Virtual Food Safety Exam- Module 1
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This exam has been constructed to fit MODULE 1 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 5 MODULE exams. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns.
- 1.Which type of food would be the most likely to cause a foodborne illness?
- A.
Frozen corn
- B.
Baked potatoes
- C.
Sliced cucumbers
- D.
Instant soup mixes
- 2.What is Cross Contaminatoin?
- A.
The transfer of microorganisms from one food or surface to another
- B.
The presence of harmful microorganisms in food
- C.
When someone becomes ill after having eaten food containing toxins
- D.
When more than two people become sick from eating the same food
- 3.Patients in a senior citizen facility can safely eat ?
- A.
Raw Products
- B.
Alfa Sprouts
- C.
Pasteurized Products
- D.
Brie cheese
- 4.The three factors that cause foodborne illness are
- A.
Contamination, improper use of thermometers, backflow.
- B.
Control points, critical control points, and critical limits
- C.
Time-temperature abuse, poor personal hygiene, and cross-contamination
- D.
Potentially hazardous foods, flow of food, and temperature of food
- 5.The food service sanitation code requires that the temperature of potentially hazardous foods be refrigerated at or below.
- A.
15 degrees
- B.
32 degrees
- C.
135 degrees
- D.
41 degrees
- 6.Bacteria grow especially well in food that are
- A.
Warm, moist, contains protein, and has a pH that is neutral to slightly acidic.
- B.
Cool, dry, low in protein, and high in acid.
- C.
Very hot, wet, calcium rich, and neutral.
- D.
Ccool, dry, and metallic.
- 7.The temperature danger zone is between
- A.
0 degrees to 175 degrees
- B.
41 degrees to 135 degrees
- C.
70 degrees to 140 degrees
- D.
No of the above
- 8.A foodborne illness often caused by contaminated chicken and eggs is
- A.
Bacillus cereus gastroenteritis.
- B.
Salmonellosis.
- C.
Norovirus gastroenteritis.
- D.
Cyclosporiasis.
- 9.Employees should be trained in
- A.
Classical cooking techniques
- B.
Customer service
- C.
Union grievances
- D.
Personal Hygiene
- 10.A different form of bacterial cells that can survive some cooking and freezing temperatures are called
- A.
Pathogens.
- B.
Viruses.
- C.
Spores.
- D.
Parasites.
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