FOOD SAFETY LEVEL 2 EXAM
QUESTIONS WITH COMPLETE
SOLUTIONS
bare hand contact with food exclusions - ANSWER-1. washing fruits and veggies
2.doesnt serve susceptible population
3. authority gives approval
personal hygiene rules - ANSWER-1. shower before work
2. wear clean clothes
3. eat, drink, and chew gum away from food
4. smoke outside of building
5. no jewelry on hands or wrists (except plain wedding band
6. keep fingernails clean and short (if wearing nail polish or false nails, use gloves
7. wear hair net, visor, or hat
8. cough or sneeze into crook of elbow or shoulder
food defense plan - ANSWER-involves precautions such as only allowing authorized
employees in storage/ prep areas, installing security cameras, locking doors, and
maintaining good lighting
source contamination - ANSWER-ways for food to become contaminated before it
arrives at an establishment
temperature of foods upon receiving - ANSWER-1. frozen foods should be frozen
2. refrigerated foods should be at or below 41 deg
3. shell eggs should be at 45 or lower
4. hot foods should be at or above 135
proper order of food on shelves - ANSWER-1. ready to eat foods above other foods
and separate from raw meats
2. arrange raw meats according to cooking temp (poultry below beef)
imminent health hazard - ANSWER-any serious threat that must be corrected
immediately because it affects many people or has severe consequences, ex. are,
floods, fires, pest infestations, sewage backup
temperature for sanitizing water - ANSWER-171 deg
ipm - ANSWER-integrated pest management
pest prevention - ANSWER-equipment should be sealed to the floor or raised 6 in so
keep from providing a shelter for pests, table top equipment should be sealed to the
table or raised 4 inches
tsc foods - ANSWER-time and temperature control for safety foods, such as, meats,
fish, eggs, dairy, etc,
, fattom - ANSWER-acronym used to understand why tcs foods are vulnerable to
foodborne bacteria
fattom acronym - ANSWER-food
acidity
time
temp
oxygen
moisture
acidity - ANSWER-bacteria generally grows best in a slightly acidic or neutral ph
(between 4.6-7)
bacterias best temperature - ANSWER-42-135
approved thawing methods - ANSWER-1. fridge
2. as part of the cooking process
3. microwave
4. submerging under cold, running, safe to drink water
Highly Susceptible Population - ANSWER-Young Children, The Elderly, Pregnant
Women, Weakened Immune Systems
major food allergens - ANSWER-1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts
6. peanuts
7. wheat
8. soy
cause 90% of reactions
cross-contact - ANSWER-occurs when allergens pass from one food to another by
direct contact or by a surface or utensil that was not cleaned after touching an
allergen
anaphylactic shock - ANSWER-Severe allergic reaction that can be fatal
food worker health and hygiene - ANSWER-accounts for 65% of foodbourne illness
outbreaks
required symptoms workers must report - ANSWER-1. vomiting and diarrhea (unless
symptoms gone for 24 hrs and doctors note of not being contagious)
2. Jaundice
3. Sore throat with fever (unless doctors note is provided that they don't have strep)
QUESTIONS WITH COMPLETE
SOLUTIONS
bare hand contact with food exclusions - ANSWER-1. washing fruits and veggies
2.doesnt serve susceptible population
3. authority gives approval
personal hygiene rules - ANSWER-1. shower before work
2. wear clean clothes
3. eat, drink, and chew gum away from food
4. smoke outside of building
5. no jewelry on hands or wrists (except plain wedding band
6. keep fingernails clean and short (if wearing nail polish or false nails, use gloves
7. wear hair net, visor, or hat
8. cough or sneeze into crook of elbow or shoulder
food defense plan - ANSWER-involves precautions such as only allowing authorized
employees in storage/ prep areas, installing security cameras, locking doors, and
maintaining good lighting
source contamination - ANSWER-ways for food to become contaminated before it
arrives at an establishment
temperature of foods upon receiving - ANSWER-1. frozen foods should be frozen
2. refrigerated foods should be at or below 41 deg
3. shell eggs should be at 45 or lower
4. hot foods should be at or above 135
proper order of food on shelves - ANSWER-1. ready to eat foods above other foods
and separate from raw meats
2. arrange raw meats according to cooking temp (poultry below beef)
imminent health hazard - ANSWER-any serious threat that must be corrected
immediately because it affects many people or has severe consequences, ex. are,
floods, fires, pest infestations, sewage backup
temperature for sanitizing water - ANSWER-171 deg
ipm - ANSWER-integrated pest management
pest prevention - ANSWER-equipment should be sealed to the floor or raised 6 in so
keep from providing a shelter for pests, table top equipment should be sealed to the
table or raised 4 inches
tsc foods - ANSWER-time and temperature control for safety foods, such as, meats,
fish, eggs, dairy, etc,
, fattom - ANSWER-acronym used to understand why tcs foods are vulnerable to
foodborne bacteria
fattom acronym - ANSWER-food
acidity
time
temp
oxygen
moisture
acidity - ANSWER-bacteria generally grows best in a slightly acidic or neutral ph
(between 4.6-7)
bacterias best temperature - ANSWER-42-135
approved thawing methods - ANSWER-1. fridge
2. as part of the cooking process
3. microwave
4. submerging under cold, running, safe to drink water
Highly Susceptible Population - ANSWER-Young Children, The Elderly, Pregnant
Women, Weakened Immune Systems
major food allergens - ANSWER-1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts
6. peanuts
7. wheat
8. soy
cause 90% of reactions
cross-contact - ANSWER-occurs when allergens pass from one food to another by
direct contact or by a surface or utensil that was not cleaned after touching an
allergen
anaphylactic shock - ANSWER-Severe allergic reaction that can be fatal
food worker health and hygiene - ANSWER-accounts for 65% of foodbourne illness
outbreaks
required symptoms workers must report - ANSWER-1. vomiting and diarrhea (unless
symptoms gone for 24 hrs and doctors note of not being contagious)
2. Jaundice
3. Sore throat with fever (unless doctors note is provided that they don't have strep)
