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Food Safety Certification Questions with
Detailed Verified Answers
Question: Which of the following demonstrates one of the essential
steps of active managerial control?
A. giving a food worker a raise
B. Hanging a poster that lists cooking temperatures
C. Training staff on the procedure for receiving shipments
D. Having a work party for your staff when you pass a regulatory
inspection
Ans✅ ✅: C. Training staff on the procedure for receiving shipments
Question: Which risk factor is common to all foos establishments?
A. Poor personal hygiene among food workers
B. Customer contamination in self-service areas
C. Pesticides from unwashed fruits and vegetables
D. Bacterial growth and toxin formation during cooling
Ans✅ ✅: A. Poor personal hygiene among food workers
Question: Which of the following is true about creating policies?
A. Policies should be created all at the same time
B. Policies must work perfectly the first time they are presented
C. Policies should be created by the manager and select workers.
D. Policies in small "Mom and Pop" establishments must be written, they
cannot be verbal.
Ans✅ ✅: C. Policies should be created by the manager and select workers
Question: Which of the following is an example of indirect monitoring?
A. Requiring food workers to record temperatures on a log
B. Observing as a food worker completes a Standard Operating Procedure
C. Asking a food worker to explain a safety principle they were recently
taught
d. Asking a shift manager if they are making sure a log is being filled out
correctly
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Ans✅ ✅: A. Requiring food workers to record temperatures on a log
Question: Which is an example of positive reinforcement?
A. Politely asking a food worker to correct a problem
B. Repeatedly explaining why a food safety policy is important
C. Recognizing exceptional performance in front of other food workers
D. Requiring a food worker to redo a task whenever it is not done
correctly
Ans✅ ✅: C. Recognizing exceptional performance in front of other food workers
Question: Which is the most effective way to train your staff?
A. Teach only difficult food safety principles
B. Let food workers figure out processes on their own and offer help only
if they ask
C. Give each employee one training session when they are hired that
covers everything.
D. Establish an ongoing training program to help workers stay up to date
with best practices
Ans✅ ✅: D. Establish an ongoing training program to help workers stay up to date
with best practices
Question: What is likely to result from implementing a HACCP plan in a
food service establishment?
A. Increase in product loss
B. Decrease in net revenue
C. Increase in product safety
D. Decrease in product quality
Ans✅ ✅: C. Increase in product safety
Question: Which of the following is most likely to lead to a violation in a
future inspection?
A. Implementing necessary changes immediately
B. Keeping careful records of your received shipments
C. Creating a good working relationship with your inspector
D. Not writing down the inspector's food safety suggestions
Ans✅ ✅: D. Not writing down the inspector's food safety suggestions
Food Safety Certification Questions with
Detailed Verified Answers
Question: Which of the following demonstrates one of the essential
steps of active managerial control?
A. giving a food worker a raise
B. Hanging a poster that lists cooking temperatures
C. Training staff on the procedure for receiving shipments
D. Having a work party for your staff when you pass a regulatory
inspection
Ans✅ ✅: C. Training staff on the procedure for receiving shipments
Question: Which risk factor is common to all foos establishments?
A. Poor personal hygiene among food workers
B. Customer contamination in self-service areas
C. Pesticides from unwashed fruits and vegetables
D. Bacterial growth and toxin formation during cooling
Ans✅ ✅: A. Poor personal hygiene among food workers
Question: Which of the following is true about creating policies?
A. Policies should be created all at the same time
B. Policies must work perfectly the first time they are presented
C. Policies should be created by the manager and select workers.
D. Policies in small "Mom and Pop" establishments must be written, they
cannot be verbal.
Ans✅ ✅: C. Policies should be created by the manager and select workers
Question: Which of the following is an example of indirect monitoring?
A. Requiring food workers to record temperatures on a log
B. Observing as a food worker completes a Standard Operating Procedure
C. Asking a food worker to explain a safety principle they were recently
taught
d. Asking a shift manager if they are making sure a log is being filled out
correctly
, Page | 2
Ans✅ ✅: A. Requiring food workers to record temperatures on a log
Question: Which is an example of positive reinforcement?
A. Politely asking a food worker to correct a problem
B. Repeatedly explaining why a food safety policy is important
C. Recognizing exceptional performance in front of other food workers
D. Requiring a food worker to redo a task whenever it is not done
correctly
Ans✅ ✅: C. Recognizing exceptional performance in front of other food workers
Question: Which is the most effective way to train your staff?
A. Teach only difficult food safety principles
B. Let food workers figure out processes on their own and offer help only
if they ask
C. Give each employee one training session when they are hired that
covers everything.
D. Establish an ongoing training program to help workers stay up to date
with best practices
Ans✅ ✅: D. Establish an ongoing training program to help workers stay up to date
with best practices
Question: What is likely to result from implementing a HACCP plan in a
food service establishment?
A. Increase in product loss
B. Decrease in net revenue
C. Increase in product safety
D. Decrease in product quality
Ans✅ ✅: C. Increase in product safety
Question: Which of the following is most likely to lead to a violation in a
future inspection?
A. Implementing necessary changes immediately
B. Keeping careful records of your received shipments
C. Creating a good working relationship with your inspector
D. Not writing down the inspector's food safety suggestions
Ans✅ ✅: D. Not writing down the inspector's food safety suggestions
