Food Safety PA Latest Update 2025-2026 Exam 60 Questions with 100% Verified Correct Answers Guaranteed A+
10 foot candles - CORRECT ANSWER: walk in fridges, food storage, dining areas
20 foot candles - CORRECT ANSWER: everywhere else
30% of adults - CORRECT ANSWER: have bacteria that cause staph
50 foot candles - CORRECT ANSWER: see 50 feet away in food prep areas
6 inches above floor - CORRECT ANSWER: to keep pests out
Anaphylactic Shock - CORRECT ANSWER: can't swallow or breathe, swollen
lips/bluish, fatal, call 911, epi pen
Backflow - CORRECT ANSWER: could suck up water 1 inch
Botulism - CORRECT ANSWER: paralysis, spreads to lungs and stops breathing
Clean in Place - CORRECT ANSWER: 1. turn off/unplug, 2. pre-clean, remove large
articles, 3. remove small parts, clean and sanitize, 4. wash the equipment with detergent, 5. rinse the food to contact surfaces, 6. wipe with sanitize, 7. air dry, put back together, 8. sanitize food-contact surfaces touched
Cleaning - CORRECT ANSWER: removes dirt, grime, and pathogens with soap and
water
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Cold food must be received at - CORRECT ANSWER: <41F
COld TCS food - CORRECT ANSWER: <41F
Contamination Response Plan - CORRECT ANSWER: contain and remove feces and
vomit, clean, sanitize and disinfect contaminated surfaces, evaluate and throw away exposed food, use personal protective equipment
Cross-contact - CORRECT ANSWER: an allergen touches another food, food touches a surface/utensil without cleaning
Dishes - CORRECT ANSWER: 1. Scrape food into garbage, 2. Scrub surface with warm water and detergent, 3.rinse, 4.Sanitize, 5. let items dry
E coli - CORRECT ANSWER: 7 days, restricted 3 days
Eggs must be - CORRECT ANSWER: at least grade B
Eggs must be received at - CORRECT ANSWER: <45F
FARE - CORRECT ANSWER: Food allergy research and education
FATTOM bacteria to multiply - CORRECT ANSWER: Food, Acidity(neutral), Time(10
min), temp (41-135), Oxygen, Moisture
Food Hazard Types - CORRECT ANSWER: Physical, chemical, biological
Food workers must report - CORRECT ANSWER: noravirus, hep A, shigella, e coli,
salmonella, nontyphoidal salmonella; can't serve susceptible population
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