Food Sanitation Certification – Study Guide and Exam Preparation
41-135 degrees - correct answer ✔✔temperature danger zone
100 degrees F - correct answer ✔✔temperature for handwashing
20 seconds - correct answer ✔✔total time for handwashing process
10-15 seconds - correct answer ✔✔time needed for scrubbing hands and arms
sore throat and feer - correct answer ✔✔restrict (non food handling duties); exclude if high risk
population
vomiting/diarrhea/jaundice - correct answer ✔✔exclude food handler
norovirus, shigella, ecoli, salmonella typhi, hepatitis A, nontyphoidal salmonella - correct
answer ✔✔exclude food handler
cross contamination - correct answer ✔✔transfer of pathogens from one surface or food to
another
cross contact - correct answer ✔✔transfer or touching of food containing an allergen to food
served to a customer
storage order in refrigerator (top-bottom) - correct answer ✔✔top: ready to eat; 2: seafood,
fish; 3: whole meats and fish; 4: ground meats and fish; bottom: whole and ground poultry
41-135 degrees - correct answer ✔✔temperature danger zone
100 degrees F - correct answer ✔✔temperature for handwashing
20 seconds - correct answer ✔✔total time for handwashing process
10-15 seconds - correct answer ✔✔time needed for scrubbing hands and arms
sore throat and feer - correct answer ✔✔restrict (non food handling duties); exclude if high risk
population
vomiting/diarrhea/jaundice - correct answer ✔✔exclude food handler
norovirus, shigella, ecoli, salmonella typhi, hepatitis A, nontyphoidal salmonella - correct
answer ✔✔exclude food handler
cross contamination - correct answer ✔✔transfer of pathogens from one surface or food to
another
cross contact - correct answer ✔✔transfer or touching of food containing an allergen to food
served to a customer
storage order in refrigerator (top-bottom) - correct answer ✔✔top: ready to eat; 2: seafood,
fish; 3: whole meats and fish; 4: ground meats and fish; bottom: whole and ground poultry
