Virtual Food Safety Exam- Module 2

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Virtual Food Safety Exam- Module 2 - Quiz

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. 

               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
    Explanation
    Storing toothpicks in food-preparation areas can result in physical hazards and food contamination. When toothpicks are stored in areas where food is prepared, there is a risk of them falling into the food and becoming a choking hazard or causing injury if consumed. This can lead to contamination of the food and potential harm to consumers. Therefore, storing toothpicks in food-preparation areas is an example of a physical hazard that can result in food contamination.

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  • 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.
    Explanation
    Galvanized containers should not be used to store food with high acidity, such as tomato juice, to prevent food contamination. This is because galvanized containers are made of steel or iron that has been coated with a layer of zinc, which can react with the acid in the food and contaminate it. Therefore, it is important to use other types of containers like glass, china, or plastic to store food with high acidity.

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  • 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
    Explanation
    Restriction is the correct answer because in this scenario, the food handler is experiencing symptoms of illness that could potentially contaminate the food or food contact surfaces. By telling them that they cannot work around food or food contact surfaces, you are implementing a restriction to prevent the spread of illness and maintain food safety. This is a precautionary measure to ensure that the food being prepared and served is safe for consumption.

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  • 4. 

    Which foods can be stored in a galvanized or cooper container

    • A.

      Citrus

    • B.

      Flour

    • C.

      Vinegar

    • D.

      Ketchup

    Correct Answer
    B. Flour
    Explanation
    Flour can be stored in a galvanized or copper container because these materials are non-reactive and do not interact with the flour, thus preserving its quality and preventing any contamination.

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  • 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
    Explanation
    The CDC risk factors for foodborne illnesses include inadequate cooking, cooling foods at room temperature, and long nails. However, improper storage is not mentioned as one of the CDC risk factors.

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  • 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
    Explanation
    Pesticides should be stored in a locked storage area away from food to prevent any contamination or accidental ingestion. Storing them close to the food-preparation area or under the sink can pose a risk to food safety and human health. The dry-storage area may not provide adequate protection against moisture or temperature changes that can affect the effectiveness of the pesticides. Therefore, the best practice is to keep pesticides securely locked away from food in a designated storage area.

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  • 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
    Explanation
    Drying hands and arms on a common cloth towel is not a step in proper handwashing because using a common cloth towel can lead to the spread of bacteria and other germs. It is recommended to use disposable paper towels or air dryers to avoid cross-contamination.

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  • 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
    Explanation
    Hepatitis A is the correct answer because it is a viral infection that can be transmitted through contaminated food or water. It is commonly spread through improper handling or preparation of food, as well as poor sanitation practices. Other diseases listed such as AIDS and tuberculosis are not typically transmitted through food, while hepatitis C is primarily transmitted through blood-to-blood contact.

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  • 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
    Explanation
    A foodhandler must remove his apron when leaving food-preparation areas to prevent cross-contamination. Aprons can accumulate bacteria and other contaminants while working in food-preparation areas. Removing the apron before leaving these areas helps to ensure that any potential contaminants do not spread to other areas of the establishment.

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  • 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.
    Explanation
    Hand sanitizers are not a substitute for handwashing, but they can be used as an additional measure when handwashing is not possible. Disposable gloves should also not be used as a replacement for handwashing, as they can still harbor bacteria and should be used in conjunction with proper hand hygiene. Foodhandlers must wait for hand sanitizer to dry before touching food to ensure that the sanitizer has effectively killed any potential pathogens on their hands. Reusing gloves is not recommended, as washing hands between tasks is not sufficient to eliminate the risk of cross-contamination.

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