Food Safety PA Study Questions with Correct
Answers 100% Verified 2024/2025
How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Correct Answer 90 says from sale of fish
What is the minimum water temperature required at a hand-washing sink? - Correct Answer 100F, 38C
How long should hand-washing be? - Correct Answer scrubbed with soap for at least 10-15 seconds, total 20 seconds
SOP - Correct Answer Standard Operating Procedure
HAACP - Correct Answer Hazard Analysis Critical Control Point
Principles of HAACP - Correct Answer 1. Perform a hazard analysis, 2. Determine CCP,
3. Set critical limits, 4. Establish a monitoring system, 5. establish corrective actions, 6. establish verification procedures, 7. establish record-keeping procedures
Food Hazard Types - Correct Answer Physical, chemical, biological
Gastroenteritis - Correct Answer inflammation of the stomach and intestines
Salmonella - Correct Answer can double in 20 min
Botulism - Correct Answer paralysis, spreads to lungs and stops breathing
Major food allergens - Correct Answer milk, eggs, peanuts, tree nuts, fish, shellfish, soy,
wheat; must be labeled on packaging unless given an order or in natural state
Cross-contact - Correct Answer an allergen touches another food, food touches a surface/utensil without cleaning
Anaphylactic Shock - Correct Answer can't swallow or breathe, swollen lips/bluish, fatal,
call 911, epi pen
FARE - Correct Answer Food allergy research and education
Sick food workers lead to - Correct Answer 65% of foodborne illness outbreaks in restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for barehand contact
30% of adults - Correct Answer have bacteria that cause staph
Answers 100% Verified 2024/2025
How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Correct Answer 90 says from sale of fish
What is the minimum water temperature required at a hand-washing sink? - Correct Answer 100F, 38C
How long should hand-washing be? - Correct Answer scrubbed with soap for at least 10-15 seconds, total 20 seconds
SOP - Correct Answer Standard Operating Procedure
HAACP - Correct Answer Hazard Analysis Critical Control Point
Principles of HAACP - Correct Answer 1. Perform a hazard analysis, 2. Determine CCP,
3. Set critical limits, 4. Establish a monitoring system, 5. establish corrective actions, 6. establish verification procedures, 7. establish record-keeping procedures
Food Hazard Types - Correct Answer Physical, chemical, biological
Gastroenteritis - Correct Answer inflammation of the stomach and intestines
Salmonella - Correct Answer can double in 20 min
Botulism - Correct Answer paralysis, spreads to lungs and stops breathing
Major food allergens - Correct Answer milk, eggs, peanuts, tree nuts, fish, shellfish, soy,
wheat; must be labeled on packaging unless given an order or in natural state
Cross-contact - Correct Answer an allergen touches another food, food touches a surface/utensil without cleaning
Anaphylactic Shock - Correct Answer can't swallow or breathe, swollen lips/bluish, fatal,
call 911, epi pen
FARE - Correct Answer Food allergy research and education
Sick food workers lead to - Correct Answer 65% of foodborne illness outbreaks in restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for barehand contact
30% of adults - Correct Answer have bacteria that cause staph
