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Question 1 of 10
1. Question
What is the only completely reliable backflow avoidance method?
Correct
The air gap is the only absolutely effective way to avoid backflow.
Incorrect
The air gap is the only absolutely effective way to avoid backflow.
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Question 2 of 10
2. Question
The end of a hose is dropped into a mop bucket by a food handler and the water is turned on to fill it. What was done wrong by the food handler?
Correct
The end of a hose is dropped into a mop bucket by a food handler and the water is turned on to fill it. The food handler has created a cross-connection that has been done wrong.
Incorrect
The end of a hose is dropped into a mop bucket by a food handler and the water is turned on to fill it. The food handler has created a cross-connection that has been done wrong.
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Question 3 of 10
3. Question
To be the brightest, which area of the activity is usually required?
Correct
The operation’s preparation area is usually required to be the brightest
Incorrect
The operation’s preparation area is usually required to be the brightest
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Question 4 of 10
4. Question
In the outside region of the facility, an action earned a breach. The manager investigated the area and found that the dumpster was put on a drive that was freshly graved. The lids were closed, and to keep the dumpster from draining, the drain plug was in place. What was the issue?
Correct
In the outside zone of the plant, an action earned a breach. The manager investigated the area and found that the dumpster was put on a drive that was freshly graved. The lids were closed, and to keep the dumpster from draining, the drain plug was in place. The problem was that the surface beneath the dumpster had to be filled with concrete or asphalt.
Incorrect
In the outside zone of the plant, an action earned a breach. The manager investigated the area and found that the dumpster was put on a drive that was freshly graved. The lids were closed, and to keep the dumpster from draining, the drain plug was in place. The problem was that the surface beneath the dumpster had to be filled with concrete or asphalt.
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Question 5 of 10
5. Question
The walls and ceiling of an operation have a buildup of grease and condensation. What is the issue most likely to arise?
Correct
The most possible concern is that an operation has an accumulation of grease and condensation on the walls and ceiling. The ventilation system does not operate properly.
Incorrect
The most possible concern is that an operation has an accumulation of grease and condensation on the walls and ceiling. The ventilation system does not operate properly.
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Question 6 of 10
6. Question
A broken water main caused the water to look brown during an operation. What does a manager do?
Correct
A broken water main caused the water to look brown during an operation. The manager should contact the local regulatory authority before using it.
Incorrect
A broken water main caused the water to look brown during an operation. The manager should contact the local regulatory authority before using it.
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Question 7 of 10
7. Question
What is the best way to remove the control of pests entering the operation?
Correct
The best way to prevent the control of pests entering the operation is to work with a licensed pest control operation (PCO).
Incorrect
The best way to prevent the control of pests entering the operation is to work with a licensed pest control operation (PCO).
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Question 8 of 10
8. Question
Why are children of preschool-age at greater risk of foodborne diseases?
Correct
Good immune systems have not been developed for preschool-aged children at a higher risk for foodborne diseases.
Incorrect
Good immune systems have not been developed for preschool-aged children at a higher risk for foodborne diseases.
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Question 9 of 10
9. Question
What is the purpose of refusing to deliver fresh chicken breasts?
Correct
The reason for refusing the delivery of fresh chicken breasts is that the chicken temperature is 13°C
Incorrect
The reason for refusing the delivery of fresh chicken breasts is that the chicken temperature is 13°C
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Question 10 of 10
10. Question
The five common mistakes that can lead to foodborne illness include failing to properly cook food, keeping food at the wrong temperature, Usage of contaminated supplies, poor personal hygiene procedure, and
Correct
The five common mistakes that can lead to foodborne illness are failing to properly cook food, storing food at the wrong temperature, using dirty equipment, practising bad personal hygiene, and buying food from unsafe sources.
Incorrect
The five common mistakes that can lead to foodborne illness are failing to properly cook food, storing food at the wrong temperature, using dirty equipment, practising bad personal hygiene, and buying food from unsafe sources.