Virtual Food Safety Exam- Module 4

10 Questions | Total Attempts: 1809

SettingsSettingsSettings
Please wait...
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

  • 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.

  • 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.

  • 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

  • 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

  • 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.

  • 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.

  • 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

  • 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

  • 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.