State Food Safety Exam QUESTIONS &
ANSWERS 2026 | A+ GRADED 100%
VERIFIED
• Ground meats (aside from ground poultry products) must be cooked at least .
Answer: 155 F (68 C)
• Eggs that will be hot held for services need to be cooked to . Answer: 155 F (68
C) for at least 15 secs.
• Food workers should avoid bare-hand contact with ready-to-eat food, unless .
Answer: That food will be an ingredient in a meal that is cooked to required
temperature
• Regrigerated foods must be received at a temperature of . Answer: 41 F (5 C) or
lower
• If employees store medicine in the establishment, . Answer: it must have legible
manufacturer's label
• Frozen foods may be thawed in the microwave if the food will be cooked .
Answer: immediately afterward
• High moisture content, or water activity, can cause a food to require time or
temperature control . Answer: to keep it safe
• The food should be heated for no longer than an hour, followed by cooling,
regrigeration or freezing, and then cooking the food to its . Answer: minimum
internal temperature
• Managers can train employees to prevent deliberate contamination through
simple habits . Answer: like telling management if they notice anything unusual or
suspicious
, • A toilet room for females must have . Answer: a covered receptacle for sanitary
napkins
• Backflow occurs when dirty water and potable (drinkable) water cross paths
within a plumbing system and the potable water becomes contaminated . Answer:
A good way to prevent backflow is to install an approved backflow prevention
device
• Handwashing sinks should be equipped with a mixing valve, which blends hot
water with cold water, or . Answer: a combination faucet to provide a water
temperature of at least 100 F (38 C)
• Food workers with vomiting or diarrhea must be excluded ( or sent home) from
food service establishments . Answer: These are common symptoms of foodborne
illness
• A food manager must report a disease or illness to the appropriate regulatory
authority if an employee has been diagnosed with . Answer: Norovirus, Hepatitis
A, E coli. , any type of Salmonella, or Shigella
• If necessary, linens and packaged single-use items may be stored in a locker room
if they are in a cabinet. . Answer: No other food or ware items may be stored there
• Floor equipment that is not easily moveable should be either be elevated .
Answer: 6 inches (15cm) above the floor or sealed to the floor
• Hot water used to sanitized must contact the material or surface for at least .
Answer: 30 secs to be effective
• Recalled food should be segregated and stored in designated areas . Answer:
separate from food or other items that could be contaminated
• Employees must be trained on how to properly measure the . Answer:
concentration of sanitizing solution for manual warewashing
ANSWERS 2026 | A+ GRADED 100%
VERIFIED
• Ground meats (aside from ground poultry products) must be cooked at least .
Answer: 155 F (68 C)
• Eggs that will be hot held for services need to be cooked to . Answer: 155 F (68
C) for at least 15 secs.
• Food workers should avoid bare-hand contact with ready-to-eat food, unless .
Answer: That food will be an ingredient in a meal that is cooked to required
temperature
• Regrigerated foods must be received at a temperature of . Answer: 41 F (5 C) or
lower
• If employees store medicine in the establishment, . Answer: it must have legible
manufacturer's label
• Frozen foods may be thawed in the microwave if the food will be cooked .
Answer: immediately afterward
• High moisture content, or water activity, can cause a food to require time or
temperature control . Answer: to keep it safe
• The food should be heated for no longer than an hour, followed by cooling,
regrigeration or freezing, and then cooking the food to its . Answer: minimum
internal temperature
• Managers can train employees to prevent deliberate contamination through
simple habits . Answer: like telling management if they notice anything unusual or
suspicious
, • A toilet room for females must have . Answer: a covered receptacle for sanitary
napkins
• Backflow occurs when dirty water and potable (drinkable) water cross paths
within a plumbing system and the potable water becomes contaminated . Answer:
A good way to prevent backflow is to install an approved backflow prevention
device
• Handwashing sinks should be equipped with a mixing valve, which blends hot
water with cold water, or . Answer: a combination faucet to provide a water
temperature of at least 100 F (38 C)
• Food workers with vomiting or diarrhea must be excluded ( or sent home) from
food service establishments . Answer: These are common symptoms of foodborne
illness
• A food manager must report a disease or illness to the appropriate regulatory
authority if an employee has been diagnosed with . Answer: Norovirus, Hepatitis
A, E coli. , any type of Salmonella, or Shigella
• If necessary, linens and packaged single-use items may be stored in a locker room
if they are in a cabinet. . Answer: No other food or ware items may be stored there
• Floor equipment that is not easily moveable should be either be elevated .
Answer: 6 inches (15cm) above the floor or sealed to the floor
• Hot water used to sanitized must contact the material or surface for at least .
Answer: 30 secs to be effective
• Recalled food should be segregated and stored in designated areas . Answer:
separate from food or other items that could be contaminated
• Employees must be trained on how to properly measure the . Answer:
concentration of sanitizing solution for manual warewashing
