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FIELD SANITATION TEAM CLASS TEST EXAM
ACTUAL EXAM PREP QUESTIONS AND
CORRECT ANSWERS| LATEST UPDATED
VERSION WITH VERIFIED SOLUTIONS -
ASSURED PASS
The temperature range for the temperature danger zone is from 42°F to 134°F.
True.
When hot food is brought to your unit in field-insulated containers, the temperature
of the food should at least be:
135°F.
Food-borne disease outbreaks can be attributed to which of the following:
-Failing to keep a safe product temperature.
-Not protecting food from contamination.
-Improper procedures and practices of food handlers.
When checking the food temperature before serving, the temperature must be
_______ or above for hot foods and _______ or below for cold foods.
135°F/41°F.
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Under ordinary field conditions the chlorine residual required is _______ at the
point of production and distribution and at least _______ at the point of
consumption.
2 ppm, 1 ppm.
The contact time required for satisfactory disinfection of 400-gallon water trailer
while using chlorine is:
30 minutes.
If the chlorine residual is less than the desired level in a 5-gallon water jug, you
will add 1 half-gram spoonful of calcium hypochlorite to a half canteen cup of
water and stir the slurry solution. How much must be added to raise the residual to
the required level for safe consumption?
1/2 of the solution.
How many iodine tablets are needed to disinfect a one-quart canteen.
Two iodine tablets.
In reference to insect and arthropod repellents, which of the following is a true
statement:
Treat military field uniforms, tent liners, and bed nets with permethrin.
FIELD SANITATION TEAM CLASS TEST EXAM
ACTUAL EXAM PREP QUESTIONS AND
CORRECT ANSWERS| LATEST UPDATED
VERSION WITH VERIFIED SOLUTIONS -
ASSURED PASS
The temperature range for the temperature danger zone is from 42°F to 134°F.
True.
When hot food is brought to your unit in field-insulated containers, the temperature
of the food should at least be:
135°F.
Food-borne disease outbreaks can be attributed to which of the following:
-Failing to keep a safe product temperature.
-Not protecting food from contamination.
-Improper procedures and practices of food handlers.
When checking the food temperature before serving, the temperature must be
_______ or above for hot foods and _______ or below for cold foods.
135°F/41°F.
, 2|Page
Under ordinary field conditions the chlorine residual required is _______ at the
point of production and distribution and at least _______ at the point of
consumption.
2 ppm, 1 ppm.
The contact time required for satisfactory disinfection of 400-gallon water trailer
while using chlorine is:
30 minutes.
If the chlorine residual is less than the desired level in a 5-gallon water jug, you
will add 1 half-gram spoonful of calcium hypochlorite to a half canteen cup of
water and stir the slurry solution. How much must be added to raise the residual to
the required level for safe consumption?
1/2 of the solution.
How many iodine tablets are needed to disinfect a one-quart canteen.
Two iodine tablets.
In reference to insect and arthropod repellents, which of the following is a true
statement:
Treat military field uniforms, tent liners, and bed nets with permethrin.
