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) 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)?
a. One hour
b. Two hours
c. Four hours
d. Six 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)

c. 6 inches (15 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)

b. 4 inches (10 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

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

c. In several areas of the casserole

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

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

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

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 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)

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

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

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

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)

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

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

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

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

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

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

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

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)

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

a. 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?
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

b. Use a backflow prevention device

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

c. 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?
a. 41°F (5°C)
b. 70°F (21°C)
c. 86°F (38°C)
d. 135°F (57°C)

b. 70°F (21°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

c. Provide separate ware items to handle 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

a. In a service sink

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

c. Hands, wrists, and lower arms only

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

a. Use an ice paddle to stir the soup

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

b. Walnuts

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

A. Sprouting broccoli seeds

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

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

c. Four 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

c. Soymilk

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)

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

b. Sanitizing the countertops

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)

a. 135°F (57°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

b. Ask employees to report anything suspicious

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

a. Point it out and correct it

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

c. Wear gloves when working with food

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)

a. 135°F (63°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

c. Do not allow customers in non-public areas of the facility

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

c. 90 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

b. Service 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)

c. 41°F (5°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

d. Galvanzed 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

c. Close the deli and notify the regulatory authority

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

c. Discard any contaminated fruit and wash his hands

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)

c. 41°F (5°C)

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

b. Locker 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

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

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

a. Garlic oil dip

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

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

b. Food allergy awareness

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

c. Cover the cut with a waterproof 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. Neutral pH level

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

c. Rinse the dishes with clear, clean water

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

c. Close the establishment and notify the regulatory authority

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

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

b. Storing utensils with the handle up

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

c. Scrape or rinse large food particles off the plates

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

c. To protect any exposed food from contamination

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

a. Chicken nuggets at 14°F (-10°C)

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

c. Use tongs or other utensils

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

a. Four 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

b. Isolate the food and keep it in a designated area

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

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

a. Washing fruits and vegetables

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

b. When switching from turkey to salmon

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

c. Instructions for handling the meat safely

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"

c. A manufacturer's label

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

b. In a food perparation room

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

a. Smooth

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

a. A disclosure and a reminder

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

b. Pastries, raw fish, raw turkey

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

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

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)

d. Hamburgers (cooked to order)