FOOD SAFETY PUBLIX EXAM QUESTIONS AND ANSWERS ALREADY GRADED A+. 100% VERIFIED SOLUTIONS
| UPDATED PER LATEST GUIDELINES | GRADED A+...
Question 1
Which temperature range is commonly referred to as the Temperature Danger Zone?
A. 0°F to 32°F
B. 41°F to 135°F
C. 135°F to 165°F
D. 32°F to 41°F
🟢 Correct Answer:
B. 41°F to 135°F
🔴 RATIONALE:
The Temperature Danger Zone is between 41°F and 135°F, where bacteria grow most rapidly. Cold food should
be held at or below 41°F and hot food at or above 135°F.
Question 2
According to food safety guidelines, how long should a food handler scrub hands with soap during
handwashing?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds
,🟢 Correct Answer:
C. 20 seconds
🔴 RATIONALE:
Food handlers should scrub hands and exposed arms with soap for at least 20 seconds to effectively remove
soil and microorganisms.
Question 3
What is the maximum cold holding temperature for time/temperature control for safety foods?
A. 41°F
B. 45°F
C. 50°F
D. 55°F
🟢 Correct Answer:
A. 41°F
🔴 RATIONALE:
Cold TCS foods must be held at 41°F or below to prevent bacterial growth. Temperatures above 41°F allow
pathogens to multiply.
,Question 4
What minimum internal cooking temperature must poultry reach to be safe?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
🟢 Correct Answer:
D. 165°F
🔴 RATIONALE:
Poultry, including chicken and turkey, must be cooked to an internal temperature of 165°F to destroy
Salmonella and Campylobacter.
Question 5
What does the inventory rotation method FIFO stand for?
A. First In First Out
B. First In First Out
C. First In First Out
D. First In First Out
🟢 Correct Answer:
B. First In First Out
, 🔴 RATIONALE:
FIFO means First In First Out. Products with the earliest expiration or use-by dates should be used before newer
products to maintain freshness and safety.
Question 6
Which of the following is an example of cross-contamination?
A. Washing hands before handling food
B. Storing raw meat below ready-to-eat food
C. Using separate cutting boards for produce and raw meat
D. Using the same knife for raw chicken and lettuce without washing it
🟢 Correct Answer:
D. Using the same knife for raw chicken and lettuce without washing it
🔴 RATIONALE:
Cross-contamination occurs when pathogens from raw food are transferred to ready-to-eat food. Using the
same unwashed knife transfers bacteria from chicken to lettuce.
Question 7
What is the correct concentration range for a chlorine sanitizing solution used on food contact surfaces?
A. 0 to 10 ppm
B. 10 to 25 ppm
| UPDATED PER LATEST GUIDELINES | GRADED A+...
Question 1
Which temperature range is commonly referred to as the Temperature Danger Zone?
A. 0°F to 32°F
B. 41°F to 135°F
C. 135°F to 165°F
D. 32°F to 41°F
🟢 Correct Answer:
B. 41°F to 135°F
🔴 RATIONALE:
The Temperature Danger Zone is between 41°F and 135°F, where bacteria grow most rapidly. Cold food should
be held at or below 41°F and hot food at or above 135°F.
Question 2
According to food safety guidelines, how long should a food handler scrub hands with soap during
handwashing?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds
,🟢 Correct Answer:
C. 20 seconds
🔴 RATIONALE:
Food handlers should scrub hands and exposed arms with soap for at least 20 seconds to effectively remove
soil and microorganisms.
Question 3
What is the maximum cold holding temperature for time/temperature control for safety foods?
A. 41°F
B. 45°F
C. 50°F
D. 55°F
🟢 Correct Answer:
A. 41°F
🔴 RATIONALE:
Cold TCS foods must be held at 41°F or below to prevent bacterial growth. Temperatures above 41°F allow
pathogens to multiply.
,Question 4
What minimum internal cooking temperature must poultry reach to be safe?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
🟢 Correct Answer:
D. 165°F
🔴 RATIONALE:
Poultry, including chicken and turkey, must be cooked to an internal temperature of 165°F to destroy
Salmonella and Campylobacter.
Question 5
What does the inventory rotation method FIFO stand for?
A. First In First Out
B. First In First Out
C. First In First Out
D. First In First Out
🟢 Correct Answer:
B. First In First Out
, 🔴 RATIONALE:
FIFO means First In First Out. Products with the earliest expiration or use-by dates should be used before newer
products to maintain freshness and safety.
Question 6
Which of the following is an example of cross-contamination?
A. Washing hands before handling food
B. Storing raw meat below ready-to-eat food
C. Using separate cutting boards for produce and raw meat
D. Using the same knife for raw chicken and lettuce without washing it
🟢 Correct Answer:
D. Using the same knife for raw chicken and lettuce without washing it
🔴 RATIONALE:
Cross-contamination occurs when pathogens from raw food are transferred to ready-to-eat food. Using the
same unwashed knife transfers bacteria from chicken to lettuce.
Question 7
What is the correct concentration range for a chlorine sanitizing solution used on food contact surfaces?
A. 0 to 10 ppm
B. 10 to 25 ppm
