Virtual Food Safety Exam- Module 3
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This exam has been constructed to fit MODULE 3 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 qualify for the next 3 MODULE exams. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns.
- 1.
- A.
Fish fillets, ground beef, chicken breast
- B.
Chicken breast, ground beef, fish fillets
- C.
Ground beef, fish fillets, chicken breast
- D.
Fish fillets, chicken breast, ground beef
- 2.__________must be stored at an internal temperature of 41 or lower.
- A.
Shell eggs
- B.
Fresh whole lobster
- C.
Live shellfish
- D.
Ultra High Temperature/UHT foods NOT aseptically packaged
- 3.A can of strawberries dated 8/10 are stored in front of another can of strawberries, dated 8/30. This is an example of
- A.
FIFO
- B.
HACCP
- C.
Storage prevention
- D.
Can rotation
- 4.The “flow of food” refers to the
- A.
Amount of time food is left in storage.
- B.
Proper food-storage methods.
- C.
Path that food travels through an establishment.
- D.
Amount of time it takes to prepare a dish.
- 5.Which of the following practices would prevent cross-contamination?
- A.
Designating color-coded cutting boards for beef, poultry, and produce
- B.
Cooking poultry to 165ºF (74ºC) for 15 seconds
- C.
Storing flour in the dry-storage area
- D.
Hiring a pest management organization to rid your establishment of cockroaches
- 6.When you are receiving a delivery of food for your establishment, it is important that you
- A.
Refrigerate it before inspecting it.
- B.
Check the temperature and quality before accepting it.
- C.
Store it with other recent deliveries.
- D.
Take it out of its original packaging before storing it.
- 7.
- A.
In boxes that are packed tightly together.
- B.
Out of sunlight.
- C.
At temperatures between 41°F (5°C) and 50°F (10°C).
- D.
In boxes that are pushed next to the walls.
- 8.
- A.
The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours
- B.
The process by which cooked food is cooled to 70ºF (21ºC) within four hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional two hours
- C.
The process by which cooked food is kept at room temperature until it reaches 70ºF (21ºC), and then from 70ºF to 41ºF (21ºC to 5ºC) in an additional four hours
- D.
The process by which cooked food is cooled from 125ºF to 70ºF (52ºC to 21ºC) in four hours and then from 70ºF to 41ºF (21ºC to 5ºC) in two hours
- 9.All of the following are methods to cool food quickly and safely, except .
- A.
Stirring food as it cools
- B.
Dividing large containers of food into smaller containers or shallow pans.
- C.
Cutting large food items, such as meat, into smaller pieces.
- D.
Placing it uncovered into the freezer.
- 10.
- A.
30 minutes
- B.
1 hour
- C.
2 hours
- D.
4 hours
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