STATE FOOD SAFETY/ ACTUAL EXAM QUESTIONS WITH
100% VERIFIED ANSWERS LATEST 2024
1. 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 approbal is obtained
C) Allow the worker to resume her normal duties
D) Require her to wear single-used gloves at all times:
A) Restrict until Regulartory approval is obtained
2. 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: d. Six Hours
3. 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)
4. 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)
5. 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: d. An infected wound
6. 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: c. In several areas
of the casserole 7. What is a sign of a cockroach
infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia: c. Strong oily smells 8.
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas: d. Food preperation areas
9. Which confirmed food worker illness must a manager report to the
regulatory authority? a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes: b. Shigella
10. 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)
11. 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: b.
Use clean dishes each time they get food
12. 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)
d. Sign reminding workers to wash their hands: d.
Sign reminding workers to wash their hands
13. Which confirmed food worker infection must a
manager report to the regulatory authority? a.
Rotavirus
b. Borreliosis
c. Hepatitis A
d. Toxoplasmosis: c. Hepatitis A
14. An employee is cooking roast beef in the oven.
What temperature must the roast beef reach for at
least 4 minutes while cooking? a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C): b. 145°F (63°C)
15. What event would require a food worker to
restock a pot of soup at a self-service station? a.
The handle of the soup ladle fell in
b. A customer sneezes over the sneeze guard
c. A customer remarks that it's less than half full
d. The pot has been displayed for two hours
withouttemperature control: a. The handle of the
soup ladle fell in 16. What must be located in, or
immediately adjacent to, a toilet room in a food
establishment? a. Tile floors
b. A handwashing sink
c. A food preparation sink
d. A cleaning supply cabinet: b. A handwashing sink
17. An employee at a café tells his manager that he
had diarrhea last night but is feeling better. How
should the manager handle this situation?
a. Allow him to return to normal duties
b. Restrict his activities to bussing tables
c. Restrict from working with read-to-eat foods
100% VERIFIED ANSWERS LATEST 2024
1. 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 approbal is obtained
C) Allow the worker to resume her normal duties
D) Require her to wear single-used gloves at all times:
A) Restrict until Regulartory approval is obtained
2. 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: d. Six Hours
3. 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)
4. 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)
5. 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: d. An infected wound
6. 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: c. In several areas
of the casserole 7. What is a sign of a cockroach
infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia: c. Strong oily smells 8.
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas: d. Food preperation areas
9. Which confirmed food worker illness must a manager report to the
regulatory authority? a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes: b. Shigella
10. 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)
11. 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: b.
Use clean dishes each time they get food
12. 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)
d. Sign reminding workers to wash their hands: d.
Sign reminding workers to wash their hands
13. Which confirmed food worker infection must a
manager report to the regulatory authority? a.
Rotavirus
b. Borreliosis
c. Hepatitis A
d. Toxoplasmosis: c. Hepatitis A
14. An employee is cooking roast beef in the oven.
What temperature must the roast beef reach for at
least 4 minutes while cooking? a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C): b. 145°F (63°C)
15. What event would require a food worker to
restock a pot of soup at a self-service station? a.
The handle of the soup ladle fell in
b. A customer sneezes over the sneeze guard
c. A customer remarks that it's less than half full
d. The pot has been displayed for two hours
withouttemperature control: a. The handle of the
soup ladle fell in 16. What must be located in, or
immediately adjacent to, a toilet room in a food
establishment? a. Tile floors
b. A handwashing sink
c. A food preparation sink
d. A cleaning supply cabinet: b. A handwashing sink
17. An employee at a café tells his manager that he
had diarrhea last night but is feeling better. How
should the manager handle this situation?
a. Allow him to return to normal duties
b. Restrict his activities to bussing tables
c. Restrict from working with read-to-eat foods
