Food safety certification test Questions With Complete
Solutions
A good way to prevent cross-contamination of foods is to:
Correct Answers Keep raw and cooked food separate, properly
clean and sanitize food contact surfaces, and properly wash
hands
A risk as used in connection with the HACCP system is Correct
Answers An estimate of the likely occurrence of Hazzard
A self-closing faucet in a handwashing area must have water
flow for at least how many seconds without being reactivated
Correct Answers 15 seconds
After proper cooking, all foods that are to be held cold must be:
Correct Answers Cooled quickly and held at 41°F or below
After proper cooking, all foods that are to be held hot must be
held at: Correct Answers 135°F or above
After washing your hands what else can you do to prevent
contamination Correct Answers Wear single use gloves
All hot holding food must be kept above Correct Answers 135
degrees
All potentially hazardous food that have been cooked and cooled
need to be reheated to an internal temperature of ___ within two
hours to be considered safe Correct Answers 165°F
,An acceptable method for measuring the temperature of
packaged food products is by Correct Answers Inserting the
sensing probe between two packages of food until recorded
temperature stabilizes
Back siphonage is likely to occur if Correct Answers The
pressure in the potable water system drops below that of a non-
potable or contaminated water source
Bacteria are a common cause of food borne disease in a food
establishment because Correct Answers The can grow very
rapidly, they're found naturally in many foods, and they can be
easily transferred from one source to another
Bacteria grow the best within a narrow temperature range called
the Temperature Danger Zone. The TDZ is between: Correct
Answers 41 degrees and 135 degrees
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 Correct Answers 4.6; .85
Boiling point method of calibrating a thermometer Correct
Answers Immerse 2 inches of the stem of the thermometer into
boiling water and adjust the needle to 212°F
Clean in place method of cleaning fix equipment is best
described as Correct Answers Circulating cleaning and
sanitizing solution through the machine
, Clostridium botulinum produces what? Correct Answers A
neurotoxin that is one of the most deadly known biological
toxins
Cooking TCS foods: time and temperature for a roast rare
Correct Answers 130°F for 112 minutes or 140°F for 12
minutes
Cooking TCS foods: time and temperature for ground meat
Correct Answers 155°F for 15 seconds
Cooking TCS foods: time and temperature for meat/pork/fish
Correct Answers 145°F for 15 minutes
Cooking TCS foods: time and temperature for medium roast,
pork roast, ham Correct Answers 145°F for four minutes
Cooking TCS foods: time and temperature for poultry Correct
Answers 165°F for 15 seconds
Counter top equipment such as deli slicers must be: Correct
Answers Sealed to the counter or elevated 4 inches
Coving is Correct Answers A curved sealed edge between the
floor and the wall that eliminates sharp corners to make cleaning
easier
Cross contamination is a term used to describe the transfer of a
foodborne hazard from one food to another: Correct Answers
By a food employees hands, from a cutting board, from a knife
blade
Solutions
A good way to prevent cross-contamination of foods is to:
Correct Answers Keep raw and cooked food separate, properly
clean and sanitize food contact surfaces, and properly wash
hands
A risk as used in connection with the HACCP system is Correct
Answers An estimate of the likely occurrence of Hazzard
A self-closing faucet in a handwashing area must have water
flow for at least how many seconds without being reactivated
Correct Answers 15 seconds
After proper cooking, all foods that are to be held cold must be:
Correct Answers Cooled quickly and held at 41°F or below
After proper cooking, all foods that are to be held hot must be
held at: Correct Answers 135°F or above
After washing your hands what else can you do to prevent
contamination Correct Answers Wear single use gloves
All hot holding food must be kept above Correct Answers 135
degrees
All potentially hazardous food that have been cooked and cooled
need to be reheated to an internal temperature of ___ within two
hours to be considered safe Correct Answers 165°F
,An acceptable method for measuring the temperature of
packaged food products is by Correct Answers Inserting the
sensing probe between two packages of food until recorded
temperature stabilizes
Back siphonage is likely to occur if Correct Answers The
pressure in the potable water system drops below that of a non-
potable or contaminated water source
Bacteria are a common cause of food borne disease in a food
establishment because Correct Answers The can grow very
rapidly, they're found naturally in many foods, and they can be
easily transferred from one source to another
Bacteria grow the best within a narrow temperature range called
the Temperature Danger Zone. The TDZ is between: Correct
Answers 41 degrees and 135 degrees
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 Correct Answers 4.6; .85
Boiling point method of calibrating a thermometer Correct
Answers Immerse 2 inches of the stem of the thermometer into
boiling water and adjust the needle to 212°F
Clean in place method of cleaning fix equipment is best
described as Correct Answers Circulating cleaning and
sanitizing solution through the machine
, Clostridium botulinum produces what? Correct Answers A
neurotoxin that is one of the most deadly known biological
toxins
Cooking TCS foods: time and temperature for a roast rare
Correct Answers 130°F for 112 minutes or 140°F for 12
minutes
Cooking TCS foods: time and temperature for ground meat
Correct Answers 155°F for 15 seconds
Cooking TCS foods: time and temperature for meat/pork/fish
Correct Answers 145°F for 15 minutes
Cooking TCS foods: time and temperature for medium roast,
pork roast, ham Correct Answers 145°F for four minutes
Cooking TCS foods: time and temperature for poultry Correct
Answers 165°F for 15 seconds
Counter top equipment such as deli slicers must be: Correct
Answers Sealed to the counter or elevated 4 inches
Coving is Correct Answers A curved sealed edge between the
floor and the wall that eliminates sharp corners to make cleaning
easier
Cross contamination is a term used to describe the transfer of a
foodborne hazard from one food to another: Correct Answers
By a food employees hands, from a cutting board, from a knife
blade
