Virtual Food Safety Exam- Module 4

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Quizzes Created: 6 | Total Attempts: 34,756
Questions: 10 | Attempts: 2,106

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Food Safety Quizzes & Trivia

This exam has been constructed to fit MODULE 4 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 2 MODULE exams. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns.


Questions and Answers
  • 1. 

    The temperature of rinse water in a warewashing machine that uses chemical      sanitizing should be between

    • A.

      50°F to 70°F

    • B.

      75°F to 120°F

    • C.

      140°F to 170°F

    • D.

      200°F to 212°F

    Correct Answer
    B. 75°F to 120°F
    Explanation
    The correct answer is 75°F to 120°F. This temperature range is suitable for rinse water in a warewashing machine that uses chemical sanitizing. Temperatures within this range ensure effective sanitization of the dishes and utensils being washed. Water that is too cold may not effectively kill bacteria and other pathogens, while water that is too hot may cause damage to the dishes and utensils. Therefore, maintaining a temperature between 75°F to 120°F is important for ensuring proper sanitation and preserving the quality of the items being washed.

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  • 2. 

    Material Safety Data Sheets must list all of the following, except

    • A.

      Container size of the chemical

    • B.

      Information about the safe use and handling of the chemical

    • C.

      First-aid information

    • D.

      A list of hazardous ingredients.

    Correct Answer
    A. Container size of the chemical
    Explanation
    Material Safety Data Sheets (MSDS) provide important information about the safe use and handling of chemicals. They typically include details such as first-aid information, a list of hazardous ingredients, and information about the safe use and handling of the chemical. However, the container size of the chemical is not typically listed on an MSDS. This information is not necessary for understanding the potential hazards and safe handling procedures associated with the chemical.

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  • 3. 

    If you are using a three-compartment sink for cleaning and sanitizing, the first sink is used for

    • A.

      Scraping.

    • B.

      Rinsing.

    • C.

      Washing.

    • D.

      Sanitizing.

    Correct Answer
    C. Washing.
    Explanation
    In a three-compartment sink for cleaning and sanitizing, the first sink is used for washing. This is because the washing sink is where the dirty items are initially placed and scrubbed to remove any visible dirt, grease, or food particles. After washing, the items are then moved to the second sink for rinsing, where any remaining soap or detergent is removed. Finally, the items are placed in the third sink for sanitizing, where they are soaked in a sanitizing solution to kill any remaining bacteria or germs. Therefore, the correct answer is washing.

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  • 4. 

    Which of the following statements best defines the term sanitizing?

    • A.

      Reducing microorganisms on surfaces to hygienic or safe levels

    • B.

      The use of chemical agents on food-contact surfaces

    • C.

      Washing in very hot water with detergent

    • D.

      Heat sterilization

    Correct Answer
    A. Reducing microorganisms on surfaces to hygienic or safe levels
    Explanation
    Sanitizing refers to the process of reducing microorganisms on surfaces to hygienic or safe levels. This can be achieved through various methods such as using chemical agents on food-contact surfaces, washing with hot water and detergent, or heat sterilization. The goal is to eliminate or minimize the presence of harmful bacteria, viruses, and other pathogens to prevent the spread of diseases and ensure a safe and hygienic environment.

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  • 5. 

    "Cleaning” is best defined as

    • A.

      Removing all visible food and soil from an item’s surface.

    • B.

      Detergent cleaning.

    • C.

      Eliminating microorganisms.

    • D.

      Reducing microorganisms to safe levels

    Correct Answer
    A. Removing all visible food and soil from an item’s surface.
    Explanation
    The best definition of "cleaning" is removing all visible food and soil from an item's surface. This means that cleaning involves getting rid of any visible dirt, debris, or contaminants that may be present on the surface of an item. It does not necessarily involve eliminating or reducing microorganisms, although it may contribute to reducing their presence. Detergent cleaning and eliminating microorganisms are not the best definitions of cleaning because they do not encompass the complete process of removing visible food and soil.

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  • 6. 

    The two methods used to sanitize surfaces are

    • A.

      Chlorine and iodine.

    • B.

      Manual warewashing and machine warewashing.

    • C.

      Chemical sanitizing and heat sanitizing.

    • D.

      Detergents and solvent cleaners.

    Correct Answer
    C. Chemical sanitizing and heat sanitizing.
    Explanation
    Chemical sanitizing and heat sanitizing are the two methods used to sanitize surfaces. Chemical sanitizing involves using approved sanitizing agents to kill bacteria and other microorganisms on surfaces. Heat sanitizing, on the other hand, involves using high temperatures to kill bacteria and other microorganisms. Both methods are effective in ensuring that surfaces are properly sanitized and free from harmful pathogens.

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  • 7. 

              All of the following are the most common types of chemical sanitizers used in foodservice establishments, except

    • A.

      Quaternary ammonium compounds.

    • B.

      Chlorine.

    • C.

      Sodium chloride.

    • D.

      Iodine.

    Correct Answer
    C. Sodium chloride.
    Explanation
    The question asks for the type of chemical sanitizers used in foodservice establishments, except for one. The correct answer is "sodium chloride." Sodium chloride, also known as table salt, is not commonly used as a chemical sanitizer in foodservice establishments. Quaternary ammonium compounds, chlorine, and iodine are all commonly used chemical sanitizers in these establishments.

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  • 8. 

    Which of the following can help prevent backflow?

    • A.

      Grease trap or connector

    • B.

      Air Gap or Vacuum breaker

    • C.

      Cross-connection

    • D.

      Cantilever-mounted equipment

    Correct Answer
    B. Air Gap or Vacuum breaker
    Explanation
    An air gap or vacuum breaker is a device that helps prevent backflow in plumbing systems. Backflow occurs when water flows in the opposite direction than intended, potentially contaminating the water supply. An air gap or vacuum breaker creates a physical barrier between the water supply and the potentially contaminated water, ensuring that only clean water flows through the system. This device is an essential component in preventing the backflow of water and maintaining the safety and purity of the water supply.

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  • 9. 

    When must a plan review be submitted to the department of public health?

    • A.

      During the menu meeting

    • B.

      Before construction begins

    • C.

      After construction begins

    • D.

      After local plumbing codes are updated

    Correct Answer
    B. Before construction begins
    Explanation
    A plan review must be submitted to the department of public health before construction begins because this allows the department to review the proposed plans and ensure that they comply with health and safety regulations. By reviewing the plans beforehand, any potential issues or violations can be identified and addressed before construction starts, preventing any potential risks or violations that may arise during or after construction. This ensures that the construction project meets the necessary health and safety standards from the beginning.

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  • 10. 

    A hose connected to a running faucet is left submerged in a bucket. This is an      example of

    • A.

      An air gap

    • B.

      A vacuum breaker.

    • C.

      A cross-connection.

    • D.

      Potable water.

    Correct Answer
    C. A cross-connection.
    Explanation
    When a hose connected to a running faucet is left submerged in a bucket, it creates a cross-connection. A cross-connection is a plumbing arrangement where a potable water supply is connected to a non-potable source or contaminated water. In this case, the running faucet is the potable water source, and the bucket is the non-potable source. This cross-connection can lead to the contamination of the potable water supply if any pollutants or contaminants from the bucket enter the hose and mix with the water flowing from the faucet.

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 26, 2009
    Quiz Created by
    Ufsa
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