FCS Audit Training Quiz
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Please click on start quiz to take the test. You will need to achieve 80% to pass and receive your certificate. The time limit is 40 minutes. And you will have 3 attempts to pass. Good luck!
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Question 1 of 43
1. Question
The FCS audit is designed to help ______. Choose the correct answer
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Question 2 of 43
2. Question
Bacteria are _____
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Question 3 of 43
3. Question
Bacteria live in water and humans only. True or False
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Question 4 of 43
4. Question
At what temperature do bacteria grow at their best?
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Question 5 of 43
5. Question
Lemons have a pH that is low enough to stop any contamination. You can use lemons to kill bacteria. True or False
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Question 6 of 43
6. Question
In ideal conditions, bacteria can multiply within _____? Choose the correct answer.
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Question 7 of 43
7. Question
Choose two examples of the types of possible contamination sources.
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Question 8 of 43
8. Question
Pathogenic (food poisoning) bacteria cause foods to go “off”. You can see it, taste it and smell the food is off. True or False
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Question 9 of 43
9. Question
Raw fruits and vegetables are of particular concern because washing cannot decrease or eliminate the contamination. True or False
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Question 10 of 43
10. Question
Bacteria form what we call _______ which have millions of cells which allow us to easily see bacteria in a medium that is grown in the lab known as agar plates. Choose the correct answer.
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Question 11 of 43
11. Question
Bacteria in humans grow in your_____? Choose the most correct answer.
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Question 12 of 43
12. Question
There are six elements in the environment that allow bacteria to grow and survive. Choose one option that is not one of the elements
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Question 13 of 43
13. Question
E.coli and most bacteria are unable to rapidly multiply every 20 minutes at 20 to 45 °Celsius. True or False
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Question 14 of 43
14. Question
The dishwasher is designed to wash a high volume of plates, cups, cutlery and crockery in a consistent way that is unaffected by____.
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Question 15 of 43
15. Question
The rinse cycle has three functions. Choose one correct answer.
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Question 16 of 43
16. Question
At what temperatures should the wash and rinse cycles of the machine be at?
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Question 17 of 43
17. Question
The cleaning steps for cutting boards are____?
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Question 18 of 43
18. Question
Wooden cutting boards should never be washed. True or false.
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Question 19 of 43
19. Question
Access to hot water is ____?
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Question 20 of 43
20. Question
Sanitiser in rinse basin is designed to keep the rinse water clean and free of germs, and an additional sanitising step for equipment. True or False?
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Question 21 of 43
21. Question
Equipment such as ____ needs clean as you go.
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Question 22 of 43
22. Question
The contact time for the sanitiser on a surface is ____?
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Question 23 of 43
23. Question
When is hand washing important?
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Question 24 of 43
24. Question
Which statement is incorrect?
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Question 25 of 43
25. Question
Personal hygiene requirements in the kitchen include____
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Question 26 of 43
26. Question
Which statement is correct?
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Question 27 of 43
27. Question
Any food that has been cut or prepared and will not undergo any cooking must be stored on the lowest shelf. True or False?
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Question 28 of 43
28. Question
Fruits & vegetables that have not been cut or prepared can be stored below RTE-foods
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Question 29 of 43
29. Question
The dry store can be overlooked in terms of food safety, because of the long shelf-life of the products. True or False?
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Question 30 of 43
30. Question
The Danger Zone is ____?
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Question 31 of 43
31. Question
Which statement is correct?
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Question 32 of 43
32. Question
When it comes to freezing foods, cooked foods intended to be frozen, ____?
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Question 33 of 43
33. Question
Yellow cutting boards can be used for cooked chicken. True or False?
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Question 34 of 43
34. Question
What to look for when receiving supplier goods? Choose 2 correct answers
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Question 35 of 43
35. Question
Ice-cream should only be received no warmer than -18°C (0°F) and ____ . Choose the correct answer.
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Question 36 of 43
36. Question
Which statement is correct about cooling procedures?
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Question 37 of 43
37. Question
Defrosting of frozen foods should take place as quickly as possible. True or False?
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Question 38 of 43
38. Question
Cover or wrap leftovers in airtight packaging, or store them in sealable containers. And follow cooling procedures by___? Choose the correct answer.
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Question 39 of 43
39. Question
Keeping good records in the kitchen helps you____?
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Question 40 of 43
40. Question
Which two statements are most correct?
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Question 41 of 43
41. Question
A digital probe thermometer is needed to record only food temperatures once per day. True or False
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Question 42 of 43
42. Question
Choose the incorrect statement.
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Question 43 of 43
43. Question
Having an active food safety system in place is important___. Choose as many correct answers as possible.
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