State Food Safety

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 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

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)

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)

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

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

What is a sign of a cockroach infestation? a. Gnaw marks b. Nesting materials c. Strong oily smells d. Strong smell of ammonia

Where can utensils be stored? a. Restrooms b. Locker rooms c. Mechanical rooms d. Food preparation areas

Which confirmed food worker illness must a manager report to the regulatory authority? a. Giardia b. Shigella c. Campylobacter d. Listeria monocytogenes

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)

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

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

Which confirmed food worker infection must a manager report to the regulatory authority? a. Rotavirus b. Borreliosis c. Hepatitis A d. Toxoplasmosis

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)

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

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

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

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

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

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

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

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)

Which practice could cause cross-contact with one of the eight major food allergens? a. Frying French fries in the same oil as chicken nuggets b. Cutting fruits and vegetables on the same cutting board c. Rinsing a pitcher for water after serving orange juice in it d. Using the same spatula for cooking scrambled and fried eggs

How should a manager prevent backflow in a food establishment, if an air gap is not practical? a. Install an automatic faucet b. Use a backflow prevention device c. Hire a plumber to check sinks weekly d. Train employees to monitor water levels

What is the correct order of steps in the handwashing process? a. Wet, rinse, apply soap, scrub, dry b. Apply soap, scrub, rinse, wet, dry c. Wet, apply soap, scrub, rinse, dry d. Apply soap, wet, 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? a. 41°F (5°C) b. 70°F (21°C) c. 86°F (38°C) d. 135°F (57°C)

How should a food manager prevent cross-contact? a. Restrict sick food workers to cleaning tasks b. Avoid disclosing a customer's food allergy to employees c. Provide separate ware items to handle dishes for allergic customers d. Ask cooks to rinse hands and re-glove before preparing dishes for allergic customers

Where should liquid waste, such as mop water, be disposed of? a. In a service sink b. In a food preparation sink c. In the outdoor dumpster area d. In a hazardous waste container

What should a food worker scrub for at least 15 seconds during the handwashing process? a. Hands only b. Hands and wrists only c. Hands, wrists, and lower arms only d. Hands, wrists, and arms just past the elbow

A large pot of chicken noodle soup needs to be cooled. What is an acceptable method to cool the soup? a. Use an ice paddle to stir the soup b. Place the pot of soup in the freezer c. Place the pot of soup in front of an open window d. Cover the soup with a tight lid and put it in the refrigerator

According to the FDA, what is in one of the eight major food allergen groups? a. Pork b. Walnuts c. Avocado d. Chocolate

When would a food establishment be required to obtain a variance from the local regulatory authority? a. Sprouting broccoli seeds b. Washing raw fruit with chemicals c. Using a non-continuous cooking process d. Learning that an employee was diagnosed with norovirus

How often should a pair of single-use gloves be changed if an employee is working continuously on the same task? a. After one hour b. After two hours c. After three hours d. After four hours

An employee has cooled a pan of mashed potatoes from 135°F (57°C) to 68°F (20°C) in two hours. How much time does she have left to cool the mashed potatoes to 41°F (5°C)? a. One hour b. Two hours c. Four hours d. Six hours

According to the FDA, what is in one of the eight major food allergen groups? a. Corn b. Mango c. Soymilk d. Sesame seeds

What is an example of a critical limit in a HACCP plan? a. Cook the pork chops for longer b. Take the temperature of pork chops c. Cook pork chops to prevent a biological hazard d. Cook pork chops to an internal temperature of 145°F (63°C)

After which task would a manager ask an employee to wash their hands? a. Folding clean linens b. Sanitizing the countertops c. Cutting vegetables for two hours d. Using tongs to place pastries in a display case

What is the minimum temperature requirement for hot holding macaroni and cheese for a buffet? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

What should a manager do to prevent deliberate contamination of food by employees? a. Explain how to label working containers b. Ask employees to report anything suspicious c. Check employees' pockets before their shift begins d. Assign employees with a cough or runny nose to cleaning tasks

If the regulatory authority sees food safety violations during an inspection, what should they do first? a. Point it out and correct it b. Make a note to report it later c. Scold the food workers responsible d. Talk to the manager about it after the inspection

