Food Safety Test

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

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 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 F? A) one hour B) two hours C) four hours D) six hours

D) six hours

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

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 Ca D) contains sufficient levels of Mg

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 doesnt show symptoms D) ask the worker to double handwash

A) restrict to non food duties

An employee is cooking roast beef in the oven. What temp must the roast beef reach for at least 4 mins while cooking? A) 135 B) 145 C) 155 D) 165

B) 145

At a minimum, how far must tabletop equipment be raised if it is not sealed to the counter? A) 2 inches B) 4 inches C) 6 inches D) 8 inches

B) 4 inches

Which confirmed food worker illness must a manager report to the regulatory authority? A) giardia B) shigella C) campylobacter D) listeria monocytogenes

B) shigella

How should a manager prevent backflow in a food establishment, if an air gap is not practical? A) install an automatic device 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

To prevent providing shelter for pests, how far above the floor should equipment be raised? A) 2 inches B) 4 inches C) 6 inches D) 8 inches

C) 6 inches

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 it B) hot-hold it for 2 hours C) heat the food for no longer than one hour D) cook the chicken to its min internal temp

C) heat the food for no longer than one hour

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 B) on too of the food surface C) in several areas of the casserole D) in the edge of the casserole dish

C) several areas

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 approval is obtained c) allow the worker to resume her normal duties d) require her to wear single-use gloves at all times

a) restrict until regulatory approval is obtained