FOOD SAFETY EXAM QUESTIONS
WITH CORRECT ANSWERS
pH - ANSWER-an index used to measure acidity/alkalinity, on a scale of 1 to 14,
Acidic foods have a pH value below 7; alkaline foods above 7; a pH7 is neutral. High
acid foods are pH1 to 4/6; low acid to neutral are pH4.6 to 7.0
ROP - ANSWER-packaging methods where the internal environment of the package
contains less than the normal ambient oxygen level; for example, vacuum
packaging. Must control temperature at 41*F or below. Frozen fish must be removed
from packaging before thawing.
RTE - ANSWER-food that is ready for consumption without any treatment that is
intended to destroy any pathogens that may be present/ For example, sandwiches,
sushi, pastry and bread.
SSOP - ANSWER-a written cleaning schedule that specifics what is to be cleaned,
how, how long to allow for the task, what chemicals to use, how to use the
chemicals, what equipment to use and how to store chemicals and equipment after
the task is completed.
TCS - ANSWER-products that under the right circumstances support the growth of
foodborne illness causing microorganisms; they are high in protein and moisture
(.85-1.0) and have low or neutral acidity levels of pH4.6 to 7.0, particularly when
products are in the DZ.
USDA - ANSWER-is responsible for inspecting and grading domestic and imported
food an food products from domesticated animals like cattle, chickens, eggs and egg
products. It regulates the processing, manufacturing and interstate shipping and sale
of eggs, poultry and meat.
WRS - ANSWER-5 steps: 1) pre-scrape/pre-rinse to remove excess
food/debris/grease before putting in the 2) wash sink (water must be at least 110*F)
with detergent, 3) rinse all detergent residue off with hot water before putting in the
4) sanitizer sink then 5) air dry
Abrasive vs. Acid cleaners - ANSWER-Abrasive = loosen food and debris; acid =
removes hard water deposits
Public Water - ANSWER-tested annually, non-public water must be tested at least
annually but as frequently as their local regulatory agency requires
Anaerobic Organisms - ANSWER-do no need oxygen to live and multiple; found in
canned goods and vacuum sealed packages including ROP and aseptic or hermetic
packages; no home-canned foods can be sold in retail stores.
Backflow - ANSWER-reverse flow of water from contaminated source to the
drink/potable water supply.
, Bone Barrels - ANSWER-must be labeled inedible and covered in the cooler
Bare-hand contact - ANSWER-only allowed to wash fruits and vegetables but not for
making salads or any other RTE foods and for adding an RTE ingredient to
something that will be cooked to required temperature. Use single-use disposable for
adding an RTE ingredient to something that will be cooked to required temperature.
Use single-use disposable gloves, deli paper or utensils like tongs or spatulas as a
barrier to protect food.
Buffets - ANSWER-must have a sneeze guard, serving utensils in food with handle
exposed, new plate each time, lights need to be shatterproof and no colored lights;
need to be monitored and serviced by employee's trained in food safety; salad
dressings need to be labeled so that customers don't taste it; single use utensils
mubt be wrapped or stored with handles up.
HENSS--Hepatitis A, shiga toxin-producing E Coli, Norovirus, Non-typhoidal
Salmonella and Salmonella typhi, and Shigella - ANSWER-6 reportable illnesses.
you cannot work and you must report them to your manager. The manager must
report to their local health department. You cannot return to work until you have
documentation from your doctor stating that you are no longer contagious. Some
jurisdictions require they see the release before employees can return to work.
IPM--Integrated Pest Management - ANSWER-is an approach to pest control in
which a wide range of practices are used to prevent or solve pest problems.
Successful implementation balances prevention with control. Prevention is key.
Screens to keep pests out should be no larger than 1/16". Do no provide food and
water sources or harborage areas to eliminate and prevent breeding. Droppings are
a sign of rodents/mice/rats.
MAP--Modified Atmosphere Packaging - ANSWER-a physical preservation method
that involves changing the proportion of gases normally present around a food item;
for example, vacuum packaging.
MSDS--Material Safety Data Sheet - ANSWER-contains information about the
hazards of the specific chemicals and directions for safe use. the most important
information on the SDS if someone is injured is the emergency procedures or first
aid.
OSHA - ANSWER-sets the standards for the use of hazardous material in the
workplace.
PCO--Pest Control Operator - ANSWER-persons licensed to control pests in the
state in why they operate. They have to pass a test and go to regular training
seminars to stay current with pests that may be in their area.
