Skip to content
Sightyard USPH Beta
en de

Sample questions

USPH quiz: 12 sample questions

These questions come from the quiz in Sightyard USPH. It has 269 questions in 17 topics, 157 for the ship in operation and 112 for newbuild and drydock. Tap a question to see the answer.

Questions and answers

Food temperatures and cooling What is the minimum hot-holding temperature for TCS/PHF (except roasts)? Answer
  • 45°C (113°F)
  • 40°C (104°F)
  • 57°C (135°F)
  • 50°C (122°F)

57°C (135°F). TCS/PHF must be held at 57°C (135°F) or above; only roasts may be held at 54°C (130°F). EPHS 7.2.5.3.1

Potable water What free halogen range must be kept throughout the potable water distribution system? Answer
  • 1.0 to 5.0 mg/L (ppm)
  • 0.2 to 5.0 mg/L (ppm)
  • 2.0 to 10.0 mg/L (ppm)
  • 0.1 to 2.0 mg/L (ppm)

0.2 to 5.0 mg/L (ppm). Halogenation equipment must keep free halogen at or above 0.2 mg/L and at or below 5.0 mg/L throughout the distribution system. EPHS 5.4.1.2.1

Potable water What is the standard disinfection of a potable system after possible contamination? Answer
  • At least 10 mg/L free halogen for 1 hour
  • At least 2 mg/L free halogen for 30 minutes
  • At least 5 mg/L free halogen for 24 hours
  • At least 50 mg/L free halogen for 4 hours

At least 50 mg/L free halogen for 4 hours. Disinfection after potential contamination: raise free halogen to at least 50 mg/L throughout the affected area and keep it for 4 hours. EPHS 5.3.5.3

Warewashing and sanitizing What concentration range is required for a chlorine sanitizing solution? Answer
  • 10 to 25 mg/L (ppm)
  • 50 to 200 mg/L (ppm)
  • 5 to 10 mg/L (ppm)
  • 200 to 400 mg/L (ppm)

50 to 200 mg/L (ppm). A chlorine sanitizing solution must have a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). EPHS 7.4.5.3.3

Pools and spas What pH range must be maintained in all RWFs? Answer
  • 6.5 to 7.0
  • 7.2 to 8.2
  • 7.0 to 7.8
  • 6.0 to 9.0

7.0 to 7.8. pH in all RWFs must be kept between 7.0 and 7.8; facilities outside this range must be closed immediately. EPHS 6.3.2.1.2

Personal hygiene and ill crew A food employee with norovirus is excluded. When may they return to food duties at the earliest? Answer
  • After 48 hours symptom free
  • After 24 hours symptom free
  • After 12 hours symptom free
  • As soon as vomiting stops

After 48 hours symptom free. Food employees excluded for a foodborne communicable disease such as norovirus may not return until symptom free for a minimum of 48 hours. EPHS 7.1.2.1.1

Pest management Are insect-control devices that electrocute flying insects allowed in food areas? Answer
  • Yes, if mounted high
  • Yes, if emptied daily
  • Yes, in storage areas only
  • No, they are not permitted

No, they are not permitted. Insect-control devices that electrocute or stun flying insects are not permitted in food areas. EPHS 8.2.2.2.1

Cleaning and repair How often must decks, bulkheads and deckheads in food preparation areas be cleaned? Answer
  • Once per shift
  • Once per day
  • As often as necessary
  • Once per week

As often as necessary. EPHS sets no fixed interval. Decks, bulkheads, deckheads and attached equipment must be cleaned as often as necessary. EPHS 7.6.5.9

VSP inspection and scoring How is the inspection score calculated? Answer
  • Point values of deficiencies are subtracted from 100
  • It is the percentage of areas inspected
  • Points are added for each item passed
  • It is an average of the last two inspections

Point values of deficiencies are subtracted from 100. The scoring system totals 100 points; each weighted deficiency is deducted from 100. EPHS 12.3.1.6

Construction Standards: design and build What is the maximum walking distance from any food employee to a handwashing station? Answer
  • 15 m (49 ft)
  • 5 m (16 ft)
  • 12 m (39 ft)
  • 8 m (26 ft)

8 m (26 ft). No employee may walk more than 8 m (26 ft) to reach a station or pass a closed door that needs a handle to open. CS 7.1.7

Plan review, yard and final inspection, drydock When are plan reviews for new construction normally conducted? Answer
  • At least 18 months before delivery
  • At least 6 months before delivery
  • At least 3 months before delivery
  • After steel cutting is complete

At least 18 months before delivery. VSP normally conducts plan reviews for new construction a minimum of 18 months before the vessel is scheduled for delivery. CS 3.1

Potable water and backflow construction At what interval must potable water lines be painted or striped? Answer
  • Every 5 m (16 ft)
  • Every 2 m (6.5 ft)
  • Every 10 m (33 ft)
  • Every 15 m (49 ft)

Every 5 m (16 ft). CS 22.1.4 and 22.9.4: paint or stripe the lines at 5 m (16 ft) intervals and on each side of partitions, decks and bulkheads, except where decor would be marred. CS 22.1.4

How the questions are made

  • Every answer names the section of the CDC VSP 2025 Environmental Public Health Standards (EPHS) or Construction Standards (CS) behind it.
  • Independent reviewers checked every question against the CDC text. The answer is never stricter than the CDC text.
  • The operation topics were also compared with 871 public VSP inspection reports, so the quiz covers the findings VSP cites most often.

Play the full quiz without login at usph.sightyard.com. Choose Ship in operation or Newbuild or drydock, and a topic.