State Food Safety
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
, State Food Safety
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
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
, State Food Safety
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
