Food safety certification test
In order to disinfect water, what is the minimum amount of time that you must boil your water? correct
answers5 minutes
What is something you should do in an interview with a customer who claims to have a food borne
illness? correct answersKeep a record of the interview
In a HACCP system, a "Hazard" refers to what? correct answersAny biological, chemical or physcial
property that can cause an unacceptable risk
GMPS correct answersGood Manufacturing Practices
GAPS correct answersGood Agricultural Practices
GRPS correct answersGood Retail Practices
What are good ways to increase security at a retail food establishment? correct answersReport unusual
or suspicious activity to your supervisor, allow only approved employees into production areas
SOPS correct answersStandard Operating Procedures
All hot holding food must be kept above correct answers135 degrees
Process-Specific Approach examples correct answersHot holding, frozen storage and utensil sanitation
What regulatory agency has the most influence on food handling practices for foods prepared in a retail
food establishment? correct answersDepartment of Agriculture or State and local health department
, When an inspector from your local regulatory agency finds a critical violation of code rules, what should
you do? correct answersImmediately begin to fix the problem
The new food safety regulation, overseen by the FDA, that focuses on preventing, eliminating, and
controlling food safety risks is called the correct answersFood Safety Modernization Act
If a piece of equipment is sanitary it: correct answersHas had disease-causing germs reduced to safe
levels
How does the FDA Food Code affect individual states and jurisdictions? correct answersIt provides a
model for new laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness correct answersThe elderly, the very young
and pregnant or lactating women
Bacteria that cause food borne illness will usually only grow on foods that have a pH at ___ or above and
a water activity (Aw) at ___ or above correct answers4.6; .85
Some bacteria form spores to help them: correct answersSurvive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment because correct answersThe
can grow very rapidly, they're found naturally in many foods, and they can be easily transferred from one
source to another
Bacteria grow the best within a narrow temperature range called the Temperature Danger Zone. The TDZ
is between: correct answers41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is by controlling:
correct answersTime and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food establishment is
correct answersImproper holding temperatures of food
In order to disinfect water, what is the minimum amount of time that you must boil your water? correct
answers5 minutes
What is something you should do in an interview with a customer who claims to have a food borne
illness? correct answersKeep a record of the interview
In a HACCP system, a "Hazard" refers to what? correct answersAny biological, chemical or physcial
property that can cause an unacceptable risk
GMPS correct answersGood Manufacturing Practices
GAPS correct answersGood Agricultural Practices
GRPS correct answersGood Retail Practices
What are good ways to increase security at a retail food establishment? correct answersReport unusual
or suspicious activity to your supervisor, allow only approved employees into production areas
SOPS correct answersStandard Operating Procedures
All hot holding food must be kept above correct answers135 degrees
Process-Specific Approach examples correct answersHot holding, frozen storage and utensil sanitation
What regulatory agency has the most influence on food handling practices for foods prepared in a retail
food establishment? correct answersDepartment of Agriculture or State and local health department
, When an inspector from your local regulatory agency finds a critical violation of code rules, what should
you do? correct answersImmediately begin to fix the problem
The new food safety regulation, overseen by the FDA, that focuses on preventing, eliminating, and
controlling food safety risks is called the correct answersFood Safety Modernization Act
If a piece of equipment is sanitary it: correct answersHas had disease-causing germs reduced to safe
levels
How does the FDA Food Code affect individual states and jurisdictions? correct answersIt provides a
model for new laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness correct answersThe elderly, the very young
and pregnant or lactating women
Bacteria that cause food borne illness will usually only grow on foods that have a pH at ___ or above and
a water activity (Aw) at ___ or above correct answers4.6; .85
Some bacteria form spores to help them: correct answersSurvive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment because correct answersThe
can grow very rapidly, they're found naturally in many foods, and they can be easily transferred from one
source to another
Bacteria grow the best within a narrow temperature range called the Temperature Danger Zone. The TDZ
is between: correct answers41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is by controlling:
correct answersTime and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food establishment is
correct answersImproper holding temperatures of food
