Virtual Food Safety Exam- Module 6

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Virtual Food Safety Exam- Module 6 - Quiz

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

    Correct Answer
    D. Refrigerating dry food
    Explanation
    Refrigerating dry food will not help prevent pests from entering a foodservice establishment because pests are not attracted to dry food. Inspecting all deliveries is important to ensure that pests are not being brought in with the deliveries. Installing an air curtain helps to create a barrier and prevent pests from entering through open doors. Sealing cracks in floors and walls helps to eliminate potential entry points for pests. However, refrigerating dry food does not deter pests as they are not attracted to it.

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  • 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.

    Correct Answer
    D. Dime-sized holes at the base of a wall.
    Explanation
    This answer is correct because the presence of dime-sized holes at the base of a wall is not a sign of a cockroach infestation. Cockroaches are known to leave behind small black capsules, black specks that look like black pepper, and a strong oily odor. However, dime-sized holes at the base of a wall could indicate a different type of pest or structural issue.

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  • 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.

    Correct Answer
    B. It creates a barrier to pests around doors that are open.
    Explanation
    An air curtain creates a barrier to pests around doors that are open. This means that when a door is open, the air curtain blows a stream of air across the opening, preventing insects or other pests from entering the space. This helps to maintain cleanliness and hygiene by keeping pests out and reducing the risk of contamination.

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  • 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.

    Correct Answer
    D. Storing aerosol cans in a cool place.
    Explanation
    Storing aerosol cans in a cool place is not a method to deny pests food and shelter. The other options mentioned, such as storing food quickly, disposing garbage promptly, and keeping restrooms clean, all contribute to denying pests access to food and shelter. However, storing aerosol cans in a cool place does not directly impact pests' access to food or shelter.

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  • 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

    Correct Answer
    C. Food and Drug Administration
    Explanation
    The Food and Drug Administration (FDA) is responsible for writing and recommending food codes. They are a regulatory agency within the United States Department of Health and Human Services. The FDA ensures the safety and proper labeling of food products and sets standards for food processing and manufacturing. They work to protect public health by regulating food safety and sanitation practices.

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  • 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

    Correct Answer
    C. Self Inspection Program
    Explanation
    A self inspection program should be conducted before a food safety inspection to ensure that all necessary measures and protocols are being followed. This program allows the food establishment to identify any potential issues or violations and address them before the official inspection takes place. It helps in maintaining compliance with food safety regulations and ensures that the establishment is prepared for the inspection.

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  • 7. 

    Food safety inspections should be conducted by a licensed and certified?  

    • A.

      Health Coordinator

    • B.

      Food Specialist

    • C.

      Health Inspector

    • D.

      Chef Inspector

    Correct Answer
    C. Health Inspector
    Explanation
    Food safety inspections should be conducted by a licensed and certified Health Inspector. This is because Health Inspectors have the necessary knowledge and expertise to assess and ensure compliance with food safety regulations and standards. They are trained in identifying potential health hazards, proper food handling practices, and sanitation requirements. By having a licensed and certified Health Inspector conduct the inspections, it helps to ensure that food establishments are maintaining safe and hygienic conditions, reducing the risk of foodborne illnesses and ensuring the overall safety of consumers.

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  • 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

    Correct Answer
    C. Department of Public Health
    Explanation
    The correct answer is the Department of Public Health. Food codes are enforced at the level of the Department of Public Health in the food code regulatory chain. This department is responsible for ensuring that food establishments comply with regulations and standards related to food safety and sanitation. They conduct inspections, issue permits, and enforce penalties for violations to ensure the safety of the public.

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  • 9. 

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

    • A.

      Anything

    • B.

      Fires

    • C.

      No Food

    • D.

      All of the above

    Correct Answer
    B. Fires
    Explanation
    The department of public health can close a foodservice operation for fires. This is because fires pose a significant risk to the safety of both the employees and the customers in a foodservice operation. Fires can cause injuries, property damage, and can also lead to the contamination of food and the spread of harmful substances. Therefore, in order to protect public health and safety, the department of public health has the authority to close a foodservice operation in the event of a fire.

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  • 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

    Correct Answer
    B. Anytime
    Explanation
    Food service operations are subjected to inspections anytime because inspections can be conducted at any time to ensure that the operations are meeting health and safety regulations. This allows for regular monitoring and assessment of the cleanliness, food handling practices, and overall compliance of the establishment. Inspections can help identify and address any potential risks or violations, ensuring the safety and well-being of the customers.

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