AMSA: Food safety certification test
Questions with Quality Answers 2026
Updated.
In order to disinfect water, what is the minimum amount of time that you must boil your water?
- Answer 5 minutes
What is something you should do in an interview with a customer who claims to have a food
borne illness? - Answer Keep a record of the interview
In a HACCP system, a "Hazard" refers to what? - Answer Any biological, chemical or physcial
property that can cause an unacceptable risk
GMPS - Answer Good Manufacturing Practices
GAPS - Answer Good Agricultural Practices
GRPS - Answer Good Retail Practices
What are good ways to increase security at a retail food establishment? - Answer Report
unusual or suspicious activity to your supervisor, allow only approved employees into
production areas
SOPS - Answer Standard Operating Procedures
All hot holding food must be kept above - Answer 135 degrees
Process-Specific Approach examples - 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? - 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? - 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 - Answer Food Safety Modernization Act
If a piece of equipment is sanitary it: - Answer Has had disease-causing germs reduced to
safe levels
How does the FDA Food Code affect individual states and jurisdictions? - 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 - 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 - Answer 4.6; .85
Some bacteria form spores to help them: - Answer Survive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment because - Answer
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: - Answer 41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is by
controlling: - Answer Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - Answer Improper holding temperatures of food
Which toxin is a histamine poisoning - Answer Scombrotoxin
Which group is not considered a potentialy hazardous food group - Answer Dried grains and
spices
Food worker should wash their hands after - Answer Taking out the trash, touching their
face, handling raw food
Questions with Quality Answers 2026
Updated.
In order to disinfect water, what is the minimum amount of time that you must boil your water?
- Answer 5 minutes
What is something you should do in an interview with a customer who claims to have a food
borne illness? - Answer Keep a record of the interview
In a HACCP system, a "Hazard" refers to what? - Answer Any biological, chemical or physcial
property that can cause an unacceptable risk
GMPS - Answer Good Manufacturing Practices
GAPS - Answer Good Agricultural Practices
GRPS - Answer Good Retail Practices
What are good ways to increase security at a retail food establishment? - Answer Report
unusual or suspicious activity to your supervisor, allow only approved employees into
production areas
SOPS - Answer Standard Operating Procedures
All hot holding food must be kept above - Answer 135 degrees
Process-Specific Approach examples - 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? - 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? - 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 - Answer Food Safety Modernization Act
If a piece of equipment is sanitary it: - Answer Has had disease-causing germs reduced to
safe levels
How does the FDA Food Code affect individual states and jurisdictions? - 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 - 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 - Answer 4.6; .85
Some bacteria form spores to help them: - Answer Survive adverse environmental conditions
Bacteria are a common cause of food borne disease in a food establishment because - Answer
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: - Answer 41 degrees and 135 degrees
The most effective way to control the growth of bacteria in a retail food establishment is by
controlling: - Answer Time and temperature
The number one contributing factor leading to bacterial foodborne illness in retail food
establishment is - Answer Improper holding temperatures of food
Which toxin is a histamine poisoning - Answer Scombrotoxin
Which group is not considered a potentialy hazardous food group - Answer Dried grains and
spices
Food worker should wash their hands after - Answer Taking out the trash, touching their
face, handling raw food
