STATE FOOD SAFETY TEST – FLORIDA QUESTIONS AND ANSWERS WITH SOLUTIONS 2024

STATE FOOD SAFETY TEST – FLORIDA
QUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
AYfoodYworkerYatYaYbarYwasYdiagnosedYwithYEYColiYandYhasYnotYshownYsymptomsYforYaYcoupleYofYdays.YWha
tYmustYherYmanagerYdo?



a.YRestrictYuntilYregulatoryYapprovalYisYobtainedY

b.YExcludeYuntilYregulatoryYapprovalYisYobtainedY

c.YAllowYtheYworkerYtoYresumeYherYnormalYdutiesY

d.YRequireYherYtoYwearYsingle-useYglovesYatYallYtimesY-
YANSWERYa.YRestrictYuntilYregulatoryYapprovalYisYobtained




EvenYifYanYemployeeYnoYlongerYshowsYsymptomsYofYaYdiseaseYlikeYE.Ycoli,YtheYmanagerYmustYrestrictYthemYf
romYworkingYwithYfoodYuntilYtheYregulatoryYauthorityYgivesYpermissionYforYtheYemployeeYtoYreturnYtoYnor
malYduties.



AYlargeYcontainerYofYpotatoYsaladYhasYbeenYremovedYfromYcoldYholdingYatYtheYcorrectYtemperature.YHowYl
ongYcanYtheYfoodYbeYsafelyYheldYwithoutYtemperatureYcontrol,YasYlongYasYitYdoesn'tYexceedY70Ydegrees?



a.YOneYhourY

b.YTwoYhoursY

c.YFourYhoursY

d.YSixYhoursY-YANSWERYd.YSixYhours



ColdYfoodYmayYbeYheldYwithoutYtemperatureYcontrolYforY6Yhours,YasYlongYasYitYstaysYunderY70°F.YItYmustYbeY
markedYwithYtheYtimeYitYwasYremovedYfromYholdingYandYtheYtimeYitYwillYexpireY(sixYhours).YItYmustYbeYdisca
rdedYifYitYexceedsY70°F.



ToYpreventYprovidingYshelterYforYpests,YhowYfarYaboveYtheYfloorYshouldYequipmentYbeYraised?

,a.Y2YinchesY(5Ycm)Y

b.Y4YinchesY(10Ycm)Y

c.Y6YinchesY(15Ycm)Y

d.Y8YinchesY(20Ycm)Y-YANSWERYc.Y6YinchesY(15Ycm)



EquipmentYshouldYbeYsealedYtoYtheYfloorYorYraisedY6YinchesYsoYitYdoesYnotYprovideYshelterYforYpests.YTablet
opYequipmentYshouldYbeYsealedYtoYtheYtableYorYraisedY4Yinches.



AtYaYminimum,YhowYfarYmustYtabletopYequipmentYbeYraisedYifYitYisYnotYsealedYtoYtheYcounter?



a.Y2YinchesY(5Ycm)Y

b.Y4YinchesY(10Ycm)Y

c.Y6YinchesY(15Ycm)Y

d.Y8YinchesY(20Ycm)Y-YANSWERYb.Y4YinchesY(10Ycm)



TabletopYequipmentYshouldYbeYsealedYtoYtheYtableYorYraisedY4Yinches



WhichYsymptomYisYaYfoodYworkerYrequiredYtoYreportYtoYhisYmanager?



a.YAYsoreYthroatY

b.YStomachYcrampsY

c.YSensitivityYtoYlightY

d.YAnYinfectedYwoundY-YANSWERYAnYinfectedYwound



FoodYworkersYareYrequiredYtoYreportYtoYtheirYmanagerYwhenYtheyYhaveYaYlesionYcontainingYpus,YsuchYasYaY
boilYorYanYinfectedYwound.YOtherYsymptomsYtheyYshouldYreportYareYvomiting,Ydiarrhea,Yjaundice,YandYsore
YthroatYwithYaYfever.

,AYfoodYworkerYneedsYtoYmeasureYtheYtemperatureYofYaYcasserole.YWhereYmustYtheYthermometerYbeYplace
dYwhenYmeasuringYthisYcookingYtemperature?



a.YInYtheYmiddleYofYtheYcasseroleY

b.YOnYtheYtopYofYtheYfoodYsurfaceY

c.YInYseveralYareasYofYtheYcasseroleY

d.YOnYtheYedgeYofYtheYcasseroleYdishY-YANSWERYInYseveralYareasYofYtheYcasserole



WhenYmeasuringYtheYtemperatureYofYaYfoodYitemYthatYisYevenYinYthickness,YtheYtemperatureYmustYbeYchec
kedYinYseveralYplaces.



WhatYisYaYsignYofYaYcockroachYinfestation?



a.YGnawYmarksY

b.YNestingYmaterialsY

c.YStrongYoilyYsmellsY

d.YStrongYsmellYofYammoniaY-YANSWERYStrongYoilyYsmells



SignsYofYcockroachesYincludeYeggYcasings,YdroppingsYthatYlookYlikeYblackYpepper,YandYstrongYoilyYsmells.



WhereYcanYutensilsYbeYstored?

a.YRestrooms

b.YLockerYrooms

c.YMechanicalYrooms

d.YFoodYpreparationYareasY-YANSWERYFoodYpreparationYareas



WareYitems,YsuchYasYsilverwareYorYdishes,YmayYnotYbeYstoredYinYlockerYorYdressingYrooms,Yrestrooms,Ygarb
ageYrooms,YmechanicalYrooms,YorYunderYopenYstairwells.



WhichYconfirmedYfoodYworkerYillnessYmustYaYmanagerYreportYtoYtheYregulatoryYauthority?

, a.YGiardiaY

b.YShigellaY

c.YCampylobacterY

d.YListeriaYmonocytogenesY-YANSWERYShigella



AYfoodYmanagerYmustYreportYaYdiseaseYorYillnessYtoYtheYappropriateYregulatoryYauthorityYifYanYemployeeYh
asYbeenYdiagnosedYwithYNorovirus,YHepatitisYA,YE.Ycoli,YanyYtypeYofYSalmonella,YorYShigella.



AYfoodYworkerYisYpreparingYeggsYthatYwillYbeYhotYheldYforYservice.YWhatYisYtheYminimumYinternalYtemperat
ureYtheYeggsYmustYreachYforYatYleastY15Yseconds?

a.Y135°FY(57°C)

b.Y145°FY(63°C)

c.Y155°FY(68°C)

d.Y165°FY(74°C)Y-YANSWERYc.Y155°FY(68°C)



EggsYthatYwillYbeYhotYheldYforYserviceYneedYtoYbeYcookedYtoY155°FY(68°C)YforYatYleastY15Yseconds.



AYfoodYworkerYisYmonitoringYaYself-serviceYstation.YWhatYmustYsheYremindYcustomersYtoYdo?



a.YTryYtheYsaladYbarYoptionsY

b.YUseYcleanYdishesYeachYtimeYtheyYgetYfoodY

c.YPreventYchildrenYfromYservingYthemselvesY

d.YCoughYandYsneezeYintoYtheYcrookYofYtheirYarmY-YANSWERYUseYcleanYdishesYeveryYtimeYtheyYgetYfood



IfYneeded,YaYfoodYworkerYshouldYremindYcustomersYtoYuseYcleanYdishesYtoYpreventYcontamination.



WhatYisYtheYrequirementYforYhandwashingYsinks?