Virtual Food Safety Exam- Module 2

10 Questions

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Food Safety Quizzes & Trivia

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.


Questions and Answers
  • 1. 
    • 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

  • 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.

  • 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

  • 4. 
    Which foods can be stored in a galvanized or cooper container
    • A. 

      Citrus

    • B. 

      Flour

    • C. 

      Vinegar

    • D. 

      Ketchup

  • 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

  • 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

  • 7. 
    • 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

  • 8. 
      Which of the following diseases can be transmitted through food?
    • A. 

      AIDS

    • B. 

      Tuberculosis

    • C. 

      Hepatitis A

    • D. 

      Hepatitis C

  • 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

  • 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.