Potentially hazardous cold food being held for service must be maintained at or below:
A. 50 degrees F
B. 41 degrees F
C. 45 degrees F
D. 32 degrees F
Source: LDH Retail Food Operating Guidelines
Poultry (such as whole chicken or turkey) must reach a minimum internal cooking temperature of:
A. 135 degrees F
B. 145 degrees F
C. 165 degrees F
D. 155 degrees F
Source: LDH Retail Food Operating Guidelines / FDA Food Code minimum internal cooking temperatures
Regarding food worker certification in Louisiana, which statement is accurate?
A. Louisiana does not mandate a statewide food handler card for general food service employees, but LDH requires each food establishment to have a certified food safety manager
B. Every food service worker in Louisiana must individually hold a state food handler card before working
C. Food worker certification is entirely optional statewide with no requirement of any kind
D. Only restaurants with more than 50 seats need any certified staff
Source: LDH - Louisiana Food Safety Manager Certification FAQ (ldh.la.gov)
Under LAC 51:XXIII.305, each retail food establishment in Louisiana must have a food safety certificate issued to:
A. Every single employee individually
B. The owner or a designated employee/manager, obtained through an LDH-approved course and exam
C. Only establishments with a liquor license
D. No one; the requirement applies only to grocery stores
Source: LAC 51:XXIII.305 - Food Safety Certification
To earn Louisiana's Department food safety certificate (identifiable by its gold seal), a candidate must:
A. Simply pay a fee with no coursework
B. Work in food service for two years with no exam
C. Complete an approximately 8-hour food manager course through an LDH-approved provider and pass an LDH-approved written, proctored exam
D. Submit a resume for LDH review
Source: LDH Food Safety Certification FAQ (ldh.la.gov/assets/oph/Center-EH/sanitarian/retailfood/FSCFAQs.pdf)
