1 Exampromax - Stuvia US
Food safety certification test Questions and
Answers 100% Correct Answers Already
Graded A+
Q: In order to disinfect water, what is the minimum amount of time that
you must boil your water?
Ans: 5 minutes
Q: What is something you should do in an interview with a customer who
claims to have a food borne illness?
Exampromax - Stuvia US
Ans: Keep a record of the interview
Q: In a HACCP system, a "Hazard" refers to what?
Ans: Any biological, chemical or physcial property that can cause an
unacceptable risk
Q: GMPS
Ans: Good Manufacturing Practices
Q: GAPS
Ans: Good Agricultural Practices
Q: GRPS
Ans: Good Retail Practices
Q: What are good ways to increase security at a retail food establishment?
Ans: Report unusual or suspicious activity to your supervisor, allow only
approved employees into production areas
Q: SOPS
, 2 Exampromax - Stuvia US
Ans: Standard Operating Procedures
Q: All hot holding food must be kept above
Ans: 135 degrees
Q: Process-Specific Approach examples
Ans: Hot holding, frozen storage and utensil sanitation
Q: What regulatory agency has the most influence on food handling
practices for foods prepared in a retail food establishment?
Ans: Department of Agriculture or State and local health department
Q: When an inspector from your local regulatory agency finds a critical
Exampromax - Stuvia US
violation of code rules, what should you do?
Ans: Immediately begin to fix the problem
Q: The new food safety regulation, overseen by the FDA, that focuses on
preventing, eliminating, and controlling food safety risks is called the
Ans: Food Safety Modernization Act
Q: If a piece of equipment is sanitary it:
Ans: Has had disease-causing germs reduced to safe levels
Q: How does the FDA Food Code affect individual states and
jurisdictions?
Ans: It provides a model for new laws and rules in state, local, and tribal
jurisdictions
Q: What group of people are susceptible to food borne illness
Ans: The elderly, the very young and pregnant or lactating women
Q: 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
Food safety certification test Questions and
Answers 100% Correct Answers Already
Graded A+
Q: In order to disinfect water, what is the minimum amount of time that
you must boil your water?
Ans: 5 minutes
Q: What is something you should do in an interview with a customer who
claims to have a food borne illness?
Exampromax - Stuvia US
Ans: Keep a record of the interview
Q: In a HACCP system, a "Hazard" refers to what?
Ans: Any biological, chemical or physcial property that can cause an
unacceptable risk
Q: GMPS
Ans: Good Manufacturing Practices
Q: GAPS
Ans: Good Agricultural Practices
Q: GRPS
Ans: Good Retail Practices
Q: What are good ways to increase security at a retail food establishment?
Ans: Report unusual or suspicious activity to your supervisor, allow only
approved employees into production areas
Q: SOPS
, 2 Exampromax - Stuvia US
Ans: Standard Operating Procedures
Q: All hot holding food must be kept above
Ans: 135 degrees
Q: Process-Specific Approach examples
Ans: Hot holding, frozen storage and utensil sanitation
Q: What regulatory agency has the most influence on food handling
practices for foods prepared in a retail food establishment?
Ans: Department of Agriculture or State and local health department
Q: When an inspector from your local regulatory agency finds a critical
Exampromax - Stuvia US
violation of code rules, what should you do?
Ans: Immediately begin to fix the problem
Q: The new food safety regulation, overseen by the FDA, that focuses on
preventing, eliminating, and controlling food safety risks is called the
Ans: Food Safety Modernization Act
Q: If a piece of equipment is sanitary it:
Ans: Has had disease-causing germs reduced to safe levels
Q: How does the FDA Food Code affect individual states and
jurisdictions?
Ans: It provides a model for new laws and rules in state, local, and tribal
jurisdictions
Q: What group of people are susceptible to food borne illness
Ans: The elderly, the very young and pregnant or lactating women
Q: 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
