Statel Foodl Safetyl Examl Prepl (Latestl
2025/l 2026l Update)l |l Questionsl &l
Answers|l Gradel A|l 100%l Correctl
(Verifiedl Solutions)
Q:l Ifl al piecel ofl equipmentl isl sanitaryl it:
Answer:
Hasl hadl disease-causingl germsl reducedl tol safel levels
Q:l Howl doesl thel FDAl Foodl Codel affectl individuall statesl andl jurisdictions?
Answer:
Itl providesl al modell forl newl lawsl andl rulesl inl state,l local,l andl triball jurisdictions
Q:l Whatl groupl ofl peoplel arel susceptiblel tol foodl bornel illness
Answer:
Thel elderly,l thel veryl youngl andl pregnantl orl lactatingl women
Q:l Bacterial thatl causel foodl bornel illnessl willl usuallyl onlyl growl onl foodsl thatl havel
al pHl atl ___l orl abovel andl al waterl activityl (Aw)l atl ___l orl above
Answer:
4.6;l .85
Q:l Somel bacterial forml sporesl tol helpl them:
Answer:
Survivel adversel environmentall conditions
,Q:l Bacterial arel al commonl causel ofl foodl bornel diseasel inl al foodl establishmentl
because
Answer:
Thel canl growl veryl rapidly,l they'rel foundl naturallyl inl manyl foods,l andl theyl canl bel
easilyl transferredl froml onel sourcel tol another
Q:l Bacterial growl thel bestl withinl al narrowl temperaturel rangel calledl thel Temperaturel
Dangerl Zone.l Thel TDZl isl between:
Answer:
41l degreesl andl 135l degrees
Q:l Thel mostl effectivel wayl tol controll thel growthl ofl bacterial inl al retaill foodl
establishmentl isl byl controlling:
Answer:
Timel andl temperature
Q:l Thel numberl onel contributingl factorl leadingl tol bacteriall foodbornel illnessl inl retaill
foodl establishmentl is
Answer:
Improperl holdingl temperaturesl ofl food
Q:l Whichl toxinl isl al histaminel poisoning
Answer:
Scombrotoxin
Q:l Whichl groupl isl notl consideredl al potentialyl hazardousl foodl group
Answer:
Driedl grainsl andl spices
, Q:l Foodl workerl shouldl washl theirl handsl after
Answer:
Takingl outl thel trash,l touchingl theirl face,l handlingl rawl food
Q:l Crossl contaminationl isl al terml usedl tol describel thel transferl ofl al foodbornel hazardl
froml onel foodl tol another:
Answer:
Byl al foodl employeesl hands,l froml al cuttingl board,l froml al knifel blade
Q:l Foodl bornel illnessl canl bel causedl by:
Answer:
Poorl personall hygiene,l cross-contamination,l temperaturel abuse
Q:l Goodl personall hygienel includes
Answer:
Keepingl handsl andl clothesl cleanl andl sanitary
Q:l Afterl properl cooking,l alll foodsl thatl arel tol bel heldl coldl mustl be:
Answer:
Cooledl quicklyl andl heldl atl 41°Fl orl below
Q:l Afterl properl cooking,l alll foodsl thatl arel tol bel heldl hotl mustl bel heldl at:
Answer:
135°Fl orl above
Q:l Al goodl wayl tol preventl cross-contaminationl ofl foodsl isl to:
2025/l 2026l Update)l |l Questionsl &l
Answers|l Gradel A|l 100%l Correctl
(Verifiedl Solutions)
Q:l Ifl al piecel ofl equipmentl isl sanitaryl it:
Answer:
Hasl hadl disease-causingl germsl reducedl tol safel levels
Q:l Howl doesl thel FDAl Foodl Codel affectl individuall statesl andl jurisdictions?
Answer:
Itl providesl al modell forl newl lawsl andl rulesl inl state,l local,l andl triball jurisdictions
Q:l Whatl groupl ofl peoplel arel susceptiblel tol foodl bornel illness
Answer:
Thel elderly,l thel veryl youngl andl pregnantl orl lactatingl women
Q:l Bacterial thatl causel foodl bornel illnessl willl usuallyl onlyl growl onl foodsl thatl havel
al pHl atl ___l orl abovel andl al waterl activityl (Aw)l atl ___l orl above
Answer:
4.6;l .85
Q:l Somel bacterial forml sporesl tol helpl them:
Answer:
Survivel adversel environmentall conditions
,Q:l Bacterial arel al commonl causel ofl foodl bornel diseasel inl al foodl establishmentl
because
Answer:
Thel canl growl veryl rapidly,l they'rel foundl naturallyl inl manyl foods,l andl theyl canl bel
easilyl transferredl froml onel sourcel tol another
Q:l Bacterial growl thel bestl withinl al narrowl temperaturel rangel calledl thel Temperaturel
Dangerl Zone.l Thel TDZl isl between:
Answer:
41l degreesl andl 135l degrees
Q:l Thel mostl effectivel wayl tol controll thel growthl ofl bacterial inl al retaill foodl
establishmentl isl byl controlling:
Answer:
Timel andl temperature
Q:l Thel numberl onel contributingl factorl leadingl tol bacteriall foodbornel illnessl inl retaill
foodl establishmentl is
Answer:
Improperl holdingl temperaturesl ofl food
Q:l Whichl toxinl isl al histaminel poisoning
Answer:
Scombrotoxin
Q:l Whichl groupl isl notl consideredl al potentialyl hazardousl foodl group
Answer:
Driedl grainsl andl spices
, Q:l Foodl workerl shouldl washl theirl handsl after
Answer:
Takingl outl thel trash,l touchingl theirl face,l handlingl rawl food
Q:l Crossl contaminationl isl al terml usedl tol describel thel transferl ofl al foodbornel hazardl
froml onel foodl tol another:
Answer:
Byl al foodl employeesl hands,l froml al cuttingl board,l froml al knifel blade
Q:l Foodl bornel illnessl canl bel causedl by:
Answer:
Poorl personall hygiene,l cross-contamination,l temperaturel abuse
Q:l Goodl personall hygienel includes
Answer:
Keepingl handsl andl clothesl cleanl andl sanitary
Q:l Afterl properl cooking,l alll foodsl thatl arel tol bel heldl coldl mustl be:
Answer:
Cooledl quicklyl andl heldl atl 41°Fl orl below
Q:l Afterl properl cooking,l alll foodsl thatl arel tol bel heldl hotl mustl bel heldl at:
Answer:
135°Fl orl above
Q:l Al goodl wayl tol preventl cross-contaminationl ofl foodsl isl to:
