State Food Safety Exam with correct n n n n n
Answers
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A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a
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couple of days. What must her manager do?
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A) Restrict until Regulatory approval is obtained
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B) Exclude until Regulatory approbal is obtained
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C) Allow the worker to resume her normal duties
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D) Require her to wear single-used gloves at all times - Answer- A) Restrict until
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Regulartory approval is obtained
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A large container of potato salad has been removed from cold holding at the correct
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temperature. How long can the food be safely held without temperature control, as long
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as it does not exceed 70°F (21°C)?
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a. One hour
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b. Two hours
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c. Four hours
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d. Six hours - Answer- d. Six Hours
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To prevent providing shelter for pests, how far above the floor should equipment be
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raised?
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a. 2 inches (5 cm)
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b. 4 inches (10 cm)
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c. 6 inches (15 cm)
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d. 8 inches (20 cm) - Answer- c. 6 inches (15 cm)
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At a minimum, how far must tabletop equipment be raised if it is not sealed to the
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counter?
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a. 2 inches (5 cm)
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b. 4 inches (10 cm)
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c. 6 inches (15 cm)
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d. 8 inches (20 cm) - Answer- b. 4 inches (10 cm)
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Which symptom is a food worker required to report to his manager?
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a. A sore throat
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b. Stomach cramps
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c. Sensitivity to light
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d. An infected wound - Answer- d. An infected wound
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A food worker needs to measure the temperature of a casserole. Where must the
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thermometer be placed when measuring this cooking temperature?
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a. In the middle of the casserole
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b. On the top of the food surface
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c. In several areas of the casserole
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, d. On the edge of the casserole dish - Answer- c. In several areas of the casserole
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What is a sign of a cockroach infestation?
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a. Gnaw marks
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b. Nesting materials
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c. Strong oily smells
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d. Strong smell of ammonia - Answer- c. Strong oily smells
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Where can utensils be stored?
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a. Restrooms
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b. Locker rooms
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c. Mechanical rooms
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d. Food preparation areas - Answer- d. Food preperation areas
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Which confirmed food worker illness must a manager report to the regulatory authority?
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a. Giardia
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b. Shigella
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c. Campylobacter
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d. Listeria monocytogenes - Answer- b. Shigella
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A food worker is preparing eggs that will be hot held for service. What is the minimum
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internal temperature the eggs must reach for at least 15 seconds?
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a. 135°F (57°C)
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b. 145°F (63°C)
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c. 155°F (68°C)
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d. 165°F (74°C) - Answer- c. 155°F (68°C)
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A food worker is monitoring a self-service station. What must she remind customers to
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do?
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a. Try the salad bar options
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b. Use clean dishes each time they get food
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c. Prevent children from serving themselves
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d. Cough and sneeze into the crook of their arm - Answer- b. Use clean dishes each
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time they get food
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What is a requirement for handwashing sinks?
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a. Hand lotion dispenser
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b. Linens for drying hands
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c. Warm water at least 110°F (43°C)
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d. Sign reminding workers to wash their hands - Answer- d. Sign reminding workers to
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wash their hands
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Which confirmed food worker infection must a manager
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report to the regulatory authority?
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a. Rotavirus
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b. Borreliosis
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Answers
n
A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a
n n n n n n n n n n n n n n n n n
couple of days. What must her manager do?
n n n n n n n n
A) Restrict until Regulatory approval is obtained
n n n n n n
B) Exclude until Regulatory approbal is obtained
n n n n n n
C) Allow the worker to resume her normal duties
n n n n n n n n
D) Require her to wear single-used gloves at all times - Answer- A) Restrict until
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Regulartory approval is obtained
n n n n
A large container of potato salad has been removed from cold holding at the correct
n n n n n n n n n n n n n n
temperature. How long can the food be safely held without temperature control, as long
n n n n n n n n n n n n n n
as it does not exceed 70°F (21°C)?
n n n n n n n
a. One hour
n n
b. Two hours
n n
c. Four hours
n n
d. Six hours - Answer- d. Six Hours
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To prevent providing shelter for pests, how far above the floor should equipment be
n n n n n n n n n n n n n
raised?
n
a. 2 inches (5 cm)
n n n n
b. 4 inches (10 cm)
n n n n
c. 6 inches (15 cm)
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d. 8 inches (20 cm) - Answer- c. 6 inches (15 cm)
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At a minimum, how far must tabletop equipment be raised if it is not sealed to the
n n n n n n n n n n n n n n n n
counter?
n
a. 2 inches (5 cm)
n n n n
b. 4 inches (10 cm)
n n n n
c. 6 inches (15 cm)
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d. 8 inches (20 cm) - Answer- b. 4 inches (10 cm)
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Which symptom is a food worker required to report to his manager?
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a. A sore throat
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b. Stomach cramps
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c. Sensitivity to light
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d. An infected wound - Answer- d. An infected wound
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A food worker needs to measure the temperature of a casserole. Where must the
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thermometer be placed when measuring this cooking temperature?
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a. In the middle of the casserole
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b. On the top of the food surface
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c. In several areas of the casserole
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, d. On the edge of the casserole dish - Answer- c. In several areas of the casserole
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What is a sign of a cockroach infestation?
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a. Gnaw marks
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b. Nesting materials
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c. Strong oily smells
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d. Strong smell of ammonia - Answer- c. Strong oily smells
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Where can utensils be stored?
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a. Restrooms
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b. Locker rooms
n n
c. Mechanical rooms
n n
d. Food preparation areas - Answer- d. Food preperation areas
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Which confirmed food worker illness must a manager report to the regulatory authority?
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a. Giardia
n
b. Shigella
n
c. Campylobacter
n
d. Listeria monocytogenes - Answer- b. Shigella
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A food worker is preparing eggs that will be hot held for service. What is the minimum
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internal temperature the eggs must reach for at least 15 seconds?
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a. 135°F (57°C)
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b. 145°F (63°C)
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c. 155°F (68°C)
n n
d. 165°F (74°C) - Answer- c. 155°F (68°C)
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A food worker is monitoring a self-service station. What must she remind customers to
n n n n n n n n n n n n n
do?
n
a. Try the salad bar options
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b. Use clean dishes each time they get food
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c. Prevent children from serving themselves
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d. Cough and sneeze into the crook of their arm - Answer- b. Use clean dishes each
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time they get food
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What is a requirement for handwashing sinks?
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a. Hand lotion dispenser
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b. Linens for drying hands
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c. Warm water at least 110°F (43°C)
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d. Sign reminding workers to wash their hands - Answer- d. Sign reminding workers to
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wash their hands
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Which confirmed food worker infection must a manager
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report to the regulatory authority?
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a. Rotavirus
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b. Borreliosis
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