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State Food Safety Test - Florida Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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State Food Safety Test - Florida Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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State Food Safety Test - FloridaA 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 - ANS a. Restrict until regulatory approval
is obtained
Even if an employee 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
doesn't exceed 70 degrees?
a. One hour
b. Two hours
c. Four hours
d. Six hours - ANS d. Six hours
Cold food may be held without temperature control for 6 hours, as long as it stays under 70°F. It
must be marked with the time it was removed from holding and the time it will expire (six hours).
It must be discarded if it exceeds 70°F.
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) - ANS c. 6 inches (15 cm)
Equipment should be sealed to the floor or raised 6 inches so it does not provide shelter for
pests. Tabletop equipment should be sealed to the table or raised 4 inches.
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) - ANS b. 4 inches (10 cm)
Tabletop equipment should be sealed to the table or raised 4 inches
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 - ANS An infected wound
Food workers are required to report to their manager 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 a fever.
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 - ANS 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?
a. Gnaw marks
b. Nesting materials
c. Strong oily smells
d. Strong smell of ammonia - ANS Strong oily smells
Signs of cockroaches include egg casings, droppings that look like black pepper, and strong oily
smells.
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
, d. Food preparation areas - ANS 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?
a. Giardia
b. Shigella
c. Campylobacter
d. Listeria monocytogenes - ANS Shigella
A food manager must report a disease or illness to the appropriate regulatory authority if an
employee has been diagnosed with Norovirus, Hepatitis 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?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANS c. 155°F (68°C)
Eggs that will be hot held for service need to be cooked to 155°F (68°C) for at least 15 seconds.
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 - ANS Use clean dishes every time they get
food
If needed, a food worker should remind customers to use clean dishes to prevent
contamination.
What is the 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 - ANS Sign reminding workers to wash their
hands
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