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Foodsafe Certification
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Foodsafe Certification
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25 Questions

1. Should steam tables ever be used to reheat food items?

2. What must an employee do after returning to work from smokin?

3. How long must Shell Stock tags be kept?

4. What must an establishment do if the water supply to the establishment ceases to operate?

5. What minimum temperature muster baked beans be hot held at on a buffet?

6. What food product is most commonly associated with Hep A?

7. What virus can a food handler be vaccinated for?

8. What food is the parasitic illness Anisakiasis associated with?

9. What virus must be reported to the regulatory authority?

10. Which of the following is most likely to cause foodborne illness?

11. What is the minimum internal cooking temperature for shell eggs?

12. How do you accurately measure the strength of a sanitizing solution?

13. Which of the following would be considered a Time/Temp controlled for safety food?

14. A method of product rotation is called what?

15. Which of the following can be stored safety at room temp?

16. You must reheat food to 165 within __ hours?

17. Are employees allowed to wear rings during food prep?

18. Not acceptable for rapidly cooking foods to properly temperature

19. What is the first action you should do if raw sewage backup in the food preparation area

20. Staphylococcus organisms can typically be found on?

21. Which of the following microorganism a can be reproduce in foods

22. What is the minimum water activity that bacteria can reproduce in food?

23. What maximum temperature must raw cut tomatoes be kept at?

24. Which bacteria is commonly found on raw chicken?

25. What is the maximum temp should raw hamburger be received at?

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