STATE FOOD SAFETY REAL EXAM NEWEST 2024-2025 LATEST 80 QUESTIONS AND CORRECT
ANSWERS ALREADY GRADED A+
What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia - ANSWER-c. Strong oily smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - ANSWER-d. Food preperation areas
Which confirmed food worker illness must a manager report to the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - ANSWER-b. Shigella
A food worker is preparing eggs that will be hot held for service. What is the minimum internal temperature the eggs must reach fo
at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANSWER-c. 155°F (68°C)
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 - ANSWER-b. Use clean dishes each time they get food
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 - ANSWER-d. Sign reminding workers to wash their hands
Which confirmed food worker infection must a manager
report to the regulatory authority?
a. Rotavirus
b. Borreliosis
c. Hepatitis A
d. Toxoplasmosis - ANSWER-c. Hepatitis A
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) - ANSWER-b. 145°F (63°C)
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 without
temperature control - ANSWER-a. The handle of the soup ladle fell in
,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 - ANSWER-b. A handwashing sink
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
d. Exclude until symptoms have been gone 24 hours - ANSWER-d. Exclude until symptoms have been gone 24 hours
A food worker is about to partially cook a large batch of
chicken stir-fry. What must he do immediately before
cooling the food?
a. Freeze the food
b. Hot-hold the food for two hours
c. Heat the food for no longer than one hour
d. Cook the chicken to its minimum internal
temperature - ANSWER-c. Heat the food for no longer than one hour
Which food item can be re-served if it has been in
possession of a customer, but not used?
a. Breadsticks
b. Bowl of salsa
c. Packaged crackers
d. Oil for dipping bread - ANSWER-c. Packaged crackers
, What does the FDA Food Code require of a water
system in a food establishment?
a. Meets peak water demand
b. Meets the average water demand
c. Contains sufficient levels of calcium
d. Contains sufficient levels of magnesium - ANSWER-a. Meets peak water demand
A food worker at a nursing home reports that her
roommate was diagnosed with Norovirus over the
weekend. What must the manager do?
a. Restrict to non-food duties
b. Notify the regulatory authority
c. Exclude until the roommate does not show
symptoms
d. Ask the worker to double handwash before serving
the guests - ANSWER-a. Restrict to non-food duties
An employee is reheating meatballs that will be hot
held at a catering event. Which temperature must the
meatballs reach while being reheated?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANSWER-d. 165°F (74°C)
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 - ANSWER-A) Restrict until Regulartory approval is obtained
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)?
ANSWERS ALREADY GRADED A+
What is a sign of a cockroach infestation?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia - ANSWER-c. Strong oily smells
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food preparation areas - ANSWER-d. Food preperation areas
Which confirmed food worker illness must a manager report to the regulatory authority?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - ANSWER-b. Shigella
A food worker is preparing eggs that will be hot held for service. What is the minimum internal temperature the eggs must reach fo
at least 15 seconds?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANSWER-c. 155°F (68°C)
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 - ANSWER-b. Use clean dishes each time they get food
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 - ANSWER-d. Sign reminding workers to wash their hands
Which confirmed food worker infection must a manager
report to the regulatory authority?
a. Rotavirus
b. Borreliosis
c. Hepatitis A
d. Toxoplasmosis - ANSWER-c. Hepatitis A
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) - ANSWER-b. 145°F (63°C)
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 without
temperature control - ANSWER-a. The handle of the soup ladle fell in
,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 - ANSWER-b. A handwashing sink
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
d. Exclude until symptoms have been gone 24 hours - ANSWER-d. Exclude until symptoms have been gone 24 hours
A food worker is about to partially cook a large batch of
chicken stir-fry. What must he do immediately before
cooling the food?
a. Freeze the food
b. Hot-hold the food for two hours
c. Heat the food for no longer than one hour
d. Cook the chicken to its minimum internal
temperature - ANSWER-c. Heat the food for no longer than one hour
Which food item can be re-served if it has been in
possession of a customer, but not used?
a. Breadsticks
b. Bowl of salsa
c. Packaged crackers
d. Oil for dipping bread - ANSWER-c. Packaged crackers
, What does the FDA Food Code require of a water
system in a food establishment?
a. Meets peak water demand
b. Meets the average water demand
c. Contains sufficient levels of calcium
d. Contains sufficient levels of magnesium - ANSWER-a. Meets peak water demand
A food worker at a nursing home reports that her
roommate was diagnosed with Norovirus over the
weekend. What must the manager do?
a. Restrict to non-food duties
b. Notify the regulatory authority
c. Exclude until the roommate does not show
symptoms
d. Ask the worker to double handwash before serving
the guests - ANSWER-a. Restrict to non-food duties
An employee is reheating meatballs that will be hot
held at a catering event. Which temperature must the
meatballs reach while being reheated?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANSWER-d. 165°F (74°C)
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 - ANSWER-A) Restrict until Regulartory approval is obtained
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)?
