Safe Quality Food (SQF) Certified Practice Exam

Water and ice used for food processing must be from a known clean source, potable and:

1. Filtered before use

2. Analyzed to verify cleanliness, monitoring and effectiveness of treatment

3. Stored in clean containers

4. Boiled before processing

The correct answer is: Analyzed to verify cleanliness, monitoring and effectiveness of treatment

Water and ice used in food processing are critical components that can significantly impact food safety. The requirement for water and ice to be from a known clean source ensures that they do not contribute contaminants to the food products being processed. Analyzing water and ice to verify their cleanliness is essential to ensure compliance with safety standards and regulations. This analysis involves testing for potential pathogens, chemical contaminants, and other indicators of water quality, which are crucial to ensuring that the water used does not pose any health risks to consumers. Monitoring this quality throughout the food production process guarantees that any changes in the water supply or treatment processes are addressed promptly, thus ensuring ongoing safety and quality. This process not only helps in maintaining food safety but also demonstrates due diligence in food handling practices, which is a key aspect of SQF certification. Other measures like filtration, storage, and boiling are important for food safety, but they do not encompass the comprehensive verification of cleanliness and effectiveness of treatment that analysis provides.