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Statefood Safety pre-test | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass $13.48
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Statefood Safety pre-test | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass

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Statefood Safety pre-test | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass

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  • 3 de agosto de 2024
  • 15
  • 2024/2025
  • Examen
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  • statefood safety pre test questions answers 1

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Por: VasilyKichigin • 4 meses hace

thank you very much success in your exams

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Statefood Safety pre-test | Questions & Answers (100 %Score) Latest Updated 2024/2025
Comprehensive Questions A+ Graded 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? - ✔️✔️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) - ✔️✔️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? - ✔️✔️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> - ✔️✔️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? - ✔️✔️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? - ✔️✔️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? - ✔️✔️Strong oily smells.



Signs of cockroaches include egg casings, droppings that look like black pepper, and strong oily smells.



Where can utensils be stored? - ✔️✔️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? - ✔️✔️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? - ✔️✔️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.



A food worker is monitoring a self-service station. What must she remind customers to do? - ✔️✔️Use
clean dishes each time they get food.



If needed, a food worker should remind customers to use clean dishes to prevent contamination.

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