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FOOD SAFETY PA EXAM WITH CORRECT ACTUAL
QUESTIONS AND CORRECTLY WELL DEFINED
ANSWERS LATEST 2024 – 2025 ALREADY GRADED A+
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
SOP - (answers)Standard Operating Procedure
HAACP - (answers)Hazard Analysis Critical Control Point
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
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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
Anaphylactic Shock - (answers)can't swallow or breathe, swollen lips/bluish, fatal,
call 911, epi pen
FARE - (answers)Food allergy research and education
Sick food workers lead to - (answers)65% of foodborne illness outbreaks in
restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for
barehand contact
30% of adults - (answers)have bacteria that cause staph
Vomiting/Diarrhea - (answers)excluded until doctors note/24 hours since
symptoms stopped
FOOD SAFETY PA EXAM WITH CORRECT ACTUAL
QUESTIONS AND CORRECTLY WELL DEFINED
ANSWERS LATEST 2024 – 2025 ALREADY GRADED A+
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
SOP - (answers)Standard Operating Procedure
HAACP - (answers)Hazard Analysis Critical Control Point
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
, 2|Page
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
Anaphylactic Shock - (answers)can't swallow or breathe, swollen lips/bluish, fatal,
call 911, epi pen
FARE - (answers)Food allergy research and education
Sick food workers lead to - (answers)65% of foodborne illness outbreaks in
restaurants; 20% of all foodborn outbreaks; 35% of foodborne illness for
barehand contact
30% of adults - (answers)have bacteria that cause staph
Vomiting/Diarrhea - (answers)excluded until doctors note/24 hours since
symptoms stopped
