State Food Safety Test (2024) Questions & Answers Correct 100% 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? Answer- Restrict until regulatory 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 degrees Farenheit (21 degrees Celsius)? Answer- six hours To prevent providing shelter for pests, how far above the floor should equipment be raised? Answer- 6 inches At a minimum, how far must tabletop equipment be raised if ti is not sealed to the counter? Answer- 4 inches Which symptom is a food worker required to report to his manager? Answer- an infected wound A food worker needs to measure the temperature of a casserole. Where must the thermometer be placed when measuring this cooking temperature? Answer- in several areas of the casserole What is a sign of a cockroach infestation? Answer- strong oily smells Where can utensils be stored? Answer- food preperation areas Which confirmed food worker illness must a manager report to the regulatory authority? Answer- 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?Answer- 155 degrees A food worker is monitoring a self-service station. What must she remind customers to do? Answer- Use clean dishes each time they get food 1 / 2
What is a requirement for handwashing sinks? Answer- Sign reminding workers to wash their hands Which confirmed food worker infection must a manager report to the regulatory authority? Answer- 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? Answer- 145 degrees What event would require a food worker to restock a pot of soup at a self-service station? Answer- The handle of the soup label fell in What must be located in, or immediately adjacent to, a toilet room in a food establishment? Answer- A handwashing sink An employee at a cafe tells his manager that he had diarrhea last night but is feeling better. How should the manager handle this situation? Answer- 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? Answer- 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? Answer- packaged crackers What does the FDA Food Code require of a water system in a food establishment?Answer- 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? Answer- 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? Answer- 165 degrees Which practice could cause cross-contact with one of the eight major food allergens?Answer- frying french fries in the same oil as chicken nuggets How should a manager prevent backflow in a food establishment, if an air gap is not practical? Answer- Use a backflow prevention device What is the correct order of stps in the handwashing process? Answer- Wet, apply soap, scrub, rinse, dry A food worker decides to thaw a pound of ground beef by submerging it under running water. What is the maximum temperature that the water can be? Answer- 70 degrees
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