Food safety certification test
Questions with Verified Answers
In order to disinfect water, what is the minimum amount of time that you must boil your
water? - ANSWERS5 minutes
What is something you should do in an interview with a customer who claims to have a
food borne illness? - ANSWERSKeep a record of the interview
In a HACCP system, a "Hazard" refers to what? - ANSWERSAny biological, chemical or
physcial property that can cause an unacceptable risk
GMPS - ANSWERSGood Manufacturing Practices
GAPS - ANSWERSGood Agricultural Practices
GRPS - ANSWERSGood Retail Practices
What are good ways to increase security at a retail food establishment? -
ANSWERSReport unusual or suspicious activity to your supervisor, allow only approved
employees into production areas
SOPS - ANSWERSStandard Operating Procedures
All hot holding food must be kept above - ANSWERS135 degrees
Process-Specific Approach examples - ANSWERSHot 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? - ANSWERSDepartment 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? - ANSWERSImmediately 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 - ANSWERSFood Safety
Modernization Act
If a piece of equipment is sanitary it: - ANSWERSHas had disease-causing germs
reduced to safe levels
, How does the FDA Food Code affect individual states and jurisdictions? - ANSWERSIt
provides a model for new laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness - ANSWERSThe 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 - ANSWERS4.6; .85
Some bacteria form spores to help them: - ANSWERSSurvive adverse environmental
conditions
Bacteria are a common cause of food borne disease in a food establishment because -
ANSWERSThe 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: - ANSWERS41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is
by controlling: - ANSWERSTime and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - ANSWERSImproper holding temperatures of food
Which toxin is a histamine poisoning - ANSWERSScombrotoxin
Which group is not considered a potentialy hazardous food group - ANSWERSDried
grains and spices
Food worker should wash their hands after - ANSWERSTaking 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: - ANSWERSBy a food employees hands, from a cutting board,
from a knife blade
Food borne illness can be caused by: - ANSWERSPoor personal hygiene, cross-
contamination, temperature abuse
Good personal hygiene includes - ANSWERSKeeping hands and clothes clean and
sanitary
After proper cooking, all foods that are to be held cold must be: - ANSWERSCooled
quickly and held at 41°F or below
Questions with Verified Answers
In order to disinfect water, what is the minimum amount of time that you must boil your
water? - ANSWERS5 minutes
What is something you should do in an interview with a customer who claims to have a
food borne illness? - ANSWERSKeep a record of the interview
In a HACCP system, a "Hazard" refers to what? - ANSWERSAny biological, chemical or
physcial property that can cause an unacceptable risk
GMPS - ANSWERSGood Manufacturing Practices
GAPS - ANSWERSGood Agricultural Practices
GRPS - ANSWERSGood Retail Practices
What are good ways to increase security at a retail food establishment? -
ANSWERSReport unusual or suspicious activity to your supervisor, allow only approved
employees into production areas
SOPS - ANSWERSStandard Operating Procedures
All hot holding food must be kept above - ANSWERS135 degrees
Process-Specific Approach examples - ANSWERSHot 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? - ANSWERSDepartment 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? - ANSWERSImmediately 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 - ANSWERSFood Safety
Modernization Act
If a piece of equipment is sanitary it: - ANSWERSHas had disease-causing germs
reduced to safe levels
, How does the FDA Food Code affect individual states and jurisdictions? - ANSWERSIt
provides a model for new laws and rules in state, local, and tribal jurisdictions
What group of people are susceptible to food borne illness - ANSWERSThe 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 - ANSWERS4.6; .85
Some bacteria form spores to help them: - ANSWERSSurvive adverse environmental
conditions
Bacteria are a common cause of food borne disease in a food establishment because -
ANSWERSThe 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: - ANSWERS41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is
by controlling: - ANSWERSTime and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - ANSWERSImproper holding temperatures of food
Which toxin is a histamine poisoning - ANSWERSScombrotoxin
Which group is not considered a potentialy hazardous food group - ANSWERSDried
grains and spices
Food worker should wash their hands after - ANSWERSTaking 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: - ANSWERSBy a food employees hands, from a cutting board,
from a knife blade
Food borne illness can be caused by: - ANSWERSPoor personal hygiene, cross-
contamination, temperature abuse
Good personal hygiene includes - ANSWERSKeeping hands and clothes clean and
sanitary
After proper cooking, all foods that are to be held cold must be: - ANSWERSCooled
quickly and held at 41°F or below
