STATE FOOD SAFETYLATEST

• | Page

STATE FOOD SAFETY|LATEST

UPDATE|GUARANTEED SU CCESS

Question 1: A Food Worker at a bar was diagnosed with

• Coli and has not shown symptoms for a couple of days.

What must her manager do?

• Restrict until Regulatory approval is obtained
• Exclude until Regulatory approbal is obtained
• Allow the worker to resume her normal duties
• Require her to wear single-used gloves at all times

CORRECT ANSWER: A

Question 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)?

• One hour
• Two hours
• Four hours
• Six hours

• | Page

CORRECT ANSWER: D

Question 3: To prevent providing shelter for pests, how

far above the floor should equipment be raised?

• 2 inches (5 cm)
• 4 inches (10 cm)
• 6 inches (15 cm)
• 8 inches (20 cm)

CORRECT ANSWER: C

Question 4: At a minimum, how far must tabletop

equipment be raised if it is not sealed to the counter?

• 2 inches (5 cm)
• 4 inches (10 cm)
• 6 inches (15 cm)
• 8 inches (20 cm)

• | Page

CORRECT ANSWER: C

Question 5: Which symptom is a food worker required to

report to his manager?

• A sore throat
• Stomach cramps
• Sensitivity to light
• An infected wound

CORRECT ANSWER: D

Question 6: A food worker needs to measure the

temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature?

• In the middle of the casserole
• On the top of the food surface
• In several areas of the casserole
• On the edge of the casserole dish

• | Page

CORRECT ANSWER: C

Question 7: What is a sign of a cockroach infestation?

• Gnaw marks
• Nesting materials
• Strong oily smells
• Strong smell of ammonia

CORRECT ANSWER: C

Question 8: Where can utensils be stored?

• Restrooms
• Locker rooms
• Mechanical rooms
• Food preparation areas

CORRECT ANSWER: D