Virtual Food Safety Exam- Module 4
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.
- 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.
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