Always Food Safe Course FINAL EXAM STUDY GUIDE 2026/2027 COMPLETE QUESTIONS WITH CORRECT DETAILED ANSWERS || 100% GUARANTEED PASS BRAND NEW VERSION

Always Food Safe Course FINAL EXAM STUDY GUIDE 2026/2027 COMPLETE QUESTIONS WITH CORRECT DETAILED ANSWERS || 100% GUARANTEED PASS BRAND NEW VERSION 1. Skills and Qualities of a Great Manager - ANSWER - A good practical knowledge of food safety - Understanding the the role management has in food safety -Good communication skills -Good management skills -Ability to consistently maintain good operational standards - Ability to train, re-train, and monitor staff -Accept and handle responsibility -Confidence to speak out and take action when safety is compromised 2. Incorrectly mixing a sanitizer could lead to? - ANSWER Chemical contamination or ineffectiveness 3. Water hardness and pH can affect what in a sanitizer - ANSWER Concentration levels 4. The golden rule is that you should clean and sanitize any surfaces that touch..? - ANSWER Food 5. When cleaning a refrigerator and freezer, what should you do with the food inside? - ANSWER Transfer it to a different refrigerator/Freezer unit 6. What percent of dishcloths contain pathogenic bacteria? - ANSWER 95%7. Will washing a cloth at normal hand washing temperatures kill pathogenic bacteria? - ANSWER no 8. Why is personal hygiene so important? - ANSWER -Helps you comply with your legal requirements and improves DOHI confidence - Increases your odds of passing a DOH inspection - Reduces the hazards associated with cross contamination and bacterial multiplication 9. Biological Food Borne Illness - ANSWER Pathogenic Bacterias, Toxins, Parasytes, and fungi 10.Chemical Food Borne Illness - ANSWER Illness caused by incorrecet use of chemicals such as detergents and sanitizers 11.Physical Food Borne Illness - ANSWER Objects that fall into food such as dirt, glass shards, and bandages 12.Four Reasons why foods become unsafe - ANSWER Staff, Cross contamination, Time and Temperature Abuse, and Cleaning & Sanitization 13.TCS Food - ANSWER food requiring time and temperature control for safety. high in moisture 14.TCS Food Examples - ANSWER -milk & dairy products -shell eggs (except those treated to eliminate Salmonella) -Meat: beef, pork,poultry & lamb -fish, shellfish & crustaceans -baked potatoes, heat-treated plant food like: cooked rice, beans & vegetables -Tofu or other soy protein, sprouts & sprouts seeds -Synthetic ingredients such as, textured soy protein in meat alternatives -sliced melon, cut tomatoes, cut leafy greans -untrated garlic-&-oil mixtures 15.FDA - ANSWER Food and Drug Administration. The agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public.16.USDA - ANSWER United States Department of Agriculture 17.CDC - ANSWER Centers for Disease Control and Prevention 18.PHS - ANSWER Promotes and administers programs for public health 19.DOHI - ANSWER Department of Health Inspectors 20.Due Dilligence Defense - ANSWER Proving to court that you have done the necessary steps in order for you to prove that your business is operating safely (usually through documented evidence) 21.During a catering event, a tray of shrimp cocktail has been sitting at 50°F (10°C) for two hours. What should the food handler do? - ANSWER Return it to refrigeration until it reaches 41°F (5°C). 22.If a Department of Health Inspector (DOHI) identifies a major violation during an inspection, they have the authority to: - ANSWER Assign letter grades to the facility 23.When is it required to include a consumer advisory on a menu for items that contain TCS foods? - ANSWER When the food is served raw or undercooked 24.During the cooling process, food must move rapidly through which temperature range within 2 hours to minimize the growth of harmful pathogens? - ANSWER 135°F to 70°F (57°C to 21°C) 25.During a busy lunch rush, you notice the soup in the hot holding unit has dropped to 120°F (49°C). What should you do? - ANSWER Reheat the soup to 165°F (74°C) and return it to the hot holding unit 26.Which of the following is true about Hepatitis A in food safety? - ANSWER It is a viral infection that targets the liver and spreads through contaminated water and food 27.Which type of jewelry is acceptable for a food handler to wear while preparing food? - ANSWER A plain band ring28.Trays of spaghetti were taken out of hot holding at 135°F (57°C) at 3 p.m. and labeled with a discard time of 7 p.m. The spaghetti was served to guests and discarded at 7 p.m. What mistake was made? - ANSWER No mistake was made. 29.Which of the following groups is considered particularly vulnerable to foodborne illnesses? - ANSWER Preschool-age children 30.What is the minimum temperature and time which leftover food should be reheated to ensure it is safe to eat? - ANSWER 165°F for 15 seconds 31.How long can cold food be held without temperature control, so long as it does not exceed 70°F? - ANSWER 6 hours 32.Which of the following best describes a key characteristic of a virus in relation to food safety? - ANSWER Viruses require a living host to grow and reproduce. 33.Which of the following are the four main types of pathogens responsible for foodborne illnesses? Food - ANSWER Bacteria, viruses, parasites, and fungi 34.What is the minimum safe temperature for holding hot, ready-to-eat foods to prevent bacterial growth? Food - ANSWER 135°F (57°C) 35.In the context of food safety and the FATTOM acronym, which factor can be most effectively controlled during food storage to prevent the growth of harmful microorganisms? - ANSWER Time 36.What is the required minimum internal temperature for cooking lobster safely? - ANSWER 145°F (63°C) for 15 seconds 37.What is the most effective way to prevent pests from gaining access to food premises? - ANSWER Denial of Access by pest-proofing the building