Virtual Food Safety Exam- Module 6

10 Questions | Total Attempts: 687

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Food Safety Quizzes & Trivia

This exam has been constructed to fit MODULE 6 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 FINAL exam. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns.


Questions and Answers
  • 1. 
    Which of the following methods will not help prevent pests from entering a foodservice establishment?  
    • A. 

      Inspecting all deliveries

    • B. 

      Installing an air curtain

    • C. 

      Sealing cracks in floors and walls

    • D. 

      Refrigerating dry food

  • 2. 
    All of the following are signs of a cockroach infestation, except  
    • A. 

      A strong oily odor.

    • B. 

      Small black capsules.

    • C. 

      Black specks that look like black pepper.

    • D. 

      Dime-sized holes at the base of a wall.

  • 3. 
    What is the purpose of an air curtain?  
    • A. 

      It helps maintain the temperatures in freezer units.

    • B. 

      It creates a barrier to pests around doors that are open.

    • C. 

      It is a backflow prevention device.

    • D. 

      It is a shield to help prevent contamination of food in salad bars.

  • 4. 
    All of the following are methods to deny pests food and shelter, except  
    • A. 

      Storing food as quickly as possible.

    • B. 

      Promptly disposing garbage.

    • C. 

      Keeping restrooms clean.

    • D. 

      Storing aerosol cans in a cool place.

  • 5. 
    Food codes are written and recommended by this agency.  
    • A. 

      Food Safety Sanitation Agencies

    • B. 

      Department of Public Health

    • C. 

      Food and Drug Administration

    • D. 

      United States Department of Agriculture

  • 6. 
    Before the food safety inspection, this should be conducted.  
    • A. 

      Pest Control Evaluation

    • B. 

      Hazard Analysis Critical Control Point program

    • C. 

      Self Inspection Program

    • D. 

      Food Variance Program

  • 7. 
    Food safety inspections should be conducted by a licensed and certified?  
    • A. 

      Health Coordinator

    • B. 

      Food Specialist

    • C. 

      Health Inspector

    • D. 

      Chef Inspector

  • 8. 
    Food codes are enforced at what level of the food code regulatory chain.  
    • A. 

      United States Department of Agriculture

    • B. 

      Food and Drug Administration

    • C. 

      Department of Public Health

    • D. 

      Food Safety Sanitation Agencies

  • 9. 
    The department of public health can close a foodservice operation for.  
    • A. 

      Anything

    • B. 

      Fires

    • C. 

      No Food

    • D. 

      All of the above

  • 10. 
    When are food service operations subjected to inspections?  
    • A. 

      Every 3 months

    • B. 

      Anytime

    • C. 

      2 times a year

    • D. 

      1 time a year