1
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State Food Safety Questions and Answers
(100% Correct Answers) Already Graded
A+
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
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B) Exclude until Regulatory approbal is obtained
C) Allow the worker to resume her normal duties
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D) Require her to wear single-used gloves at all times [ANS:] 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 [ANS:] d. Six Hours
To prevent providing shelter for pests, how far above the floor
should equipment be raised?
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a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) [ANS:] c. 6 inches (15 cm)
At a minimum, how far must tabletop equipment be raised if it is
not sealed to the counter?
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a. 2 inches (5 cm)
b. 4 inches (10 cm)
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c. 6 inches (15 cm)
d. 8 inches (20 cm) [ANS:] b. 4 inches (10 cm)
Which symptom is a food worker required to report to his
manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound [ANS:] 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
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b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish [ANS:] c. In several areas of
the casserole
What is a sign of a cockroach infestation?
a. Gnaw marks
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b. Nesting materials
c. Strong oily smells
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d. Strong smell of ammonia [ANS:] c. Strong oily smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas [ANS:] d. Food preperation areas
Which confirmed food worker illness must a manager report to the
regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
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d. Listeria monocytogenes [ANS:] b. Shigella
A food worker is preparing eggs that will be hot held for service.
What is the minimum internal temperature the eggs must reach for
at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
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d. 165°F (74°C) [ANS:] c. 155°F (68°C)
A food worker is monitoring a self-service station. What must she
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remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
c. Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm [ANS:] b. Use
clean dishes each time they get food
What is a requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
For Expert help and assignment solutions, +254707240657
State Food Safety Questions and Answers
(100% Correct Answers) Already Graded
A+
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
© 2025 Assignment Expert
B) Exclude until Regulatory approbal is obtained
C) Allow the worker to resume her normal duties
Guru01 - Stuvia
D) Require her to wear single-used gloves at all times [ANS:] 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 [ANS:] d. Six Hours
To prevent providing shelter for pests, how far above the floor
should equipment be raised?
, 2
For Expert help and assignment solutions, +254707240657
a. 2 inches (5 cm)
b. 4 inches (10 cm)
c. 6 inches (15 cm)
d. 8 inches (20 cm) [ANS:] c. 6 inches (15 cm)
At a minimum, how far must tabletop equipment be raised if it is
not sealed to the counter?
© 2025 Assignment Expert
a. 2 inches (5 cm)
b. 4 inches (10 cm)
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c. 6 inches (15 cm)
d. 8 inches (20 cm) [ANS:] b. 4 inches (10 cm)
Which symptom is a food worker required to report to his
manager?
a. A sore throat
b. Stomach cramps
c. Sensitivity to light
d. An infected wound [ANS:] 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
, 3
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b. On the top of the food surface
c. In several areas of the casserole
d. On the edge of the casserole dish [ANS:] c. In several areas of
the casserole
What is a sign of a cockroach infestation?
a. Gnaw marks
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b. Nesting materials
c. Strong oily smells
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d. Strong smell of ammonia [ANS:] c. Strong oily smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas [ANS:] d. Food preperation areas
Which confirmed food worker illness must a manager report to the
regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
, 4
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d. Listeria monocytogenes [ANS:] b. Shigella
A food worker is preparing eggs that will be hot held for service.
What is the minimum internal temperature the eggs must reach for
at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
© 2025 Assignment Expert
d. 165°F (74°C) [ANS:] c. 155°F (68°C)
A food worker is monitoring a self-service station. What must she
Guru01 - Stuvia
remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get food
c. Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm [ANS:] b. Use
clean dishes each time they get food
What is a requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
