PREMIER FOOD SAFETY LATEST EXAMS SCRIPT
QUESTIONS AND ANSWERS SURE A+
✔✔true or false: you can use your hands to scoop ice - ✔✔false
✔✔8 major food allergens - ✔✔milk, eggs, peanuts, wheat, soy, tree nuts, fish, and
shellfish
✔✔Cross-contact occurs when: - ✔✔an allergen is transferred from a food containing
an allergen to a food that does not have the allergen
✔✔wash hands thoroughly, wear gloves, use allergen free cook wear, and______ when
cooking for people with allergies. - ✔✔cook food in an allergen free area to avoid
problems
✔✔true or false: you don't need to discard food if it doesn't cool correctly - ✔✔false
✔✔true or false: cover food while cooling - ✔✔false
✔✔True or False: clean and sanitize food prep area at least every 4 hours - ✔✔true
, ✔✔All food-contact surfaces need to be cleaned and sanitized at these times: -
✔✔every four hours, every 24 hours, and multiple times a week
✔✔White glove test - ✔✔wear a white glove and go over food contact surfaces
✔✔Biofilms - ✔✔Dense colonies of bacteria that adhere tightly to surfaces. Biofilms,
which are resistant to chemical disinfectants and scrubbing, are a matrix of extracellular
polymers produced by microorganisms. These substances bind the microorganisms
tightly to a living or nonliving surface, making them highly resistant to antimicrobial
action. the have "roads" that are really channels that bring in nutrients, oxygen, and
other material needed to make them thrive.
✔✔true of false: floor mounted equipment must be 5in. off the ground - ✔✔false (must
be at least 6in.)
✔✔True or False: You can re-use single use plastic as long as you clean it - ✔✔false
✔✔cleaning - ✔✔using soap and water to remove food and dirt
✔✔sanitizing - ✔✔using chemicals or heat to kill bacteria
✔✔True or False:the only way to sanitize is with chemicals - ✔✔false (you can use hot
water)
✔✔Chlorine must be at: - ✔✔50ppm
✔✔Quats must be at: - ✔✔200ppm
✔✔Iodine must be at: - ✔✔125ppm
✔✔True or False: never cook and clean - ✔✔true
✔✔How to clean dishes: - ✔✔scrape, wash, rinse, sanitize, and air dry (in that order)
✔✔True or False:sanitizing and cleaning are the same - ✔✔false
✔✔True or False: Dishwashers need a thermometer - ✔✔true
✔✔True or False: lighting is important to insure proper safety and quality - ✔✔true
✔✔____candles in all food prep areas - ✔✔50ft
✔✔____candles in all dining area and buffet stations - ✔✔20ft
QUESTIONS AND ANSWERS SURE A+
✔✔true or false: you can use your hands to scoop ice - ✔✔false
✔✔8 major food allergens - ✔✔milk, eggs, peanuts, wheat, soy, tree nuts, fish, and
shellfish
✔✔Cross-contact occurs when: - ✔✔an allergen is transferred from a food containing
an allergen to a food that does not have the allergen
✔✔wash hands thoroughly, wear gloves, use allergen free cook wear, and______ when
cooking for people with allergies. - ✔✔cook food in an allergen free area to avoid
problems
✔✔true or false: you don't need to discard food if it doesn't cool correctly - ✔✔false
✔✔true or false: cover food while cooling - ✔✔false
✔✔True or False: clean and sanitize food prep area at least every 4 hours - ✔✔true
, ✔✔All food-contact surfaces need to be cleaned and sanitized at these times: -
✔✔every four hours, every 24 hours, and multiple times a week
✔✔White glove test - ✔✔wear a white glove and go over food contact surfaces
✔✔Biofilms - ✔✔Dense colonies of bacteria that adhere tightly to surfaces. Biofilms,
which are resistant to chemical disinfectants and scrubbing, are a matrix of extracellular
polymers produced by microorganisms. These substances bind the microorganisms
tightly to a living or nonliving surface, making them highly resistant to antimicrobial
action. the have "roads" that are really channels that bring in nutrients, oxygen, and
other material needed to make them thrive.
✔✔true of false: floor mounted equipment must be 5in. off the ground - ✔✔false (must
be at least 6in.)
✔✔True or False: You can re-use single use plastic as long as you clean it - ✔✔false
✔✔cleaning - ✔✔using soap and water to remove food and dirt
✔✔sanitizing - ✔✔using chemicals or heat to kill bacteria
✔✔True or False:the only way to sanitize is with chemicals - ✔✔false (you can use hot
water)
✔✔Chlorine must be at: - ✔✔50ppm
✔✔Quats must be at: - ✔✔200ppm
✔✔Iodine must be at: - ✔✔125ppm
✔✔True or False: never cook and clean - ✔✔true
✔✔How to clean dishes: - ✔✔scrape, wash, rinse, sanitize, and air dry (in that order)
✔✔True or False:sanitizing and cleaning are the same - ✔✔false
✔✔True or False: Dishwashers need a thermometer - ✔✔true
✔✔True or False: lighting is important to insure proper safety and quality - ✔✔true
✔✔____candles in all food prep areas - ✔✔50ft
✔✔____candles in all dining area and buffet stations - ✔✔20ft
