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FOOD SAFETY CERTIFICATION TEST
2025 BRAND NEW ACTUAL EXAM
WITH ANSWERS.
1. What are the negative affects of hard water - correct answer -
Detergents are less affective, it leaves lime scale deposits on
our equipment
2. Why should metal abrasive scouring pads never be used -
correct answer -They can leave physical hazards on food
contact surfaces
3. How often should you clean equipment and utensils used in
refrigerated area at 50°F to 55°F - correct answer -Every 10
hours
4. How often should you clean equipment and utensils in a
refrigerated area at 45°F to 50°F - correct answer -Every 16
hours
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5. How often should you clean equipment and utensils and
refrigerated area at 41°F to 45°F - correct answer -Every 20
hours
6. How often should you clean equipment and utensils in
refrigerated area in 41°F or less - correct answer -Every 24
hours
7. Thermometers maintained in contact with food should be
cleaned out at least once every - correct answer -24 hours
8. What temperature should be used when heat sanitizing -
correct answer -171°F
9. What temperature should be used when warewashing - correct
answer -160°F
10. Clean in place method of cleaning fix equipment is best
described as - correct answer -Circulating cleaning and
sanitizing solution through the machine
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11. Where can you never have carpeting according to the food
code - correct answer -Walk in refrigerators, food prep areas,
ware washing areas, restrooms
12. What temperature should handwashing sinks reach - correct
answer -At least 100°F
13. A self-closing faucet in a handwashing area must have water
flow for at least how many seconds without being reactivated -
correct answer -15 seconds
14. Vertical air space that separates potable and non-potable
systems is known as what - correct answer -Air gap
15. Where is the best location to play snap traps or glue boards -
correct answer -On the floor next to the wall
FOOD SAFETY CERTIFICATION TEST
2025 BRAND NEW ACTUAL EXAM
WITH ANSWERS.
1. What are the negative affects of hard water - correct answer -
Detergents are less affective, it leaves lime scale deposits on
our equipment
2. Why should metal abrasive scouring pads never be used -
correct answer -They can leave physical hazards on food
contact surfaces
3. How often should you clean equipment and utensils used in
refrigerated area at 50°F to 55°F - correct answer -Every 10
hours
4. How often should you clean equipment and utensils in a
refrigerated area at 45°F to 50°F - correct answer -Every 16
hours
, Page | 2
5. How often should you clean equipment and utensils and
refrigerated area at 41°F to 45°F - correct answer -Every 20
hours
6. How often should you clean equipment and utensils in
refrigerated area in 41°F or less - correct answer -Every 24
hours
7. Thermometers maintained in contact with food should be
cleaned out at least once every - correct answer -24 hours
8. What temperature should be used when heat sanitizing -
correct answer -171°F
9. What temperature should be used when warewashing - correct
answer -160°F
10. Clean in place method of cleaning fix equipment is best
described as - correct answer -Circulating cleaning and
sanitizing solution through the machine
, Page | 3
11. Where can you never have carpeting according to the food
code - correct answer -Walk in refrigerators, food prep areas,
ware washing areas, restrooms
12. What temperature should handwashing sinks reach - correct
answer -At least 100°F
13. A self-closing faucet in a handwashing area must have water
flow for at least how many seconds without being reactivated -
correct answer -15 seconds
14. Vertical air space that separates potable and non-potable
systems is known as what - correct answer -Air gap
15. Where is the best location to play snap traps or glue boards -
correct answer -On the floor next to the wall
