Food Safety Level 2 Exam Questions
with Complete Solutions
Highly Susceptible Population - ANSWER-Young Children, The Elderly, Pregnant
Women, Weakened Immune Systems
major food allergens - ANSWER-1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts
6. peanuts
7. wheat
8. soy
cause 90% of reactions
cross-contact - ANSWER-occurs when allergens pass from one food to another by
direct contact or by a surface or utensil that was not cleaned after touching an
allergen
anaphylactic shock - ANSWER-Severe allergic reaction that can be fatal
food worker health and hygiene - ANSWER-accounts for 65% of foodbourne illness
outbreaks
required symptoms workers must report - ANSWER-1. vomiting and diarrhea (unless
symptoms gone for 24 hrs and doctors note of not being contagious)
2. Jaundice
3. Sore throat with fever (unless doctors note is provided that they don't have strep)
4. lesion containing pus (unless bandaged with impermeable cover and glove)
food workers required reportable pathogens - ANSWER-1. norovirus
2. hep a
3. shigella
4. e. coli
5. salmonella
asymptomatic - ANSWER-less likely to spread disease but still needs reported. okay
to return to work with doctor note
what to do with known exposure - ANSWER-no need to notify regulatory authorities
but must use proper hygiene.
most important personal hygiene - ANSWER-hand washing
proper handwashing steps - ANSWER-1. wet hands with warm water
, 2. apply soap to wet hands
3. scrub hands, wrists, and lower arms for 15 wec
4. rinse hands
5. dry hands and arms with paper towel or jet air dryer
required handwashing area items - ANSWER-handwashing sinks are required in
bathrooms, food prep areas, and dishwashing areas.
must have warm water at least 100 deg, soap, paper towel dispenser, and sign
reminding workers to wash their hands
disposable gloves - ANSWER-excellent to protect food but shouldn't replace
handwashing. gloves should be changed after 4 hours of the same task, taking a
break, switching tasks, or when they are torn or contanimated
cloth gloves - ANSWER-can only be used if food is going to be cooked. should never
come in contact with ready to eat foods unless they have a smooth outer surface
bare hand contact with food - ANSWER-should be prevented especially with ready to
eat foods, but there are exclusions
bare hand contact with food exclusions - ANSWER-1. washing fruits and veggies
2.doesnt serve susceptible population
3. authority gives approval
personal hygiene rules - ANSWER-1. shower before work
2. wear clean clothes
3. eat, drink, and chew gum away from food
4. smoke outside of building
5. no jewelry on hands or wrists (except plain wedding band
6. keep fingernails clean and short (if wearing nail polish or false nails, use gloves
7. wear hair net, visor, or hat
8. cough or sneeze into crook of elbow or shoulder
food defense plan - ANSWER-involves precautions such as only allowing authorized
employees in storage/ prep areas, installing security cameras, locking doors, and
maintaining good lighting
source contamination - ANSWER-ways for food to become contaminated before it
arrives at an establishment
temperature of foods upon receiving - ANSWER-1. frozen foods should be frozen
2. refrigerated foods should be at or below 41 deg
3. shell eggs should be at 45 or lower
4. hot foods should be at or above 135
proper order of food on shelves - ANSWER-1. ready to eat foods above other foods
and separate from raw meats
2. arrange raw meats according to cooking temp (poultry below beef)
with Complete Solutions
Highly Susceptible Population - ANSWER-Young Children, The Elderly, Pregnant
Women, Weakened Immune Systems
major food allergens - ANSWER-1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts
6. peanuts
7. wheat
8. soy
cause 90% of reactions
cross-contact - ANSWER-occurs when allergens pass from one food to another by
direct contact or by a surface or utensil that was not cleaned after touching an
allergen
anaphylactic shock - ANSWER-Severe allergic reaction that can be fatal
food worker health and hygiene - ANSWER-accounts for 65% of foodbourne illness
outbreaks
required symptoms workers must report - ANSWER-1. vomiting and diarrhea (unless
symptoms gone for 24 hrs and doctors note of not being contagious)
2. Jaundice
3. Sore throat with fever (unless doctors note is provided that they don't have strep)
4. lesion containing pus (unless bandaged with impermeable cover and glove)
food workers required reportable pathogens - ANSWER-1. norovirus
2. hep a
3. shigella
4. e. coli
5. salmonella
asymptomatic - ANSWER-less likely to spread disease but still needs reported. okay
to return to work with doctor note
what to do with known exposure - ANSWER-no need to notify regulatory authorities
but must use proper hygiene.
most important personal hygiene - ANSWER-hand washing
proper handwashing steps - ANSWER-1. wet hands with warm water
, 2. apply soap to wet hands
3. scrub hands, wrists, and lower arms for 15 wec
4. rinse hands
5. dry hands and arms with paper towel or jet air dryer
required handwashing area items - ANSWER-handwashing sinks are required in
bathrooms, food prep areas, and dishwashing areas.
must have warm water at least 100 deg, soap, paper towel dispenser, and sign
reminding workers to wash their hands
disposable gloves - ANSWER-excellent to protect food but shouldn't replace
handwashing. gloves should be changed after 4 hours of the same task, taking a
break, switching tasks, or when they are torn or contanimated
cloth gloves - ANSWER-can only be used if food is going to be cooked. should never
come in contact with ready to eat foods unless they have a smooth outer surface
bare hand contact with food - ANSWER-should be prevented especially with ready to
eat foods, but there are exclusions
bare hand contact with food exclusions - ANSWER-1. washing fruits and veggies
2.doesnt serve susceptible population
3. authority gives approval
personal hygiene rules - ANSWER-1. shower before work
2. wear clean clothes
3. eat, drink, and chew gum away from food
4. smoke outside of building
5. no jewelry on hands or wrists (except plain wedding band
6. keep fingernails clean and short (if wearing nail polish or false nails, use gloves
7. wear hair net, visor, or hat
8. cough or sneeze into crook of elbow or shoulder
food defense plan - ANSWER-involves precautions such as only allowing authorized
employees in storage/ prep areas, installing security cameras, locking doors, and
maintaining good lighting
source contamination - ANSWER-ways for food to become contaminated before it
arrives at an establishment
temperature of foods upon receiving - ANSWER-1. frozen foods should be frozen
2. refrigerated foods should be at or below 41 deg
3. shell eggs should be at 45 or lower
4. hot foods should be at or above 135
proper order of food on shelves - ANSWER-1. ready to eat foods above other foods
and separate from raw meats
2. arrange raw meats according to cooking temp (poultry below beef)
