Food Safety Certification Test Questions
Answered Correctly
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 physical 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
Answered Correctly
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 physical 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
