State Food Safety Test QUESTIONS &
ANSWERS | A+ GRADED 100%
VERIFIED – Updated
• 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 -✓✓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.
• 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) -✓✓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.
• 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) -✓✓b. 4 inches (10 cm)
Tabletop equipment should be sealed to the table or raised 4 inches
• 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 -✓✓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.
• 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 -✓✓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.
• What is a sign of a cockroach infestation?
,a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia -✓✓Strong oily smells
Signs of cockroaches include egg casings, droppings that look like black pepper,
and strong oily smells.
• Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas -✓✓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.
• Which confirmed food worker illness must a manager report to the regulatory
authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes -✓✓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.
• 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)
d. 165°F (74°C) -✓✓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.
• A food worker is monitoring a self-service station. What must she 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 -✓✓Use clean dishes every time
they get food
If needed, a food worker should remind customers to use clean dishes to prevent
contamination.
• What is the requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands -✓✓Sign reminding workers to
wash their hands
Handwashing sinks need (1) warm water at least 100°F (38°C), (2) soap, (3) a
paper towel dispenser or sanitary air dryer, and (4) a sign reminding workers to
wash their hands.
• Which confirmed food worker infection must a manager report to the regulatory
authority?
ANSWERS | A+ GRADED 100%
VERIFIED – Updated
• 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 -✓✓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.
• 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) -✓✓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.
• 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) -✓✓b. 4 inches (10 cm)
Tabletop equipment should be sealed to the table or raised 4 inches
• 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 -✓✓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.
• 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 -✓✓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.
• What is a sign of a cockroach infestation?
,a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia -✓✓Strong oily smells
Signs of cockroaches include egg casings, droppings that look like black pepper,
and strong oily smells.
• Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas -✓✓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.
• Which confirmed food worker illness must a manager report to the regulatory
authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes -✓✓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.
• 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)
d. 165°F (74°C) -✓✓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.
• A food worker is monitoring a self-service station. What must she 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 -✓✓Use clean dishes every time
they get food
If needed, a food worker should remind customers to use clean dishes to prevent
contamination.
• What is the requirement for handwashing sinks?
a. Hand lotion dispenser
b. Linens for drying hands
c. Warm water at least 110°F (43°C)
d. Sign reminding workers to wash their hands -✓✓Sign reminding workers to
wash their hands
Handwashing sinks need (1) warm water at least 100°F (38°C), (2) soap, (3) a
paper towel dispenser or sanitary air dryer, and (4) a sign reminding workers to
wash their hands.
• Which confirmed food worker infection must a manager report to the regulatory
authority?
