State Food Safety Test – Florida Study Guide and Practice Questions
a. Restrict until regulatory approval is obtained
Even if an employee no longer shows symptoms of a disease like E. coli, the manager must
restrict them from working with food until the regulatory authority gives permission for the
employee to return to normal duties. - correct answer ✔✔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 approval is obtained
c. Allow the worker to resume her normal duties
d. Require her to wear single-use gloves at all times
d. Six hours
Cold food may be held without temperature control for 6 hours, as long as it stays under 70°F. It
must be marked with the time it was removed from holding and the time it will expire (six
hours). It must be discarded if it exceeds 70°F. - correct answer ✔✔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 doesn't exceed 70 degrees?
a. One hour
b. Two hours
c. Four hours
d. Six hours
,c. 6 inches (15 cm)
Equipment should be sealed to the floor or raised 6 inches so it does not provide shelter for
pests. Tabletop equipment should be sealed to the table or raised 4 inches. - correct answer
✔✔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)
b. 4 inches (10 cm)
Tabletop equipment should be sealed to the table or raised 4 inches - correct answer ✔✔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)
An infected wound
Food workers are required to report to their manager when they have a lesion containing pus,
such as a boil or an infected wound. Other symptoms they should report are vomiting, diarrhea,
jaundice, and sore throat with a fever. - correct answer ✔✔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
In several areas of the casserole
When measuring the temperature of a food item that is even in thickness, the temperature
must be checked in several places. - correct answer ✔✔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
Strong oily smells
Signs of cockroaches include egg casings, droppings that look like black pepper, and strong oily
smells. - correct answer ✔✔What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia
, Food preparation areas
Ware items, such as silverware or dishes, may not be stored in locker or dressing rooms,
restrooms, garbage rooms, mechanical rooms, or under open stairwells. - correct answer
✔✔Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas
Shigella
A food manager must report a disease or illness to the appropriate regulatory authority if an
employee has been diagnosed with Norovirus, Hepatitis A, E. coli, any type of Salmonella, or
Shigella. - correct answer ✔✔Which confirmed food worker illness must a manager report to
the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes
c. 155°F (68°C)
Eggs that will be hot held for service need to be cooked to 155°F (68°C) for at least 15 seconds. -
correct answer ✔✔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. Restrict until regulatory approval is obtained
Even if an employee no longer shows symptoms of a disease like E. coli, the manager must
restrict them from working with food until the regulatory authority gives permission for the
employee to return to normal duties. - correct answer ✔✔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 approval is obtained
c. Allow the worker to resume her normal duties
d. Require her to wear single-use gloves at all times
d. Six hours
Cold food may be held without temperature control for 6 hours, as long as it stays under 70°F. It
must be marked with the time it was removed from holding and the time it will expire (six
hours). It must be discarded if it exceeds 70°F. - correct answer ✔✔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 doesn't exceed 70 degrees?
a. One hour
b. Two hours
c. Four hours
d. Six hours
,c. 6 inches (15 cm)
Equipment should be sealed to the floor or raised 6 inches so it does not provide shelter for
pests. Tabletop equipment should be sealed to the table or raised 4 inches. - correct answer
✔✔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)
b. 4 inches (10 cm)
Tabletop equipment should be sealed to the table or raised 4 inches - correct answer ✔✔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)
An infected wound
Food workers are required to report to their manager when they have a lesion containing pus,
such as a boil or an infected wound. Other symptoms they should report are vomiting, diarrhea,
jaundice, and sore throat with a fever. - correct answer ✔✔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
In several areas of the casserole
When measuring the temperature of a food item that is even in thickness, the temperature
must be checked in several places. - correct answer ✔✔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
Strong oily smells
Signs of cockroaches include egg casings, droppings that look like black pepper, and strong oily
smells. - correct answer ✔✔What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia
, Food preparation areas
Ware items, such as silverware or dishes, may not be stored in locker or dressing rooms,
restrooms, garbage rooms, mechanical rooms, or under open stairwells. - correct answer
✔✔Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas
Shigella
A food manager must report a disease or illness to the appropriate regulatory authority if an
employee has been diagnosed with Norovirus, Hepatitis A, E. coli, any type of Salmonella, or
Shigella. - correct answer ✔✔Which confirmed food worker illness must a manager report to
the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes
c. 155°F (68°C)
Eggs that will be hot held for service need to be cooked to 155°F (68°C) for at least 15 seconds. -
correct answer ✔✔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?
