Statefood Safety pre-test Questions and Answers (100% Pass)
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Course
Food safety manager
Institution
Food Safety Manager
Statefood Safety pre-test Questions and
Answers (100% Pass)
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? - Answer️️ -
Restrict until regulatory approval is obtained.
Even if the employer no longer shows symptoms...
Statefood Safety pre-test Questions and
Answers (100% Pass)
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.
Even if the employer no longer shows symptoms of a disease like e.coli, the
manager must restrict them from working with food until the regulatory
authority gives permission for the employee to return to normal duties.
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? (21 c) -
Answer✔️✔️-Six hours.
Cold food may be held without temperature control for 6 hours, as long as
it says under 70 degree F. It must be marked with the time it was removed
from holding and the time will expire (six hours). It must be discarded if it
exceeds 70 degrees.
To prevent providing shelter for pests, how far above the floor should
equipment be raised? - Answer✔️✔️-6 Inches (15 CM)
Equipment should be sealed to the floor or raised 6 inches so it doesn't
provide shelter for pests. Tabletop equipment should be sealed to the table
or raised 4 inches.
At minimum, how far must tabletop equipment be raised if its not sealed to
the counter> - Answer✔️✔️-4 inches.
Tabletop equipment should be sealed to the table or raised 4 inches.
Which symptom is a food worker required to report to his manager? -
Answer✔️✔️-An infected wound.
Food workers are required to report to their managers when they have a
lesion containing pus, such as a boil or an infected wound. Other
symptoms they should report are vomiting, diarrhea, jaundice, and sore
throat with fever.
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.
When measuring the temperature of a food item that is even in thickness,
the temperature must be checked in several places.
What is a sign of a cockroach infestation? - Answer✔️✔️-Strong oily smells.
Signs of cockroaches include egg casings, droppings that look like black
pepper, and strong oily smells.
Where can utensils be stored? - Answer✔️✔️-Food preparation areas.
Ware items, such as silverware or dishes, may not be stored in locker or
dressing rooms,restrooms,garbage rooms,mechanical rooms, or under open
stairwells.
Which confirmed food worker illness must a manager report to the
regulatory authority? - Answer✔️✔️-Shigella.
A food manager must report a disease or illness to the appropriate
regulatory authority if an employee has been diagnosed with norovirus,
Hepatitus A, E.Coli, any type of salmonella or 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 degree F (68 degree C)
Eggs that will be hot held for service need to be cooked to 155 degree F(68
Degree c). for at least 15 seconds.
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