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.
During the menu meeting
Before construction begins
After construction begins
After local plumbing codes are updated
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Scraping.
Rinsing.
Washing.
Sanitizing.
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Removing all visible food and soil from an item’s surface.
Detergent cleaning.
Eliminating microorganisms.
Reducing microorganisms to safe levels
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Container size of the chemical
Information about the safe use and handling of the chemical
First-aid information
A list of hazardous ingredients.
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Chlorine and iodine.
Manual warewashing and machine warewashing.
Chemical sanitizing and heat sanitizing.
Detergents and solvent cleaners.
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Grease trap or connector
Air Gap or Vacuum breaker
Cross-connection
Cantilever-mounted equipment
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An air gap
A vacuum breaker.
A cross-connection.
Potable water.
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Quaternary ammonium compounds.
Chlorine.
Sodium chloride.
Iodine.
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50°F to 70°F
75°F to 120°F
140°F to 170°F
200°F to 212°F
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