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STATE FOOD SAFETY TEST – FLORIDA QUESTIONS AND ANSWERS WITH SOLUTIONS 2024
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STATE FOOD SAFETY TEST – FLORIDA QUESTIONS AND ANSWERS WITH SOLUTIONS 2024
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STATE FOOD SAFETY TEST – FLORIDAQUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
AYfoodYworkerYatYaYbarYwasYdiagnosedYwithYEYColiYandYhasYnotYshownYsymptomsYforYaYcoupleYofYdays.YWha
tYmustYherYmanagerYdo?
a.YRestrictYuntilYregulatoryYapprovalYisYobtainedY
b.YExcludeYuntilYregulatoryYapprovalYisYobtainedY
c.YAllowYtheYworkerYtoYresumeYherYnormalYdutiesY
d.YRequireYherYtoYwearYsingle-useYglovesYatYallYtimesY-
YANSWERYa.YRestrictYuntilYregulatoryYapprovalYisYobtained
EvenYifYanYemployeeYnoYlongerYshowsYsymptomsYofYaYdiseaseYlikeYE.Ycoli,YtheYmanagerYmustYrestrictYthemYf
romYworkingYwithYfoodYuntilYtheYregulatoryYauthorityYgivesYpermissionYforYtheYemployeeYtoYreturnYtoYnor
malYduties.
AYlargeYcontainerYofYpotatoYsaladYhasYbeenYremovedYfromYcoldYholdingYatYtheYcorrectYtemperature.YHowYl
ongYcanYtheYfoodYbeYsafelyYheldYwithoutYtemperatureYcontrol,YasYlongYasYitYdoesn'tYexceedY70Ydegrees?
a.YOneYhourY
b.YTwoYhoursY
c.YFourYhoursY
d.YSixYhoursY-YANSWERYd.YSixYhours
ColdYfoodYmayYbeYheldYwithoutYtemperatureYcontrolYforY6Yhours,YasYlongYasYitYstaysYunderY70°F.YItYmustYbeY
markedYwithYtheYtimeYitYwasYremovedYfromYholdingYandYtheYtimeYitYwillYexpireY(sixYhours).YItYmustYbeYdisca
rdedYifYitYexceedsY70°F.
ToYpreventYprovidingYshelterYforYpests,YhowYfarYaboveYtheYfloorYshouldYequipmentYbeYraised?
,a.Y2YinchesY(5Ycm)Y
b.Y4YinchesY(10Ycm)Y
c.Y6YinchesY(15Ycm)Y
d.Y8YinchesY(20Ycm)Y-YANSWERYc.Y6YinchesY(15Ycm)
EquipmentYshouldYbeYsealedYtoYtheYfloorYorYraisedY6YinchesYsoYitYdoesYnotYprovideYshelterYforYpests.YTablet
opYequipmentYshouldYbeYsealedYtoYtheYtableYorYraisedY4Yinches.
AtYaYminimum,YhowYfarYmustYtabletopYequipmentYbeYraisedYifYitYisYnotYsealedYtoYtheYcounter?
a.Y2YinchesY(5Ycm)Y
b.Y4YinchesY(10Ycm)Y
c.Y6YinchesY(15Ycm)Y
d.Y8YinchesY(20Ycm)Y-YANSWERYb.Y4YinchesY(10Ycm)
TabletopYequipmentYshouldYbeYsealedYtoYtheYtableYorYraisedY4Yinches
WhichYsymptomYisYaYfoodYworkerYrequiredYtoYreportYtoYhisYmanager?
a.YAYsoreYthroatY
b.YStomachYcrampsY
c.YSensitivityYtoYlightY
d.YAnYinfectedYwoundY-YANSWERYAnYinfectedYwound
FoodYworkersYareYrequiredYtoYreportYtoYtheirYmanagerYwhenYtheyYhaveYaYlesionYcontainingYpus,YsuchYasYaY
boilYorYanYinfectedYwound.YOtherYsymptomsYtheyYshouldYreportYareYvomiting,Ydiarrhea,Yjaundice,YandYsore
YthroatYwithYaYfever.
,AYfoodYworkerYneedsYtoYmeasureYtheYtemperatureYofYaYcasserole.YWhereYmustYtheYthermometerYbeYplace
dYwhenYmeasuringYthisYcookingYtemperature?
a.YInYtheYmiddleYofYtheYcasseroleY
b.YOnYtheYtopYofYtheYfoodYsurfaceY
c.YInYseveralYareasYofYtheYcasseroleY
d.YOnYtheYedgeYofYtheYcasseroleYdishY-YANSWERYInYseveralYareasYofYtheYcasserole
WhenYmeasuringYtheYtemperatureYofYaYfoodYitemYthatYisYevenYinYthickness,YtheYtemperatureYmustYbeYchec
kedYinYseveralYplaces.
WhatYisYaYsignYofYaYcockroachYinfestation?
a.YGnawYmarksY
b.YNestingYmaterialsY
c.YStrongYoilyYsmellsY
d.YStrongYsmellYofYammoniaY-YANSWERYStrongYoilyYsmells
SignsYofYcockroachesYincludeYeggYcasings,YdroppingsYthatYlookYlikeYblackYpepper,YandYstrongYoilyYsmells.
WhereYcanYutensilsYbeYstored?
a.YRestrooms
b.YLockerYrooms
c.YMechanicalYrooms
d.YFoodYpreparationYareasY-YANSWERYFoodYpreparationYareas
WareYitems,YsuchYasYsilverwareYorYdishes,YmayYnotYbeYstoredYinYlockerYorYdressingYrooms,Yrestrooms,Ygarb
ageYrooms,YmechanicalYrooms,YorYunderYopenYstairwells.
WhichYconfirmedYfoodYworkerYillnessYmustYaYmanagerYreportYtoYtheYregulatoryYauthority?
, a.YGiardiaY
b.YShigellaY
c.YCampylobacterY
d.YListeriaYmonocytogenesY-YANSWERYShigella
AYfoodYmanagerYmustYreportYaYdiseaseYorYillnessYtoYtheYappropriateYregulatoryYauthorityYifYanYemployeeYh
asYbeenYdiagnosedYwithYNorovirus,YHepatitisYA,YE.Ycoli,YanyYtypeYofYSalmonella,YorYShigella.
AYfoodYworkerYisYpreparingYeggsYthatYwillYbeYhotYheldYforYservice.YWhatYisYtheYminimumYinternalYtemperat
ureYtheYeggsYmustYreachYforYatYleastY15Yseconds?
a.Y135°FY(57°C)
b.Y145°FY(63°C)
c.Y155°FY(68°C)
d.Y165°FY(74°C)Y-YANSWERYc.Y155°FY(68°C)
EggsYthatYwillYbeYhotYheldYforYserviceYneedYtoYbeYcookedYtoY155°FY(68°C)YforYatYleastY15Yseconds.
AYfoodYworkerYisYmonitoringYaYself-serviceYstation.YWhatYmustYsheYremindYcustomersYtoYdo?
a.YTryYtheYsaladYbarYoptionsY
b.YUseYcleanYdishesYeachYtimeYtheyYgetYfoodY
c.YPreventYchildrenYfromYservingYthemselvesY
d.YCoughYandYsneezeYintoYtheYcrookYofYtheirYarmY-YANSWERYUseYcleanYdishesYeveryYtimeYtheyYgetYfood
IfYneeded,YaYfoodYworkerYshouldYremindYcustomersYtoYuseYcleanYdishesYtoYpreventYcontamination.
WhatYisYtheYrequirementYforYhandwashingYsinks?
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