FOOD SAFETY PA EXAM WITH CORRECT
ACTUAL QUESTIONS AND CORRECTLY
WELL DEFINED ANSWERS LATEST 2024 –
2025 ALREADY GRADED A+
Contamination Response Plan - ANSWERS-contain and remove feces and vomit,
clean, sanitize and disinfect contaminated surfaces, evaluate and throw away
exposed food, use personal protective equipment
Eggs must be - ANSWERS-at least grade B
Milk and milk products must be - ANSWERS-Grade A
Cold food must be received at - ANSWERS-<41F
Eggs must be received at - ANSWERS-<45F
Principles of HAACP - ANSWERS-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 - ANSWERS-Physical, chemical, biological
Gastroenteritis - ANSWERS-inflammation of the stomach and intestines
Salmonella - ANSWERS-can double in 20 min
Botulism - ANSWERS-paralysis, spreads to lungs and stops breathing
Major food allergens - ANSWERS-milk, eggs, peanuts, tree nuts, fish, shellfish, soy,
wheat; must be labeled on packaging unless given an order or in natural state
Cross-contact - ANSWERS-an allergen touches another food, food touches a
surface/utensil without cleaning
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 - ANSWERS-90 says from sale of fish
What is the minimum water temperature required at a hand-washing sink? -
ANSWERS-100F, 38C
How long should hand-washing be? - ANSWERS-scrubbed with soap for at least
10-15 seconds, total 20 seconds
ACTUAL QUESTIONS AND CORRECTLY
WELL DEFINED ANSWERS LATEST 2024 –
2025 ALREADY GRADED A+
Contamination Response Plan - ANSWERS-contain and remove feces and vomit,
clean, sanitize and disinfect contaminated surfaces, evaluate and throw away
exposed food, use personal protective equipment
Eggs must be - ANSWERS-at least grade B
Milk and milk products must be - ANSWERS-Grade A
Cold food must be received at - ANSWERS-<41F
Eggs must be received at - ANSWERS-<45F
Principles of HAACP - ANSWERS-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 - ANSWERS-Physical, chemical, biological
Gastroenteritis - ANSWERS-inflammation of the stomach and intestines
Salmonella - ANSWERS-can double in 20 min
Botulism - ANSWERS-paralysis, spreads to lungs and stops breathing
Major food allergens - ANSWERS-milk, eggs, peanuts, tree nuts, fish, shellfish, soy,
wheat; must be labeled on packaging unless given an order or in natural state
Cross-contact - ANSWERS-an allergen touches another food, food touches a
surface/utensil without cleaning
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 - ANSWERS-90 says from sale of fish
What is the minimum water temperature required at a hand-washing sink? -
ANSWERS-100F, 38C
How long should hand-washing be? - ANSWERS-scrubbed with soap for at least
10-15 seconds, total 20 seconds
