERHc.HStrongHoilyHsmells
WhereHcanHutensilsHbeHstored?
a.HRestrooms
b.HLockerHrooms
c.HMechanicalHrooms
d.HFoodHpreparationHareasH-HANSWERHd.HFoodHpreperationHareas
WhichHconfirmedHfoodHworkerHillnessHmustHaHmanagerHreportHtoHtheHregulatoryHauthority?
a.HGiardia
b.HShigella
c.HCampylobacter
, d.HListeriaHmonocytogenesH-HANSWERHb.HShigella
AHfoodHworkerHisHpreparingHeggsHthatHwillHbeHhotHheldHforHservice.HWhatHisHtheHminimumHinternalHtempe
ratureHtheHeggsHmustHreachHforHatHleastH15Hseconds?
a.H135°FH(57°C)
b.H145°FH(63°C)
c.H155°FH(68°C)
d.H165°FH(74°C)H-HANSWERHc.H155°FH(68°C)
AHfoodHworkerHisHmonitoringHaHself-serviceHstation.HWhatHmustHsheHremindHcustomersHtoHdo?
a.HTryHtheHsaladHbarHoptions
b.HUseHcleanHdishesHeachHtimeHtheyHgetHfood
c.HPreventHchildrenHfromHservingHthemselves
d.HCoughHandHsneezeHintoHtheHcrookHofHtheirHarmH-
HANSWERHb.HUseHcleanHdishesHeachHtimeHtheyHgetHfood
WhatHisHaHrequirementHforHhandwashingHsinks?
a.HHandHlotionHdispenser
b.HLinensHforHdryingHhands
c.HWarmHwaterHatHleastH110°FH(43°C)
d.HSignHremindingHworkersHtoHwashHtheirHhandsH-
HANSWERHd.HSignHremindingHworkersHtoHwashHtheirHhands
WhichHconfirmedHfoodHworkerHinfectionHmustHaHmanager
reportHtoHtheHregulatoryHauthority?
a.HRotavirus
b.HBorreliosis
c.HHepatitisHA
d.HToxoplasmosisH-HANSWERHc.HHepatitisHA