PHF--Potentially Hazardous Food - ANSWER-see time/temperature control for
safety food
WITH CORRECT ANSWERS
pH - ANSWER-an index used to measure acidity/alkalinity, on a scale of 1 to 14,
Acidic foods have a pH value below 7; alkaline foods above 7; a pH7 is neutral. High
acid foods are pH1 to 4/6; low acid to neutral are pH4.6 to 7.0
ROP - ANSWER-packaging methods where the internal environment of the package
contains less than the normal ambient oxygen level; for example, vacuum
packaging. Must control temperature at 41*F or below. Frozen fish must be removed
from packaging before thawing.
RTE - ANSWER-food that is ready for consumption without any treatment that is
intended to destroy any pathogens that may be present/ For example, sandwiches,
sushi, pastry and bread.
SSOP - ANSWER-a written cleaning schedule that specifics what is to be cleaned,
how, how long to allow for the task, what chemicals to use, how to use the
chemicals, what equipment to use and how to store chemicals and equipment after
the task is completed.
TCS - ANSWER-products that under the right circumstances support the growth of
foodborne illness causing microorganisms; they are high in protein and moisture
(.85-1.0) and have low or neutral acidity levels of pH4.6 to 7.0, particularly when
products are in the DZ.
USDA - ANSWER-is responsible for inspecting and grading domestic and imported
food an food products from domesticated animals like cattle, chickens, eggs and egg
products. It regulates the processing, manufacturing and interstate shipping and sale
of eggs, poultry and meat.
WRS - ANSWER-5 steps: 1) pre-scrape/pre-rinse to remove excess
food/debris/grease before putting in the 2) wash sink (water must be at least 110*F)
with detergent, 3) rinse all detergent residue off with hot water before putting in the
4) sanitizer sink then 5) air dry
Abrasive vs. Acid cleaners - ANSWER-Abrasive = loosen food and debris; acid =
removes hard water deposits
Public Water - ANSWER-tested annually, non-public water must be tested at least
annually but as frequently as their local regulatory agency requires
Anaerobic Organisms - ANSWER-do no need oxygen to live and multiple; found in
canned goods and vacuum sealed packages including ROP and aseptic or hermetic
packages; no home-canned foods can be sold in retail stores.
Backflow - ANSWER-reverse flow of water from contaminated source to the
drink/potable water supply.
, Bone Barrels - ANSWER-must be labeled inedible and covered in the cooler
Bare-hand contact - ANSWER-only allowed to wash fruits and vegetables but not for
making salads or any other RTE foods and for adding an RTE ingredient to
something that will be cooked to required temperature. Use single-use disposable for
adding an RTE ingredient to something that will be cooked to required temperature.
Use single-use disposable gloves, deli paper or utensils like tongs or spatulas as a
barrier to protect food.
Buffets - ANSWER-must have a sneeze guard, serving utensils in food with handle
exposed, new plate each time, lights need to be shatterproof and no colored lights;
need to be monitored and serviced by employee's trained in food safety; salad
dressings need to be labeled so that customers don't taste it; single use utensils
mubt be wrapped or stored with handles up.
HENSS--Hepatitis A, shiga toxin-producing E Coli, Norovirus, Non-typhoidal
Salmonella and Salmonella typhi, and Shigella - ANSWER-6 reportable illnesses.
you cannot work and you must report them to your manager. The manager must
report to their local health department. You cannot return to work until you have
documentation from your doctor stating that you are no longer contagious. Some
jurisdictions require they see the release before employees can return to work.
IPM--Integrated Pest Management - ANSWER-is an approach to pest control in
which a wide range of practices are used to prevent or solve pest problems.
Successful implementation balances prevention with control. Prevention is key.
Screens to keep pests out should be no larger than 1/16". Do no provide food and
water sources or harborage areas to eliminate and prevent breeding. Droppings are
a sign of rodents/mice/rats.
MAP--Modified Atmosphere Packaging - ANSWER-a physical preservation method
that involves changing the proportion of gases normally present around a food item;
for example, vacuum packaging.
MSDS--Material Safety Data Sheet - ANSWER-contains information about the
hazards of the specific chemicals and directions for safe use. the most important
information on the SDS if someone is injured is the emergency procedures or first
aid.
OSHA - ANSWER-sets the standards for the use of hazardous material in the
workplace.
PCO--Pest Control Operator - ANSWER-persons licensed to control pests in the
state in why they operate. They have to pass a test and go to regular training
seminars to stay current with pests that may be in their area.
PHF--Potentially Hazardous Food - ANSWER-see time/temperature control for
safety food
