1|Page
CHESP 3 SANITATION EXAM QUESTIONS AND
ANSWERS 2025
Temperature - ....ANSWER ....✔✔ Hot hold food at
an internal temperature of 135F or higher
Hold cold foods at an internal temperature of -
....ANSWER ....✔✔ 41F or lower
Thermometer - ....ANSWER ....✔✔ Never use the
temperature gauge on holding unit to do it.
Time - ....ANSWER ....✔✔ Check food temperature at
least every 4 hours
Reheating Food - ....ANSWER ....✔✔ Never use hot-
holding equipment to reheat food.
Food covers and sneeze guards - ....ANSWER ....✔✔
Cover and protect food from contaminants
,2|Page
Cold food can be held without temperature control for
up to 6 hours if... - ....ANSWER ....✔✔ -It was held at
41ºF (5ºC) or lower before removing it from
refrigeration
-It does not exceed 70ºF (21ºC) during service (Throw
out food that exceeds this temperature)
-It has a label specifying: (Time it was removed from
refrigeration/ Time it must be thrown out)
-It is sold, served, or thrown out within six hours
ALWAYS check with your local health authority before -
....ANSWER ....✔✔ Using time as a method of control
Hot food can be held without temperature control for up
to 4 hours if... - ....ANSWER ....✔✔ -It was held at
135ºF (57ºC) or higher before removing it from
temperature control
-It has a label specifying when the item must be thrown
out
,3|Page
-It is sold, served, or thrown out within four hours
If you preset tableware - ....ANSWER ....✔✔ Prevent
it from being contaminated; for example, you can wrap
or cover the items
Table settings do not need to be wrapped or covered if
extra settings - ....ANSWER ....✔✔ -Are removed
when guests are seated
-Are cleaned and sanitized after guests have left
Serving utensils with long handles - ....ANSWER ....✔✔
-They can be stored in the food with the handle
extended above the rim
-They can be stored on a clean, sanitized food contact
surface
-Minimizes bare hand contact with food that is cooked
or ready to eat
Ice cream and mashed potatoes spoons and scoops can
be stored - ....ANSWER ....✔✔ Under running water
, 4|Page
Never re-serve... - ....ANSWER ....✔✔ -Food returned
by one customer to another customer
-Uncovered condiments
-Uneaten bread
-Plate garnishes
Unopened, prepackaged food in good condition can
be... - ....ANSWER ....✔✔ Re-served (Condiment
packets, Wrapped crackers or bread sticks)
Self serve areas must have... - ....ANSWER ....✔✔ -
Sneeze guards
-Food Labels
-Properly maintained food temperature
-Replenish on a timely basis
-Raw meat, fish, and poultry separated from cooked
ready-to-eat food
A label is not needed for bulk unpackaged food, such as
bakery products, if... - ....ANSWER ....✔✔ -The food is
manufactured or prepared on the premises
CHESP 3 SANITATION EXAM QUESTIONS AND
ANSWERS 2025
Temperature - ....ANSWER ....✔✔ Hot hold food at
an internal temperature of 135F or higher
Hold cold foods at an internal temperature of -
....ANSWER ....✔✔ 41F or lower
Thermometer - ....ANSWER ....✔✔ Never use the
temperature gauge on holding unit to do it.
Time - ....ANSWER ....✔✔ Check food temperature at
least every 4 hours
Reheating Food - ....ANSWER ....✔✔ Never use hot-
holding equipment to reheat food.
Food covers and sneeze guards - ....ANSWER ....✔✔
Cover and protect food from contaminants
,2|Page
Cold food can be held without temperature control for
up to 6 hours if... - ....ANSWER ....✔✔ -It was held at
41ºF (5ºC) or lower before removing it from
refrigeration
-It does not exceed 70ºF (21ºC) during service (Throw
out food that exceeds this temperature)
-It has a label specifying: (Time it was removed from
refrigeration/ Time it must be thrown out)
-It is sold, served, or thrown out within six hours
ALWAYS check with your local health authority before -
....ANSWER ....✔✔ Using time as a method of control
Hot food can be held without temperature control for up
to 4 hours if... - ....ANSWER ....✔✔ -It was held at
135ºF (57ºC) or higher before removing it from
temperature control
-It has a label specifying when the item must be thrown
out
,3|Page
-It is sold, served, or thrown out within four hours
If you preset tableware - ....ANSWER ....✔✔ Prevent
it from being contaminated; for example, you can wrap
or cover the items
Table settings do not need to be wrapped or covered if
extra settings - ....ANSWER ....✔✔ -Are removed
when guests are seated
-Are cleaned and sanitized after guests have left
Serving utensils with long handles - ....ANSWER ....✔✔
-They can be stored in the food with the handle
extended above the rim
-They can be stored on a clean, sanitized food contact
surface
-Minimizes bare hand contact with food that is cooked
or ready to eat
Ice cream and mashed potatoes spoons and scoops can
be stored - ....ANSWER ....✔✔ Under running water
, 4|Page
Never re-serve... - ....ANSWER ....✔✔ -Food returned
by one customer to another customer
-Uncovered condiments
-Uneaten bread
-Plate garnishes
Unopened, prepackaged food in good condition can
be... - ....ANSWER ....✔✔ Re-served (Condiment
packets, Wrapped crackers or bread sticks)
Self serve areas must have... - ....ANSWER ....✔✔ -
Sneeze guards
-Food Labels
-Properly maintained food temperature
-Replenish on a timely basis
-Raw meat, fish, and poultry separated from cooked
ready-to-eat food
A label is not needed for bulk unpackaged food, such as
bakery products, if... - ....ANSWER ....✔✔ -The food is
manufactured or prepared on the premises
