NEW
Font size
WorksheetsFood Safety
Total questions: 10
Worksheet time: 5mins
is defined as the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use
Gold Standard
Foodborne
Food Safety
Quality
Requirement for water analysis
Total Coliform; Fecal; pH
Total Coliform; Fecal; HPC
Total Coliform; HPC;pH
Heterotrophic Plate Count
<500 CFU/L
<500 CFU/mg
<500 CFU/ml
Cold products meet standard internal temperature of
140F
>40F
≤40F
All food items within shelf-life otherwise
segregated, properly labeled and/or used accordingly.
segregated, properly labeled and/or sold accordingly.
segregated, properly labeled and/or disposed accordingly.
List of critical SD on food except
fly
worm
hair
Store is considered as pest critical status when
SD1- single sighting in a 360 degree turn
Sd4- dropping in any part of the store
SD7-Zero
Hot water at ______must be available at the back sink, slop sink and hand washing sink.
140F
110F
40F
Drain hoses shall have at least ____clearance from the floor drain.
1 inch
1 meter
1 cm
Standard air temperature in the food production area.
72 to 78F
80 to 90F
78 to 85F
