FOOD SAFETY CERTIFICATION TEST 2026-
2027 QUESTIONS AND CORRECT ANSWERS
GRADED A+
What regulatory agency has the most influence on food handling practices for
foods prepared in a retail food establishment?
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?
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
Food Safety Modernization Act
If a piece of equipment is sanitary it:
Has had disease-causing germs reduced to safe levels
How does the FDA Food Code affect individual states and jurisdictions?
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
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
4.6; .85
Some bacteria form spores to help them:
Survive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment
because
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:
41 degrees and 135 degrees
, The most effective way to control the growth of bacteria in a retail food
establishment is by controlling:
Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail
food establishment is
Improper holding temperatures of food
Which toxin is a histamine poisoning
Scombrotoxin
In order to disinfect water, what is the minimum amount of time that you must boil
your water?
5 minutes
What is something you should do in an interview with a customer who claims to
have a food borne illness?
Keep a record of the interview
In a HACCP system, a "Hazard" refers to what?
Any biological, chemical or physcial property that can cause an unacceptable risk
2027 QUESTIONS AND CORRECT ANSWERS
GRADED A+
What regulatory agency has the most influence on food handling practices for
foods prepared in a retail food establishment?
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?
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
Food Safety Modernization Act
If a piece of equipment is sanitary it:
Has had disease-causing germs reduced to safe levels
How does the FDA Food Code affect individual states and jurisdictions?
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
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
4.6; .85
Some bacteria form spores to help them:
Survive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment
because
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:
41 degrees and 135 degrees
, The most effective way to control the growth of bacteria in a retail food
establishment is by controlling:
Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail
food establishment is
Improper holding temperatures of food
Which toxin is a histamine poisoning
Scombrotoxin
In order to disinfect water, what is the minimum amount of time that you must boil
your water?
5 minutes
What is something you should do in an interview with a customer who claims to
have a food borne illness?
Keep a record of the interview
In a HACCP system, a "Hazard" refers to what?
Any biological, chemical or physcial property that can cause an unacceptable risk
