HAWAII STATE DEPARTMENT OF HEALTH – FOOD SAFETY
CERTIFICATION EXAM QUESTIONS AND ANSWERS
3 - Compartment Sink: Water Temperature: 110 F
3. Compartment Sink: Sanitation. Concentrations - Answer Chlorine: 50–200
ppm
Quaternary ammonium: 200 ppm.
Iodine: 12.5-25 ppm.
Why should I sanitize utensils or equipment that I will be utilizing for cooking?
- ANSWER There is no guarantee that the heat used in cooking will heat all of
the utensils or equipment to a temperature sufficient to kill hazardous germs.
Additionally, the utensils or equipment may not be utilized for cooking. Instead
of using heat, the utensils or equipment can be used to mix without it.
What are some popular types of sanitisers to use? - ANSWER Ingredients
include hot water, chlorine, iodine, and quaternary ammonium compound
(QUATS).
What are the benefits of hot water sanitiser? - ANSWER Mainly used in
mechanical dishwasher; clean in place; easy to measure the temperature with
built-in thermometer.
What are the benefits of chlorine sanitiser? - ANSWER Relatively affordable;
destroys most bacteria; does not form film; easy to assess with test strips.
What are the benefits of iodine sanitizer? - ANSWER Stable, long shelf life,
non-corrosive, destroys most organisms, including yeasts and molds. Color
indicates strength.
What are the benefits of QUATS sanitizer? - ANSWER Non-corrosive; less
impacted by organic matter; can be used as a foam for visual control; effective
odor control; effective against Listeria monocytogenes, a resistant kind of
bacteria that can grow at lower temperatures.
, What are the disadvantages of using hot water to sanitize? - ANSWER May
cause burns; may require a large hot water heater and booster.
What are the disadvantages of using chlorine sanitizer? - ANSWER Corrodes
metal and weakens rubber; breaks down quickly (must add additional chlorine
frequently); irritating to skin, eyes, and nose; effective only for water below pH
10; may leave water marks.
What are the disadvantages of using iodine sanitizer? - ANSWER Expensive;
may discolor plastics and porous materials; does not function over 120 degrees
F.
What are the disadvantages of using QUATS sanitizer? - ANSWER Most
detergents inactivate it, and it may be useless against some germs. May be
inefficient in hard water (high mineral content); relatively pricey.
Why do I have to use test strips to determine the concentration of the sanitizer?
- ANSWER The amount of sanitizer applied to the water (concentration) is
crucial. Too little sanitizer will be ineffective and may result in food poisoning.
Too much sanitizer can cause taste/odor issues, toxicity, and waste of money.
Test strips must be used to determine the concentration's strength because
detergents, organic material, and rinse water weaken it. The color or smell
cannot determine the concentration's strength.
PHF - Answer: Potentially dangerous foods.
TCS - Answer Temperature is managed for safety.
Rapidly cooling to what internal temperature, PHF/TCS? - Answer 41F or lower
PHF/TCS must be chilled from ___________ within _________ hours, then
continued cooling from ___________ till ______ hours. - ANSWER: 135F to
70F takes 2 hours, but 70F to 41F requires 4 hours.
At what temperature do bacteria that cause food-borne diseases grow? - Answer
41F to 135F.
CERTIFICATION EXAM QUESTIONS AND ANSWERS
3 - Compartment Sink: Water Temperature: 110 F
3. Compartment Sink: Sanitation. Concentrations - Answer Chlorine: 50–200
ppm
Quaternary ammonium: 200 ppm.
Iodine: 12.5-25 ppm.
Why should I sanitize utensils or equipment that I will be utilizing for cooking?
- ANSWER There is no guarantee that the heat used in cooking will heat all of
the utensils or equipment to a temperature sufficient to kill hazardous germs.
Additionally, the utensils or equipment may not be utilized for cooking. Instead
of using heat, the utensils or equipment can be used to mix without it.
What are some popular types of sanitisers to use? - ANSWER Ingredients
include hot water, chlorine, iodine, and quaternary ammonium compound
(QUATS).
What are the benefits of hot water sanitiser? - ANSWER Mainly used in
mechanical dishwasher; clean in place; easy to measure the temperature with
built-in thermometer.
What are the benefits of chlorine sanitiser? - ANSWER Relatively affordable;
destroys most bacteria; does not form film; easy to assess with test strips.
What are the benefits of iodine sanitizer? - ANSWER Stable, long shelf life,
non-corrosive, destroys most organisms, including yeasts and molds. Color
indicates strength.
What are the benefits of QUATS sanitizer? - ANSWER Non-corrosive; less
impacted by organic matter; can be used as a foam for visual control; effective
odor control; effective against Listeria monocytogenes, a resistant kind of
bacteria that can grow at lower temperatures.
, What are the disadvantages of using hot water to sanitize? - ANSWER May
cause burns; may require a large hot water heater and booster.
What are the disadvantages of using chlorine sanitizer? - ANSWER Corrodes
metal and weakens rubber; breaks down quickly (must add additional chlorine
frequently); irritating to skin, eyes, and nose; effective only for water below pH
10; may leave water marks.
What are the disadvantages of using iodine sanitizer? - ANSWER Expensive;
may discolor plastics and porous materials; does not function over 120 degrees
F.
What are the disadvantages of using QUATS sanitizer? - ANSWER Most
detergents inactivate it, and it may be useless against some germs. May be
inefficient in hard water (high mineral content); relatively pricey.
Why do I have to use test strips to determine the concentration of the sanitizer?
- ANSWER The amount of sanitizer applied to the water (concentration) is
crucial. Too little sanitizer will be ineffective and may result in food poisoning.
Too much sanitizer can cause taste/odor issues, toxicity, and waste of money.
Test strips must be used to determine the concentration's strength because
detergents, organic material, and rinse water weaken it. The color or smell
cannot determine the concentration's strength.
PHF - Answer: Potentially dangerous foods.
TCS - Answer Temperature is managed for safety.
Rapidly cooling to what internal temperature, PHF/TCS? - Answer 41F or lower
PHF/TCS must be chilled from ___________ within _________ hours, then
continued cooling from ___________ till ______ hours. - ANSWER: 135F to
70F takes 2 hours, but 70F to 41F requires 4 hours.
At what temperature do bacteria that cause food-borne diseases grow? - Answer
41F to 135F.
