Practice and Final Exam Results | Always Food Safe Help Center

We can provide a breakdown by "knowledge category". Check your results on your account, then compare to the categories below for more information.

Sample Results:

Allergens

"Other Contaminants" (Video Timestamp 21:20)

Regulatory: Keep up-to-date with food safety information, including new regulations and company procedures regarding allergens
Symptoms and reactions: Train staff to know which menu items contain allergens and how to recognize the symptoms of an allergic reaction
Main allergens: List the allergens on a menu
Management and training: Train staff to know which menu items contain allergens and how to recognize the symptoms of an allergic reaction
Cross contact: Monitor foods and utensils to minimize risks of cross-contact

"Cleaning and Sanitizing"

"How to Clean and Sanitize"

"Cleaning Tools"

Cleaning practices: Monitor workers to ensure proper cleaning and sanitization procedures are followed
Chemicals and cleaning equipment: Check that chemicals and processes are appropriate for the surfaces being cleaned/sanitized and the types of soils present
Sanitizing: Inspect food-contact surfaces, equipment, and work areas to ensure they have been properly cleaned and sanitized

"Facilities"

Facility requirements: Check that hand sinks are equipped with soap and single-use towels
Equipment auditing and maintenance: Arrange for cleaning and maintenance services of the equipment and facility, internally or through a third party, perform and/or outsource facility repairs
Pests: Monitor for infestations and that control procedures are followed by staff

"Time and Temperature Control"

"Thaw Prep Cook"

"Cooling & Reheating"

"Hot/Cold Hold & Service"

Purchase and delivery: Order and accept delivery of food items and supplies
Storage, preservation, date control: Maintain consistent FIFO inventory rotation for all categories of products and maintain stock control records
Preparation: Monitor food preparation to ensure that food is produced safely
Pathogens & foodborne illnesses: Investigate and document complaints regarding food safety
Pathogenic bacteria identification: Notify the appropriate regulatory authority if a staff member reports infection by key pathogens
Cross-contamination: Monitor food preparation to ensure that food is produced using accepted protocols for the prevention of contamination and cross-contamination
Cook and cool: Monitor food preparation to ensure that food is produced safely using accepted protocols for prevention of time and temperature abuse
Hot/cold hold: Monitor the recording of temperature at critical points in the preparation and serving of food to prevent the multiplication of harmful pathogenic bacteria
Time and temps controls: Check that staff record results at critical control points
Service: Evaluate customer service procedures and make corrections

"Your Responsibilities"

"The Big 6"

"Personal Hygiene"

"Work Attire"

Management and training: Train (and re-train) staff on food safety policies and procedures, safe operation of equipment, cleaning and sanitization
Handwashing: Check that staff are maintaining a high standard of handwashing, hand care, and proper glove use
Work attire: Check that staff are in compliance with work attire guidelines
Illness signs and symptoms: Monitor the health of staff members to observe signs of illness

"Your Responsibilities" (Video Timestamp 3:09)

"Food Safety Management Systems"

"Developing an FSMS"

Legal requirements: Keep up-to-date with food safety information, including new regulations and company procedures
HACCP: Coordinate and manage the flow of food through the entire processing cycle
Records and reporting: Maintain records to validate food safety practices are effective