Safe Mark
Food safety auditor questions
Critical Or General
Potpourri
Bazinga
100

Name the 4 Biological Hazards?

•Bacteria

•Viruses

•Parasites

•Fungi


100

Name the 3 Bacteria that contain spores?

Clostridium Perfringens

Clostridium botulinum

Bacillus Cereus



100

Packaged product found on sales floor after 8AM with a use by date of today?

General with todays date

Critical found with yesterday's date


100

What are the 8 Major alerigins?

Milk-Eggs

Shellfish-Fish

Wheat-Soy

Treenuts-Peanuts

100

What does HACCP stand for?

Hazard Analysis Critical Control Point

200

What are the two types of Bacteria?


Bacteria are classified as 

1 vegetative (non-spore forming) 

2 spore forming


200

What are the 6 reportable food- boorne illnesses. 

• Shiga-toxin producing E. coli (E. coli O157:H7) • Norovirus • Hepatitis A • Shigella • Salmonella typhi (any species of Salmonella must be reported) • non-typhoidal Salmonella (any species of Salmonella must be reported)


200

Stor-Ox stored in an unlabeled container?

Critical

200

What is going to be the 9th major allergin next year?

Under the FASTER Act of 2021, sesame is being added as the 9th major food allergen effective January 1, 2023.

200

What is the temperature danger zone?

41F-135F

300

What is the water activity(Aw) that Disease-causing bacteria can grow in?

 Water activity (Aw) that is higher than .85

300

What FBI's associated with raw oysters ?

Vibrio

Norovirus

Hep A


300

Product found in a display case with a temperature of 45F?

Critical


300

Consumer advisories shall be posted conspicuously as required by local, state, regional or federal requirements on what items?

WPR - 4.02 Items that are cooked to order and may be consumed raw or undercooked or may contain ingredients that are raw or undercooked. Consuming raw or undercooked foods of an animal origin may pose a food safety risk for some consumers.

300

What is the term used for describing when raw food comes in contact wit ready to eat food? 

Cross Contaimination

400

What is the pH level that Disease-causing bacteria grow best in? 


Bacteria grow in mildly acidic food 

pH level of 4.6-7.0

400

What are the common food vehicles(types of food) of Bacillus Cereus?  

(Diarrheal)-Meats, stews, gravies, vegetables, fish, vanilla and milk.

(Emetic) Rice, potato, pasta and cheese.

400

Violation for not having store produce Salmon listed on cook log.

Critical for the cooking violation.

Plus a general if this was not called out in corrective actions.

400

In store food preparation areas, employees must?

WPR – 8.01 • Have washed and clean hands. • Have clean and trimmed fingernails. • Wear disposable gloves if artificial nails and/or nail polish are worn. • Never use bare hands to handle ready-to-eat foods. Disposable gloves, tongs, spoons or other utensils shall be used. • Cover open cuts and bandages with finger cots or disposable gloves. Bandages must be brightly colored, making them easier to see should they fall into product. • Immediately change disposable gloves if they become torn and after touching a non-product contact surface. • Not smoke or use tobacco products while working.


400

What is the term used for describing when peanut dust comes in contact with food contact equipment?


Cross contact



500

Name the 3 different Foodborne Illness Types?

Foodborne Infection

Foodborne Intoxication

Toxin-mediated infection



500

Name 2 FBIs that are viruses?

Norovirus

Hepatitis A 


500

Item found on hot bar at 132F

General

500

The FDA Food Code requires food contact equipment and utensils to be?

Cleaned to sight and touch.

500

When is the final sanitation temperature in our Ware washing machines (dish washers)?

180F

(Cannot exceed 195F- this will create steam causing sanitation to be less effective.)  

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