Food Safety Certification Test
Exam Questions with Correct
Verified Answers Latest Update
(2024/2025) Guaranteed Pass
Hot foods should be held at ___ or above and cold foods should be held
at ___ or below - ANS ✓135°F; 41°F
Which of these criteria is least important when determining a retail
food establishments need for a particular piece of equipment? - ANS
✓Will the equipment make the facility more attractive to customers
When buying equipment retail food establishment managers should
look for equipment that - ANS ✓Can meet the need and demands of
operation, can be used for a long time, does not require excessive repair or
upkeep
The design, layout and facilities in a retail food establishment should
be based on the - ANS ✓Types of food prepared and sold
Which organization does not routinely evaluate the design and
construction of food equipment - ANS ✓FDA
What are the proper steps in a manual dishwashing operation after
pre-scraping - ANS ✓Wash, rinse, sanitize and air dry
Food safety certification test
, 2
Food
When sanitizing with hot water in a manual dishwashing operation,
the temperature of the water in the final rinse must be maintained at -
ANS ✓171°F
What type of equipment is required when retail food establishment
uses a manual dishwashing operation - ANS ✓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 - ANS ✓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 - ANS
✓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 ___ - ANS ✓55° and 120°F
The most effective device for protecting the potable water system
from contamination by backflow is - ANS ✓An air gap
Which information is not provided by material safety data sheet - ANS
✓Information about approved hazardous waste sites that will except
unused portions of hazardous materials
Food safety certification test
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