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State Food Safety Exam with correct Answers

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 approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear single-used gloves at all times A) Restrict until Regulartory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can ...

STATE FOOD SAFETY TEST FOR UTAH 2024 WITH 100% CORRECT ANSWERS| ALREADY PASSED If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - ANS Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - ANS To kill germs on the item or surface

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them

Hot TCS food should be held at - 135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - 155 F (68 C) Eggs that will be hot held for services need to be cooked to - 155 F (68 C) for at least 15 secs. Food workers should avoid bare-hand contact with ready-to-eat food, unless - That food will be an ingredient in a meal that is cooked to required temperature

Abrasive cleaners - cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners - cleaning agents that contain acid that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial control - a type of general food safety management system that involves creating and implementing comprehensive policies to...

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A. Rinse...

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 approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear single-used gloves at all times - A) Restrict until Regulartory approval is obtained

Food borne illness - disease transmitted to humans by food Outbreak - 2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test Common reported food preparation practices contribute to food borne illness - improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source

If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - To kill germs on the item or surface Proper food storage requires: - First In, First Out: Using older products first, as long as they are safe to use.

The container a food is stored in will affect how quickly it will cool - True. For example, shallow pans, and stainless steel releases heat faster than plastic Properly storing food in cooler reduces the chances of a food borne illness. From top to bottom, place these foods in proper refrigerator storage order. - C. ready to eat foods including produces, dairy and cooked foods. A. Raw fish, seafood and shellfish E. Raw whole cuts of beef and pork D. Raw ground beef and pork B. Raw poultry i...

How long does a food service handler with Hep A have to stay home? - B.30 Days with a note C.A doctors note Forever How many times can you safely reheat food? - One Time What symptoms must be reported? - Sore Throat Why should you rotate food when thawing it? - To reach safe temperatures Which of the following type of raw meat is most likely to cause salmonella? - Chicken What is the best way to explain cross contamination? - When a counter is not cleaned after food is prepared on it Wh...