Exam (elaborations)

FOOD SAFETY CERTIFICATION TEST QUESTIONS AND ANSWERS WITH SOLUTIONS 2024

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FOOD SAFETY CERTIFICATION TEST QUESTIONS AND ANSWERS WITH SOLUTIONS 2024

Institution

State Food Safety

Course

State food safety

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FOOD SAFETY CERTIFICATION TEST
QUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
InUorderUtoUdisinfectUwater,UwhatUisUtheUminimumUamountUofUtimeUthatUyouUmustUboilUyourUwater?U-
UANSWERU5Uminutes

WhatUisUsomethingUyouUshouldUdoUinUanUinterviewUwithUaUcustomerUwhoUclaimsUtoUhaveUaUfoodUborneUill
ness?U-UANSWERUKeepUaUrecordUofUtheUinterview

InUaUHACCPUsystem,UaU"Hazard"UrefersUtoUwhat?U-
UANSWERUAnyUbiological,UchemicalUorUphyscialUpropertyUthatUcanUcauseUanUunacceptableUrisk

GMPSU-UANSWERUGoodUManufacturingUPractices

GAPSU-UANSWERUGoodUAgriculturalUPractices

GRPSU-UANSWERUGoodURetailUPractices

WhatUareUgoodUwaysUtoUincreaseUsecurityUatUaUretailUfoodUestablishment?U-
UANSWERUReportUunusualUorUsuspiciousUactivityUtoUyourUsupervisor,UallowUonlyUapprovedUemployeesUinto

UproductionUareas

SOPSU-UANSWERUStandardUOperatingUProcedures

AllUhotUholdingUfoodUmustUbeUkeptUaboveU-UANSWERU135Udegrees

Process-SpecificUApproachUexamplesU-UANSWERUHotUholding,UfrozenUstorageUandUutensilUsanitation

WhatUregulatoryUagencyUhasUtheUmostUinfluenceUonUfoodUhandlingUpracticesUforUfoodsUpreparedUinUaUreta
ilUfoodUestablishment?U-UANSWERUDepartmentUofUAgricultureUorUStateUandUlocalUhealthUdepartment

, WhenUanUinspectorUfromUyourUlocalUregulatoryUagencyUfindsUaUcriticalUviolationUofUcodeUrules,UwhatUshou
ldUyouUdo?U-UANSWERUImmediatelyUbeginUtoUfixUtheUproblem

TheUnewUfoodUsafetyUregulation,UoverseenUbyUtheUFDA,UthatUfocusesUonUpreventing,Ueliminating,UandUcon
trollingUfoodUsafetyUrisksUisUcalledUtheU-UANSWERUFoodUSafetyUModernizationUAct

IfUaUpieceUofUequipmentUisUsanitaryUit:U-UANSWERUHasUhadUdisease-causingUgermsUreducedUtoUsafeUlevels

HowUdoesUtheUFDAUFoodUCodeUaffectUindividualUstatesUandUjurisdictions?U-
UANSWERUItUprovidesUaUmodelUforUnewUlawsUandUrulesUinUstate,Ulocal,UandUtribalUjurisdictions

WhatUgroupUofUpeopleUareUsusceptibleUtoUfoodUborneUillnessU-
UANSWERUTheUelderly,UtheUveryUyoungUandUpregnantUorUlactatingUwomen

BacteriaUthatUcauseUfoodUborneUillnessUwillUusuallyUonlyUgrowUonUfoodsUthatUhaveUaUpHUatU___UorUaboveU
andUaUwaterUactivityU(Aw)UatU___UorUaboveU-UANSWERU4.6;U.85

SomeUbacteriaUformUsporesUtoUhelpUthem:U-UANSWERUSurviveUadverseUenvironmentalUconditions

BacteriaUareUaUcommonUcauseUofUfoodUborneUdiseaseUinUaUfoodUestablishmentUbecauseU-
UANSWERUTheUcanUgrowUveryUrapidly,Uthey'reUfoundUnaturallyUinUmanyUfoods,UandUtheyUcanUbeUeasilyUtra

nsferredUfromUoneUsourceUtoUanother

BacteriaUgrowUtheUbestUwithinUaUnarrowUtemperatureUrangeUcalledUtheUTemperatureUDangerUZone.UTheUT
DZUisUbetween:U-UANSWERU41UdegreesUandU135Udegrees

TheUmostUeffectiveUwayUtoUcontrolUtheUgrowthUofUbacteriaUinUaUretailUfoodUestablishmentUisUbyUcontrollin
g:U-UANSWERUTimeUandUtemperature

TheUnumberUoneUcontributingUfactorUleadingUtoUbacterialUfoodborneUillnessUinUretailUfoodUestablishmentUi
sU-UANSWERUImproperUholdingUtemperaturesUofUfood

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Institution: State food safety
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FOOD SAFETY CERTIFICATION TEST QUESTIONS AND ANSWERS WITH SOLUTIONS 2024

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