STATE FOOD SAFETY WITH 100%
GUARANTEE PASS
A hfood hworker hat ha hbar hwas hdiagnosed hwith hE. hcoli hand hhas hnot hshown
hsymptoms hfor ha hcouple hdays. hWhat hmust hher hmanager hdo? h- hcorrect hanswers
h-Restrict huntil hregulatory happroval his hobtained
A hlarge hcontainer hof hpotato hsalad hhas hbeen hremoved hfrom hcold, hholding hat hthe
hcorner htemperature. hHow hlong hcan hthe hfood hbe hsafety hheld hwithout htemperature
hcontrol has hlong has hit hdoes hnot hexceed h70°F h(21c) h- hcorrect hanswers h-6 hhours
To hprevent hproviding hshelter hfor hpests, hhow hfar habove hthe hfloor hshould
hequipment hbe hraised? h- hcorrect hanswers h-6 hinches h(15 hcm)
At ha hminimum, hhow hfar hmust htabletop hequipment hbe hraised hif hit his hnot hsealed
hto hthe hcounter?
a. h2 hinches h(5 hcm)
b. h4 hinches h(10 hcm)
, c. h6 hinches h(15 hcm)
d. h8 hinches h(20 hcm) h- hcorrect hanswers h-b. h4 hinches h(10 hcm)
Which hsymptom his ha hfood hworker hrequired hto hreport hto hhis hmanager h- hcorrect
hanswers h-An hinfected hwound. h
Food hworkers hare hrequired hto hreport hto htheir hmanagers hwhen hthey hhave ha
hlesion hcontaining hpus, hsuch has ha hboil hor han hinfected hwound. hOther hsymptoms
hthey hshould hreport hare hvomiting, hdiarrhea, hjaundice, hand hsore hthroat hwith hfever.
A hfood hworker hneeds hto hmeasure hthe htemperature hof ha hcasserole. hWhere hmust
hthe hthermometer hbe hplaced hwhen hmeasuring hthis hcooking htemperature? h-
hcorrect hanswers h-In hseveral hareas hof hthe hcasserole. h
When hmeasuring hthe htemperature hof ha hfood hitem hthat his heven hin hthickness, hthe
htemperature hmust hbe hchecked hin hseveral hplaces.
What his ha hsign hof ha hcockroach hinfestation h- hcorrect hanswers h-Strong hoily hsmells
Where hcan hutensils hbe hstored? h- hcorrect hanswers h-Food hpreparation hareas. h
Ware hitems, hsuch has hsilverware hor hdishes, hmay hnot hbe hstored hin hlocker hor
hdressing hrooms,restrooms,garbage hrooms,mechanical hrooms, hor hunder hopen
hstairwells.
Which hconfirmed hfood hworker hillness hmust ha hmanager hreport hto hthe hregulatory
hauthority? h- hcorrect hanswers h-Shigella
A hfood hworker his hpreparing heggs hthat hwill hbe hhot hheld hfor hService h#. hWhat his
hthe hminimum hinternal htemperature hthat heggs hmust hbe hfor hat hleast h15 hseconds?
h- hcorrect hanswers h-155°F h(68c)
A hfood hworker his hmonitoring ha hself-service hstation. hWhat hmust hshe hremind
hcustomers hto hdo? h- hcorrect hanswers h-Use hclean hdishes heach htime hthey hget
hfood. h
If hneeded, ha hfood hworker hshould hremind hcustomers hto huse hclean hdishes hto
hprevent hcontamination.
What his ha hrequirement hfor hhandwashing hsinks? h- hcorrect hanswers h-Sign
hreminding hworkers hto hwash htheir hhands
Which hconfirmed hfood hworker hinfection hmust ha hmanager hreport hto hregulatory
hauthority h- hcorrect hanswers h-Hepatitis hA. h
GUARANTEE PASS
A hfood hworker hat ha hbar hwas hdiagnosed hwith hE. hcoli hand hhas hnot hshown
hsymptoms hfor ha hcouple hdays. hWhat hmust hher hmanager hdo? h- hcorrect hanswers
h-Restrict huntil hregulatory happroval his hobtained
A hlarge hcontainer hof hpotato hsalad hhas hbeen hremoved hfrom hcold, hholding hat hthe
hcorner htemperature. hHow hlong hcan hthe hfood hbe hsafety hheld hwithout htemperature
hcontrol has hlong has hit hdoes hnot hexceed h70°F h(21c) h- hcorrect hanswers h-6 hhours
To hprevent hproviding hshelter hfor hpests, hhow hfar habove hthe hfloor hshould
hequipment hbe hraised? h- hcorrect hanswers h-6 hinches h(15 hcm)
At ha hminimum, hhow hfar hmust htabletop hequipment hbe hraised hif hit his hnot hsealed
hto hthe hcounter?
a. h2 hinches h(5 hcm)
b. h4 hinches h(10 hcm)
, c. h6 hinches h(15 hcm)
d. h8 hinches h(20 hcm) h- hcorrect hanswers h-b. h4 hinches h(10 hcm)
Which hsymptom his ha hfood hworker hrequired hto hreport hto hhis hmanager h- hcorrect
hanswers h-An hinfected hwound. h
Food hworkers hare hrequired hto hreport hto htheir hmanagers hwhen hthey hhave ha
hlesion hcontaining hpus, hsuch has ha hboil hor han hinfected hwound. hOther hsymptoms
hthey hshould hreport hare hvomiting, hdiarrhea, hjaundice, hand hsore hthroat hwith hfever.
A hfood hworker hneeds hto hmeasure hthe htemperature hof ha hcasserole. hWhere hmust
hthe hthermometer hbe hplaced hwhen hmeasuring hthis hcooking htemperature? h-
hcorrect hanswers h-In hseveral hareas hof hthe hcasserole. h
When hmeasuring hthe htemperature hof ha hfood hitem hthat his heven hin hthickness, hthe
htemperature hmust hbe hchecked hin hseveral hplaces.
What his ha hsign hof ha hcockroach hinfestation h- hcorrect hanswers h-Strong hoily hsmells
Where hcan hutensils hbe hstored? h- hcorrect hanswers h-Food hpreparation hareas. h
Ware hitems, hsuch has hsilverware hor hdishes, hmay hnot hbe hstored hin hlocker hor
hdressing hrooms,restrooms,garbage hrooms,mechanical hrooms, hor hunder hopen
hstairwells.
Which hconfirmed hfood hworker hillness hmust ha hmanager hreport hto hthe hregulatory
hauthority? h- hcorrect hanswers h-Shigella
A hfood hworker his hpreparing heggs hthat hwill hbe hhot hheld hfor hService h#. hWhat his
hthe hminimum hinternal htemperature hthat heggs hmust hbe hfor hat hleast h15 hseconds?
h- hcorrect hanswers h-155°F h(68c)
A hfood hworker his hmonitoring ha hself-service hstation. hWhat hmust hshe hremind
hcustomers hto hdo? h- hcorrect hanswers h-Use hclean hdishes heach htime hthey hget
hfood. h
If hneeded, ha hfood hworker hshould hremind hcustomers hto huse hclean hdishes hto
hprevent hcontamination.
What his ha hrequirement hfor hhandwashing hsinks? h- hcorrect hanswers h-Sign
hreminding hworkers hto hwash htheir hhands
Which hconfirmed hfood hworker hinfection hmust ha hmanager hreport hto hregulatory
hauthority h- hcorrect hanswers h-Hepatitis hA. h
