Food safety certification test 100% Verified latest
update
In order to disinfect water, what is the minimum amount of time that you must boil your
water? - ANSWER-5 minutes
What is something you should do in an interview with a customer who claims to have a
food borne illness? - ANSWER-Keep a record of the interview
In a HACCP system, a "Hazard" refers to what? - ANSWER-Any biological, chemical or
physcial property that can cause an unacceptable risk
GMPS - ANSWER-Good Manufacturing Practices
GAPS - ANSWER-Good Agricultural Practices
GRPS - ANSWER-Good Retail Practices
What are good ways to increase security at a retail food establishment? - ANSWER-
Report unusual or suspicious activity to your supervisor, allow only approved employees
into production areas
SOPS - ANSWER-Standard Operating Procedures
All hot holding food must be kept above - ANSWER-135 degrees
Process-Specific Approach examples - ANSWER-Hot holding, frozen storage and
utensil sanitation
What regulatory agency has the most influence on food handling practices for foods
prepared in a retail food establishment? - ANSWER-Department of Agriculture or State
and local health department
When an inspector from your local regulatory agency finds a critical violation of code
rules, what should you do? - ANSWER-Immediately begin to fix the problem
The new food safety regulation, overseen by the FDA, that focuses on preventing,
eliminating, and controlling food safety risks is called the - ANSWER-Food Safety
Modernization Act
If a piece of equipment is sanitary it: - ANSWER-Has had disease-causing germs
reduced to safe levels
, How does the FDA Food Code affect individual states and jurisdictions? - ANSWER-It
provides a model for new laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness - ANSWER-The elderly, the
very young and pregnant or lactating women
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 - ANSWER-4.6; .85
Some bacteria form spores to help them: - ANSWER-Survive adverse environmental
conditions
Bacteria are a common cause of food borne disease in a food establishment because -
ANSWER-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: - ANSWER-41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is
by controlling: - ANSWER-Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - ANSWER-Improper holding temperatures of food
Which toxin is a histamine poisoning - ANSWER-Scombrotoxin
Which group is not considered a potentialy hazardous food group - ANSWER-Dried
grains and spices
Food worker should wash their hands after - ANSWER-Taking out the trash, touching
their face, handling raw food
Cross contamination is a term used to describe the transfer of a foodborne hazard from
one food to another: - ANSWER-By a food employees hands, from a cutting board, from
a knife blade
Food borne illness can be caused by: - ANSWER-Poor personal hygiene, cross-
contamination, temperature abuse
Good personal hygiene includes - ANSWER-Keeping hands and clothes clean and
sanitary
After proper cooking, all foods that are to be held cold must be: - ANSWER-Cooled
quickly and held at 41°F or below
update
In order to disinfect water, what is the minimum amount of time that you must boil your
water? - ANSWER-5 minutes
What is something you should do in an interview with a customer who claims to have a
food borne illness? - ANSWER-Keep a record of the interview
In a HACCP system, a "Hazard" refers to what? - ANSWER-Any biological, chemical or
physcial property that can cause an unacceptable risk
GMPS - ANSWER-Good Manufacturing Practices
GAPS - ANSWER-Good Agricultural Practices
GRPS - ANSWER-Good Retail Practices
What are good ways to increase security at a retail food establishment? - ANSWER-
Report unusual or suspicious activity to your supervisor, allow only approved employees
into production areas
SOPS - ANSWER-Standard Operating Procedures
All hot holding food must be kept above - ANSWER-135 degrees
Process-Specific Approach examples - ANSWER-Hot holding, frozen storage and
utensil sanitation
What regulatory agency has the most influence on food handling practices for foods
prepared in a retail food establishment? - ANSWER-Department of Agriculture or State
and local health department
When an inspector from your local regulatory agency finds a critical violation of code
rules, what should you do? - ANSWER-Immediately begin to fix the problem
The new food safety regulation, overseen by the FDA, that focuses on preventing,
eliminating, and controlling food safety risks is called the - ANSWER-Food Safety
Modernization Act
If a piece of equipment is sanitary it: - ANSWER-Has had disease-causing germs
reduced to safe levels
, How does the FDA Food Code affect individual states and jurisdictions? - ANSWER-It
provides a model for new laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness - ANSWER-The elderly, the
very young and pregnant or lactating women
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 - ANSWER-4.6; .85
Some bacteria form spores to help them: - ANSWER-Survive adverse environmental
conditions
Bacteria are a common cause of food borne disease in a food establishment because -
ANSWER-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: - ANSWER-41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is
by controlling: - ANSWER-Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - ANSWER-Improper holding temperatures of food
Which toxin is a histamine poisoning - ANSWER-Scombrotoxin
Which group is not considered a potentialy hazardous food group - ANSWER-Dried
grains and spices
Food worker should wash their hands after - ANSWER-Taking out the trash, touching
their face, handling raw food
Cross contamination is a term used to describe the transfer of a foodborne hazard from
one food to another: - ANSWER-By a food employees hands, from a cutting board, from
a knife blade
Food borne illness can be caused by: - ANSWER-Poor personal hygiene, cross-
contamination, temperature abuse
Good personal hygiene includes - ANSWER-Keeping hands and clothes clean and
sanitary
After proper cooking, all foods that are to be held cold must be: - ANSWER-Cooled
quickly and held at 41°F or below
