Safety & Sanitation Exam ACTUAL
QUESTIONS AND CORRECT ANSWERS
when handling chemicals, which of the following are safety to follow?
a. allow direct skin contact
b. store near food processing equipment
c. do not smell the chemical when determining sanitizer type
d. wear gloves when only handling certain chemicals - Correct answer✔sAnswer: C - do not
smell the chemical when determining sanitizer type
when performing daily tasks, which of the following is cleaned and sanitized once a day?
a. tables
b. utensils
c. storage shelves
d. the floor - Correct answer✔sAnswer: C - storage shelves
foodborne illnesses are the result of which of the following?
a. flu viruses
b. sanitation of food contact surfaces
c. infection of the gastrointestinal tract caused by food containing bacteria
d. food not cooked to the proper temperature - Correct answer✔sAnswer: C - infection of the
gastrointestinal tract caused by food containing bacteria
, an inspection that happens unannounced is which of the following?
a. folow-up inspection
b. routine inspection
c. unscheduled inspection
d. unannounced inspection - Correct answer✔sAnswer: B - routine inspection
which of the following is not a step of HACCP?
a. establishing effective record keeping
b. analyze chemicals
c. establish procedures to monitor CCP
d. identify critical control points - Correct answer✔sAnswer: B - analyze chemicals
which of the following is the proper concentration of chlorine on non-porous surfaces?
a. 50 ppm to 150 ppm
b. 600 ppm to 700 ppm
c. 100 ppm to 200 ppm
d. 300 ppm to 400 ppm - Correct answer✔sAnswer: C - 100 ppm to 200 ppm
sanitizer labels should include which of the following statements?
a. EPA registration number
QUESTIONS AND CORRECT ANSWERS
when handling chemicals, which of the following are safety to follow?
a. allow direct skin contact
b. store near food processing equipment
c. do not smell the chemical when determining sanitizer type
d. wear gloves when only handling certain chemicals - Correct answer✔sAnswer: C - do not
smell the chemical when determining sanitizer type
when performing daily tasks, which of the following is cleaned and sanitized once a day?
a. tables
b. utensils
c. storage shelves
d. the floor - Correct answer✔sAnswer: C - storage shelves
foodborne illnesses are the result of which of the following?
a. flu viruses
b. sanitation of food contact surfaces
c. infection of the gastrointestinal tract caused by food containing bacteria
d. food not cooked to the proper temperature - Correct answer✔sAnswer: C - infection of the
gastrointestinal tract caused by food containing bacteria
, an inspection that happens unannounced is which of the following?
a. folow-up inspection
b. routine inspection
c. unscheduled inspection
d. unannounced inspection - Correct answer✔sAnswer: B - routine inspection
which of the following is not a step of HACCP?
a. establishing effective record keeping
b. analyze chemicals
c. establish procedures to monitor CCP
d. identify critical control points - Correct answer✔sAnswer: B - analyze chemicals
which of the following is the proper concentration of chlorine on non-porous surfaces?
a. 50 ppm to 150 ppm
b. 600 ppm to 700 ppm
c. 100 ppm to 200 ppm
d. 300 ppm to 400 ppm - Correct answer✔sAnswer: C - 100 ppm to 200 ppm
sanitizer labels should include which of the following statements?
a. EPA registration number