What must a food worker do if they have fingernail polish or fake nails? a. Work only in non-food areas b. Keep fingernails under ¼ inch long c. Wear gloves when working with food d. Apply a clear protectant coat to their nails

What is the minimum temperature requirement for hot holding tomato basil soup at a salad bar? a. 135°F (57°C) b. 145°F (63°C) c. 155°F (68°C) d. 165°F (74°C)

What should a manager do to prevent deliberate contamination of food by customers? a. Allow supervised tours of the kitchen b. Hire a security guard to watch for unusual activity c. Do not allow customers in non-public areas of the facility d. Avoid reusing packaged foods from customers who look suspicious

How long must a manager maintain time and temperature freezing records after the service or sale of raw, ready-to-eat fish? a. 30 days b. 60 days c. 90 days d. 120 days

What kind of animal may be brought into an area of the food establishment where customers are generally allowed? a. Pets b. Service animals c. Animals without fur d. Emotional support animals

What is the maximum temperature allowed while cold holding a container of salsa? a. 32°F (0°C) b. 38°F (3°C) c. 41°F (5°C) d. 45°F (7°C)

A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select? a. Aluminum b. Cast iron c. Stainless steel d. Galvanized steel

Over twenty customers who bought sliced ham at a deli have reported having severe nausea and vomiting. What must the manager do immediately? a. Pull the ham off the shelves b. Offer full refunds to all affected customers c. Close the deli and notify the regulatory authority d. Install a clean in place system for the meat slicer

An employee pulls out his cell phone while slicing fruit. According to the FDA food code, what must the manager ask him to do? a. Apply hand sanitizer b. Wash the fruit thoroughly c. Discard any contaminated fruit and wash his hands d. Change to a task that does not require handling food

What is the maximum temperature allowed while cold holding boiled eggs at a salad bar? a. 32°F (0°C) b. 38°F (3°C) c. 41°F (5°C) d. 45°F (7°C)

If placed inside a cabinet, where may packaged singleuse items be stored? a. Restrooms b. Locker rooms c. Garbage rooms d. Mechanical rooms

A restaurant manager has received eight complaints from unrelated customers who have ordered dinners containing chicken. How should the manager respond? a. Order a new shipment of chicken b. Wait to see if more customers report symptoms c. Advise customers to order chicken at their own risk d. Close the restaurant and notify the regulatory authority

An employee is chewing gum when she arrives to her shift. Under what circumstance may the manager allow her to chew gum? a. If she wears single-use gloves b. If she does not handle ready-to-eat foods c. If she does not blow bubbles with the gum d. If she only chews the gum in the break room

Which food is classified as a time/temperature control for safety food (TCS/PHF)? a. Garlic oil dip b. Wheat bread c. Raw broccoli d. Uncooked beans

How often should most thermometers, except for bimetallic, be calibrated? a. Once a week b. Every four hours c. After each time it is used d. As often as needed according to the manufacturer's instructions

A manager is preparing to train some new employees. Which topic should she include, according to the FDA Food Code? a. Logging time b. Food allergy awareness c. Placing customer orders d. Restroom cleaning procedures

An employee comes to work with an infected cut on her arm. What should a manager require her to do before working? a. Apply antibiotic ointment to the cut b. Wear long sleeves that cover the cut c. Cover the cut with a waterproof bandage d. Cover the cut with a dry, tight-fitting bandage

Which characteristic could qualify a food as time/temperature control for safety food (TCS/PHF)? a. Neutral pH level b. Low oxygen level c. Low moisture content d. High sodium content

A food worker is learning how to clean and sanitize dishes in a three-compartment sink. What is the third step of the five-step process? a. Air dry the dishes b. Place dishes in a sanitizing solution c. Rinse the dishes with clear, clean water d. Use soap and warm water to scrub the dishes

A manager comes into the establishment in the morning to find that the water supply was shut off overnight. What action must he take first? a. Wait until the water is back on and resume operations b. Contact neighboring facilities to see if their water is off c. Close the establishment and notify the regulatory authority d. Tap into the emergency water supply and resume operations

