Odonnell
This exam has been constructed to fit MODULE 2 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 4 MODULE exams. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns.
- 1.
Which of the following are examples of physical hazards that can result in food contamination?
- A.
Pesticides and cleaning products
- B.
Using galvanized containers to store lemonade
- C.
Keeping food tightly covered during pesticide applications
- D.
Storing toothpicks in from food-preparation areas
Correct Answer
D. Storing toothpicks in from food-preparation areas -
- 2.
To prevent food contamination, you should never store food with high acidity, such as tomato juice, in
- A.
Glass containers.
- B.
China containers.
- C.
Galvanized containers.
- D.
Plastic containers.
Correct Answer
C. Galvanized containers. -
- 3.
A food handler reports symptoms of a sore throat and fever. You tell them that they cannot work around food or food contact surfaces. This is an example of
- A.
Corrective Actions
- B.
Exclusion
- C.
Restriction
- D.
Food handling procedures
Correct Answer
C. Restriction -
- 4.
Which foods can be stored in a galvanized or cooper container
- A.
Citrus
- B.
Flour
- C.
Vinegar
- D.
Ketchup
Correct Answer
B. Flour -
- 5.
Which of the following is not an example of the CDC risk factors
- A.
Inadequate cooking
- B.
Cooling foods at room temperature
- C.
Long nails
- D.
Improper storage
Correct Answer
D. Improper storage -
- 6.
Where should pesticides be stored?
- A.
Close to the food-preparation area for easy access
- B.
In a locked storage area away from food
- C.
In the dry-storage area
- D.
In a bin or box under the sink
Correct Answer
B. In a locked storage area away from food -
- 7.
Which of the following is not a step in proper handwashing?
- A.
Wetting hands with hot water and applying soap
- B.
Vigorously scrubbing hands and arms for 10-15 seconds
- C.
Rinsing hands thoroughly under running water
- D.
Drying hands and arms on a common cloth towel
Correct Answer
D. Drying hands and arms on a common cloth towel -
- 8.
Which of the following diseases can be transmitted through food?
- A.
AIDS
- B.
Tuberculosis
- C.
Hepatitis A
- D.
Hepatitis C
Correct Answer
C. Hepatitis A -
- 9.
When must a foodhandler remove his apron?
- A.
Before the end of the shift
- B.
When leaving food-preparation areas
- C.
When returning from the washroom
- D.
After cutting meat
Correct Answer
B. When leaving food-preparation areas -
- 10.
Which of the following statements is correct?
- A.
Hand sanitizers can be used in place of handwashing.
- B.
Disposable gloves can be used in place of handwashing.
- C.
Foodhandlers must wait for hand sanitizer to dry before touching food.
- D.
Foodhandlers can reuse gloves if they wash their hands between tasks.
Correct Answer
C. Foodhandlers must wait for hand sanitizer to dry before touching food. -
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Feb 05, 2012Quiz Edited by
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Feb 05, 2012Quiz Created by
Odonnell11
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