Food safety certification test questions and
answers 2025\2026 A+ Grade
In order to disinfect water, what is the minimum amount of time that you must boil your water?
- correct answer 5 minutes
What is something you should do in an interview with a customer who claims to have a food borne
illness?
- correct answer Keep a record of the interview
In a HACCP system, a "Hazard" refers to what?
- correct answer Any biological, chemical or physcial property that can cause an unacceptable risk
GMPS
- correct answer Good Manufacturing Practices
GAPS
- correct answer Good Agricultural Practices
GRPS
- correct answer Good Retail Practices
What are good ways to increase security at a retail food establishment?
- correct answer Report unusual or suspicious activity to your supervisor, allow only approved
employees into production areas
SOPS
- correct answer Standard Operating Procedures
All hot holding food must be kept above
- correct answer 135 degrees
, Process-Specific Approach examples
- correct 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?
- correct 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?
- correct 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
- correct answer Food Safety Modernization Act
If a piece of equipment is sanitary it:
- correct answer Has had disease-causing germs reduced to safe levels
How does the FDA Food Code affect individual states and jurisdictions?
- correct 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
- correct 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
- correct answer 4.6; .85
Some bacteria form spores to help them:
- correct answer Survive adverse environmental conditions
answers 2025\2026 A+ Grade
In order to disinfect water, what is the minimum amount of time that you must boil your water?
- correct answer 5 minutes
What is something you should do in an interview with a customer who claims to have a food borne
illness?
- correct answer Keep a record of the interview
In a HACCP system, a "Hazard" refers to what?
- correct answer Any biological, chemical or physcial property that can cause an unacceptable risk
GMPS
- correct answer Good Manufacturing Practices
GAPS
- correct answer Good Agricultural Practices
GRPS
- correct answer Good Retail Practices
What are good ways to increase security at a retail food establishment?
- correct answer Report unusual or suspicious activity to your supervisor, allow only approved
employees into production areas
SOPS
- correct answer Standard Operating Procedures
All hot holding food must be kept above
- correct answer 135 degrees
, Process-Specific Approach examples
- correct 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?
- correct 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?
- correct 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
- correct answer Food Safety Modernization Act
If a piece of equipment is sanitary it:
- correct answer Has had disease-causing germs reduced to safe levels
How does the FDA Food Code affect individual states and jurisdictions?
- correct 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
- correct 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
- correct answer 4.6; .85
Some bacteria form spores to help them:
- correct answer Survive adverse environmental conditions
