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