Which scenario is considered a contamination event, requiring a written cleanup procedure, according to the FDA food code? a. An employee coughs frequently while serving food b. A food worker eats food while preparing ready-toeat food c. A customer goes into anaphylactic shock and is hospitalized d. A child vomits before making it to the restaurant bathroom

Which of the following practices helps to control crosscontamination? a. Reusing linens for bread baskets b. Storing utensils with the handle up c. Wiping off a knife between cutting raw meat and bread d. Storing products with more pathogens above other foods

A food worker has several dirty plates and needs to start a dishwashing cycle. What should she do as she loads the dishwasher? a. Place the plates face-down on the trays b. Fit as many plates on the trays as possible c. Scrape or rinse large food particles off the plates d. Clean and sanitize the plates before loading them

What is the manager's primary responsibility when giving a facility tour to a news reporter? a. To organize and tidy the kitchen beforehand b. To ask employees to be on their best behavior c. To protect any exposed food from contamination d. To ensure that the reporter uses hand sanitizer before entering

Which package of frozen food would be acceptable to receive? a. Chicken nuggets at 14°F (-10°C) b. Berries soaking in their own juice c. Vegetables that are partially thawed d. Beef with small ice crystals on the inside

How should a food worker avoid contaminating readyto- eat food? a. Use a napkin as a barrier b. Apply hand sanitizer first c. Use tongs or other utensils d. Use the thumb and pointer finger

What is the maximum amount of time a food worker can continuously slice deli meat before needing to clean and sanitize the equipment? a. Four hours b. Six hours c. Eight hours d. Ten hours

When a manager learns about a food recall that affects her establishment, what should she do? a. Discard the food immediately b. Isolate the food and keep it in a designated area c. Leave the food out in the open for easy inspection d. Finish serving it to current customers and then take it off the menu

Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses? a. By the food preparation sink b. On a shelf in the linen closet c. On a shelf near the counters d. In a cabinet, separate from food

Which task would allow for bare-hand contact with ready-to-eat foods, without regulatory authority approval? a. Washing fruits and vegetables b. Restocking a pastry display case c. Cutting vegetables for a veggie tray d. Serving highly susceptible populations

While preparing different kinds of raw meat, when would an employee be required to clean and sanitize a food-contact surface? a. When switching from steak to chicken b. When switching from turkey to salmon c. When switching from ground beef to duck d. When switching from pork chops to ground pork

Raw ground beef is being packaged to sell to customers at a grocery store. What must be included on the label? a. The slaughtering date b. Description of how the beef was raised c. Instructions for handling the meat safely d. The name of the food worker who packaged the meat

What must a container of pesticides be labeled with? a. "CAUTION" b. A use-by date c. A manufacturer's label d. "Only for use by professionals"

An employee has just received a large case of peanuts and needs to store it. Where should he store the case of peanuts? a. Under an open stairwell b. In a food preparation room c. In an employee break room d. Under the cleaning supplies

What should be a characteristic of non-food-contact surfaces for cleaning? a. Smooth b. Textured c. Corroded d. Absorbent

According to the FDA, what are the two required parts of a consumer advisory? a. A disclosure and a reminder b. A public notice and a memo c. A new menu and a display case d. A warning and a signed agreement

What would be the proper shelf order for a food worker to place raw fish, pastries, and a raw turkey in the refrigerator, from top to bottom? a. Raw fish, pastries, raw turkey b. Pastries, raw fish, raw turkey c. Pastries, raw turkey, raw fish d. Raw turkey, raw fish, pastries

How should a food worker label a working container of food? a. With a red X b. With the label "Do Not Use" c. With their name and the date d. With the common name of the food

How often should a food employee replace a cloth napkin that lines a basket of breadsticks? a. Once a day b. Every two hours c. When it is time to launder the linens d. Each time the basket is refilled for a new customer

A hospital cook is preparing the dinner menu for hospital patients. Which menu item should NOT be included on the menu? a. Grilled salmon b. Chicken stir fry c. Spaghetti and meatballs d. Hamburgers (cooked to order)