A+ Graded Paper
Food Safety Certification Exam 2025 | 100%
Verified Questions + Correct Answers with
Explanations
Questions and Mark scheme
Version: Final 1.1
, What are the proper steps in a manual dishwashing operation after pre-scraping - ✔✔Wash, rinse, sanitize and air dry
When sanitizing with hot water in a manual dishwashing operation, the temperature of the water in the final rinse must
be maintained at - ✔✔171°F
What type of equipment is required when retail food establishment uses a manual dishwashing operation - ✔✔A three
or four compartment sink with hot and cold potable running water and drain boards or easily movable dish tables
From a sanitation perspective, what is the most important reason for having adequate lighting in food production area -
✔✔To show when the service is soiled and when it has been properly cleaned
The strength of the chemical sanitizer in the third compartment of the three compartment sink must be checked
frequently because - ✔✔The strength of chemical sanitizers may drop off as germs are killed off and sanitizer is diluted
with rinse water
The allowable range of water temperatures for chlorine sanitizing solutions is between ___ and ___ - ✔✔55° and 120°F
The most effective device for protecting the potable water system from contamination by backflow is - ✔✔An air gap
Which information is not provided by material safety data sheet - ✔✔Information about approved hazardous waste sites
that will except unused portions of hazardous materials
You are serving your food establishment for unsafe conditions. Which situation requires corrective action -
✔✔Handwashing sink with a multi use cloth towel for hand drying
The best way to encourage employees to wash their hands when needed is to - ✔✔Provide properly equipped hand
washing sinks convenient to work areas
When an air gap is used, the vertical distance between the supply pipe and the flood rim must be at least - ✔✔
Hazard as used in connection with a HACCP system is - ✔✔Any biological, chemical, or physical property that can pose a
health risk
Food Safety Certification Exam 2025 | 100%
Verified Questions + Correct Answers with
Explanations
Questions and Mark scheme
Version: Final 1.1
, What are the proper steps in a manual dishwashing operation after pre-scraping - ✔✔Wash, rinse, sanitize and air dry
When sanitizing with hot water in a manual dishwashing operation, the temperature of the water in the final rinse must
be maintained at - ✔✔171°F
What type of equipment is required when retail food establishment uses a manual dishwashing operation - ✔✔A three
or four compartment sink with hot and cold potable running water and drain boards or easily movable dish tables
From a sanitation perspective, what is the most important reason for having adequate lighting in food production area -
✔✔To show when the service is soiled and when it has been properly cleaned
The strength of the chemical sanitizer in the third compartment of the three compartment sink must be checked
frequently because - ✔✔The strength of chemical sanitizers may drop off as germs are killed off and sanitizer is diluted
with rinse water
The allowable range of water temperatures for chlorine sanitizing solutions is between ___ and ___ - ✔✔55° and 120°F
The most effective device for protecting the potable water system from contamination by backflow is - ✔✔An air gap
Which information is not provided by material safety data sheet - ✔✔Information about approved hazardous waste sites
that will except unused portions of hazardous materials
You are serving your food establishment for unsafe conditions. Which situation requires corrective action -
✔✔Handwashing sink with a multi use cloth towel for hand drying
The best way to encourage employees to wash their hands when needed is to - ✔✔Provide properly equipped hand
washing sinks convenient to work areas
When an air gap is used, the vertical distance between the supply pipe and the flood rim must be at least - ✔✔
Hazard as used in connection with a HACCP system is - ✔✔Any biological, chemical, or physical property that can pose a
health risk
