PREMIER FOOD SAFETY 2026 EXAMINERS
QUESTIONS AND ANSWERS SURE A+
✔✔Cross-contamination - ✔✔the spreading of bacteria or other pathogens from one
food to another
✔✔Fish include: - ✔✔alligator, frog, jellyfish, sea cucumber, and sea urchin
✔✔TCS food - ✔✔food requiring time and temperature control for safety
✔✔PHF - ✔✔potentially hazardous foods
✔✔FATTOM - ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
✔✔most microbes are located______ - ✔✔under the fingernails
✔✔True or False: you shouldn't install self-closing doors - ✔✔False
✔✔how many bathrooms should a food establishment have? - ✔✔at least 1
✔✔Three Basic Rules - ✔✔Avoid improper food tasting, no smoking, and avoid bare
hand contact
, ✔✔smoking in food establishments can cause_____? - ✔✔Staph infection
✔✔One of the effective policies(1) - ✔✔Self-inspection program
✔✔One of the effective policies(2) - ✔✔master cleaning schedule
✔✔One of the effective policies(3) - ✔✔integrated pest management
✔✔Three steps of getting a food delivery - ✔✔Purchasing, receiving, storing
✔✔true or false: you always have to buy from approved vendors - ✔✔true
✔✔eggs need to be delivered at what temp - ✔✔45 degrees or less
✔✔Vacuum (meat packaging) - ✔✔must be received and kept at temperatures below
41 F; should be purple upon arrival
✔✔True or False: shellfish without a tag can be subject to hold and/or seizure - ✔✔true
✔✔most non-frozen food should be received at: 41F; 45F; or alive - ✔✔all of the above
✔✔place food in a store room between _______ with no humidity and away from
sunlight - ✔✔50 degrees and 70 degrees
✔✔FIFO - ✔✔first in first out
✔✔RTE foods - ✔✔Ready to eat foods
✔✔4 methods of thawing - ✔✔CROW; cooking, refrigeration, oven, water
✔✔Cook pork to: - ✔✔155 F for 15 secs
✔✔only use infrared thermometers for: - ✔✔steak and soup
✔✔cook vegetables to: - ✔✔135 F
✔✔Reheat leftovers to: - ✔✔165 degrees F
✔✔true or false: all microorganisms can be cooked to the same temperatures to be
killed - ✔✔false
QUESTIONS AND ANSWERS SURE A+
✔✔Cross-contamination - ✔✔the spreading of bacteria or other pathogens from one
food to another
✔✔Fish include: - ✔✔alligator, frog, jellyfish, sea cucumber, and sea urchin
✔✔TCS food - ✔✔food requiring time and temperature control for safety
✔✔PHF - ✔✔potentially hazardous foods
✔✔FATTOM - ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
✔✔most microbes are located______ - ✔✔under the fingernails
✔✔True or False: you shouldn't install self-closing doors - ✔✔False
✔✔how many bathrooms should a food establishment have? - ✔✔at least 1
✔✔Three Basic Rules - ✔✔Avoid improper food tasting, no smoking, and avoid bare
hand contact
, ✔✔smoking in food establishments can cause_____? - ✔✔Staph infection
✔✔One of the effective policies(1) - ✔✔Self-inspection program
✔✔One of the effective policies(2) - ✔✔master cleaning schedule
✔✔One of the effective policies(3) - ✔✔integrated pest management
✔✔Three steps of getting a food delivery - ✔✔Purchasing, receiving, storing
✔✔true or false: you always have to buy from approved vendors - ✔✔true
✔✔eggs need to be delivered at what temp - ✔✔45 degrees or less
✔✔Vacuum (meat packaging) - ✔✔must be received and kept at temperatures below
41 F; should be purple upon arrival
✔✔True or False: shellfish without a tag can be subject to hold and/or seizure - ✔✔true
✔✔most non-frozen food should be received at: 41F; 45F; or alive - ✔✔all of the above
✔✔place food in a store room between _______ with no humidity and away from
sunlight - ✔✔50 degrees and 70 degrees
✔✔FIFO - ✔✔first in first out
✔✔RTE foods - ✔✔Ready to eat foods
✔✔4 methods of thawing - ✔✔CROW; cooking, refrigeration, oven, water
✔✔Cook pork to: - ✔✔155 F for 15 secs
✔✔only use infrared thermometers for: - ✔✔steak and soup
✔✔cook vegetables to: - ✔✔135 F
✔✔Reheat leftovers to: - ✔✔165 degrees F
✔✔true or false: all microorganisms can be cooked to the same temperatures to be
killed - ✔✔false
