Food safety exam topics
The numbers and rules that come up most on the exam, topic by topic, with 5 practice questions in every guide.
Temperature danger zone
The temperature danger zone is 41°F to 135°F.
Cooking temperatures
Poultry and anything stuffed must reach 165°F, ground meat 155°F for 17 seconds, and fish, steaks and chops 145°F for 15 seconds.
HACCP principles
HACCP (Hazard Analysis and Critical Control Point) is a system for controlling food safety hazards at the steps where they can be prevented.
Foodborne illness
The Big 6 are the pathogens a food employee must report: Norovirus, Hepatitis A, Shigella, Shiga toxin-producing E.
Personal hygiene
Wash your hands for at least 20 seconds, with 10 to 15 seconds of scrubbing, in a dedicated handwashing sink.
Receiving and storage
Receive cold TCS food at 41°F or below, hot food at 135°F or above, and frozen food frozen solid.
Cleaning and sanitizing
Cleaning removes food and dirt; sanitizing reduces germs to safe levels on a surface that is already clean.
Facilities and pest control
Handwashing sinks must be easy to reach in prep, service and dishwashing areas and in or next to restrooms, and used for nothing else.
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