Ultimate Food Safety Training Exam Review Questions AND
Correct Answers
Action for employee diagnosed with Norovirus - ✔✔Exclude
them and notify the health department.
Butter held under time-as-control limit - ✔✔Must be
discarded immediately if it reaches the 6-hour limit without
refrigeration.
Cleaning vomit or fecal incident - ✔✔Cover with towels,
evacuate the area, and use bleach at 5000 ppm.
Contamination risk from storage - ✔✔Storing raw meat above
ready-to-eat vegetables is a potential contamination risk.
Cooling cooked meat temperature - ✔✔Cool from 135°F to
70°F in 2 hours and then to 41°F within a total of 6 hours.
Cooling procedure for leftover cooked meat - ✔✔Cooling must
occur in two stages: from 135°F to 70°F within 2 hours, and
from 70°F to 41°F within the next 4 hours.
, Correct hot holding temperature for food - ✔✔The correct
minimum hot holding temperature for cooked foods like soup
or pasta in a food service line is 135°F.
Cross-contact prevention - ✔✔To avoid cross-contact, staff
must switch gloves, use sanitized utensils, and avoid shared
containers when possible.
Diarrhea symptom protocol - ✔✔Diarrhea is a mandatory
exclusion symptom. The person cannot return to work until
they're symptom-free for 24+ hours or cleared by a doctor.
Food safety guidelines - ✔✔Guidelines that ensure food is
handled, prepared, and stored safely.
Food safety risk from supply chain - ✔✔Receiving
unmonitored deliveries (e.g., no temp checks, no source
verification) introduces risk from unsafe supply chains.
Food safety training exam - ✔✔Ultimate Food Safety Training
Exam.
Correct Answers
Action for employee diagnosed with Norovirus - ✔✔Exclude
them and notify the health department.
Butter held under time-as-control limit - ✔✔Must be
discarded immediately if it reaches the 6-hour limit without
refrigeration.
Cleaning vomit or fecal incident - ✔✔Cover with towels,
evacuate the area, and use bleach at 5000 ppm.
Contamination risk from storage - ✔✔Storing raw meat above
ready-to-eat vegetables is a potential contamination risk.
Cooling cooked meat temperature - ✔✔Cool from 135°F to
70°F in 2 hours and then to 41°F within a total of 6 hours.
Cooling procedure for leftover cooked meat - ✔✔Cooling must
occur in two stages: from 135°F to 70°F within 2 hours, and
from 70°F to 41°F within the next 4 hours.
, Correct hot holding temperature for food - ✔✔The correct
minimum hot holding temperature for cooked foods like soup
or pasta in a food service line is 135°F.
Cross-contact prevention - ✔✔To avoid cross-contact, staff
must switch gloves, use sanitized utensils, and avoid shared
containers when possible.
Diarrhea symptom protocol - ✔✔Diarrhea is a mandatory
exclusion symptom. The person cannot return to work until
they're symptom-free for 24+ hours or cleared by a doctor.
Food safety guidelines - ✔✔Guidelines that ensure food is
handled, prepared, and stored safely.
Food safety risk from supply chain - ✔✔Receiving
unmonitored deliveries (e.g., no temp checks, no source
verification) introduces risk from unsafe supply chains.
Food safety training exam - ✔✔Ultimate Food Safety Training
Exam.
