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Virtual Food Safety Exam- Module 1

10 Questions
Virtual Food Safety Exam- Module 1

This exam has been constructed to fit MODULE 1 of the Virtual Food Safety Training Course. Please complete all 10 questions as they will provide a review for the LIVE food safety exam. Please be aware that 8 of the 10 questions must be correct to qulalify for the next 5 MODULE exams. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns.

Questions and Answers
  • 1. 
    • A. 

      Frozen corn

    • B. 

      Baked potatoes

    • C. 

      Sliced cucumbers

    • D. 

      Instant soup mixes

  • 2. 
    What is Cross Contaminatoin?
    • A. 

      The transfer of microorganisms from one food or surface to another

    • B. 

      The presence of harmful microorganisms in food

    • C. 

      When someone becomes ill after having eaten food containing toxins

    • D. 

      When more than two people become sick from eating the same food

  • 3. 
    Patients in a senior citizen facility can safely eat ?
    • A. 

      Raw Products

    • B. 

      Alfa Sprouts

    • C. 

      Pasteurized Products

    • D. 

      Brie cheese

  • 4. 
    The three factors that cause foodborne illness are
    • A. 

      Contamination, improper use of thermometers, backflow.

    • B. 

      Control points, critical control points, and critical limits

    • C. 

      Time-temperature abuse, poor personal hygiene, and cross-contamination

    • D. 

      Potentially hazardous foods, flow of food, and temperature of food

  • 5. 
    The food service sanitation code requires that the temperature of potentially hazardous foods be refrigerated at or below.
    • A. 

      15 degrees

    • B. 

      32 degrees

    • C. 

      135 degrees

    • D. 

      41 degrees

  • 6. 
    Bacteria grow especially well in food that are
    • A. 

      Warm, moist, contains protein, and has a pH that is neutral to slightly acidic.

    • B. 

      Cool, dry, low in protein, and high in acid.

    • C. 

      Very hot, wet, calcium rich, and neutral.

    • D. 

      Ccool, dry, and metallic.

  • 7. 
    The temperature danger zone is between
    • A. 

      0 degrees to 175 degrees

    • B. 

      41 degrees to 135 degrees

    • C. 

      70 degrees to 140 degrees

    • D. 

      No of the above

  • 8. 
    A foodborne illness often caused by contaminated chicken and eggs is
    • A. 

      Bacillus cereus gastroenteritis.

    • B. 

      Salmonellosis.

    • C. 

      Norovirus gastroenteritis.

    • D. 

      Cyclosporiasis.

  • 9. 
    Employees should be trained in  
    • A. 

      Classical cooking techniques

    • B. 

      Customer service

    • C. 

      Union grievances

    • D. 

      Personal Hygiene

  • 10. 
           A different form of bacterial cells that can survive some cooking and freezing temperatures are called  
    • A. 

      Pathogens.

    • B. 

      Viruses.

    • C. 

      Spores.

    • D. 

      Parasites.