Chemicals and poisonous materials: practice questions

1. Where should poisonous or toxic materials be located in relation to food, equipment, utensils, linens, and single-service articles?

1. In an area that is not above these items
2. Directly above these items to save floor space
3. Mixed together with these items in a single bin
4. In the same container as the food items

2. How should poisonous or toxic materials be separated from food and supplies to prevent contamination?

1. By spacing or partitioning
2. By placing them in the same drawer
3. By covering them with a cloth
4. By washing them before storage

3. Under what condition may equipment and utensil cleaners and sanitizers be stored in warewashing areas?

1. If they are stored to prevent contamination of food and supplies
2. If they are kept in the original manufacturer's box
3. If they are placed on the highest shelf available
4. If they are mixed with water before storage

4. Which types of poisonous or toxic materials are permitted to be stored inside a food establishment for operational purposes?

1. Only materials required for cleaning equipment, sanitizing utensils, and controlling pests.
2. Any cleaning supply purchased in bulk from a wholesale distributor.
3. Only organic and biodegradable cleaning agents approved by the manufacturer.
4. All household cleaning products used for general facility maintenance.

5. How does the restriction on storing poisonous materials apply to packaged goods intended for retail sale?

1. Packaged poisonous materials for retail sale are exempt from the operational storage restriction.
2. Packaged poisonous materials must be stored separately from all cleaning supplies.
3. Packaged poisonous materials are prohibited unless they are organic certified.
4. Packaged poisonous materials must be diluted before being stored in the facility.

6. Which regulatory standard must chemical sanitizers applied to food-contact surfaces meet?

1. Requirements specified in 40 CFR 180.940 for antimicrobial formulations
2. Requirements specified in FDA Guidance for Industry on organic acids
3. Standards set by the National Sanitation Foundation for commercial kitchens
4. Guidelines established by the World Health Organization for hygiene

7. What is an alternative regulatory compliance path for chemical sanitizers used on food-contact surfaces?

1. Meeting requirements in 40 CFR 180.2020 for pesticide chemicals not requiring tolerance
2. Meeting requirements in 40 CFR 180.940 for inert ingredients only
3. Meeting requirements in FDA Food Code Chapter 3 for handwashing stations
4. Meeting requirements in USDA guidelines for organic produce washing

8. Which of the following criteria must a chemical meet to be legally used for washing or peeling raw, whole fruits and vegetables?

1. It must be an approved food additive listed for this intended use in 21 CFR 173.
2. It must be a natural substance derived directly from plant sources.
3. It must have a pH level between 4.0 and 7.0 to ensure safety.
4. It must be certified organic by a recognized third-party agency.

9. If a chemical used for processing fruits and vegetables is not listed as an approved food additive, what alternative status can it hold to be compliant?

1. It must be generally recognized as safe (GRAS) for this intended use.
2. It must be imported from a country with stricter safety standards.
3. It must be diluted to half strength before application.
4. It must be approved by the local health department inspector.

10. What additional requirement applies to chemicals used for washing fruits and vegetables regarding their labeling?

1. They must meet the requirements in 40 CFR 156 Labeling Requirements for Pesticide and Devices.
2. They must display a QR code linking to the manufacturer's website.
3. They must be labeled in English only, regardless of location.
4. They must include a expiration date of no more than six months.

11. When applying a pesticide in a food establishment, how should a worker protect food, equipment, and utensils from contamination such as drip, drain, fog, splash, or spray?

1. By removing the items or covering them with impermeable covers
2. By wiping the items with a damp cloth immediately after spraying
3. By allowing the pesticide to dry completely before placing items back
4. By using a fan to circulate air around the items

12. Who is authorized to apply a restricted use pesticide according to the conditions of use?

1. Any employee who has completed basic safety training
2. An applicator certified as defined in the Federal Insecticide, Fungicide, and Rodenticide Act
3. The manager of the food establishment regardless of certification
4. Any person who has read the manufacturer's label instructions

13. What must be done to equipment and utensils after applying poisonous or toxic materials?

1. Leave them to air dry for at least one hour
2. Clean and sanitize them
3. Wipe them with a dry paper towel
4. Rinse them with cold water only

14. How must poisonous or toxic materials be used in a food establishment?

1. According to the manufacturer's use directions included in labeling
2. Only when the establishment is closed to customers
3. Based on the color of the liquid in the container
4. Until the surface appears visibly clean

15. When selecting a lubricant for bearings and gears located within food-contact surfaces, what specific regulatory standard must the lubricant meet?

1. It must meet the requirements specified in 21 CFR 178.3570.
2. It must be a non-toxic, water-soluble oil approved by the manufacturer.
3. It must be a silicone-based lubricant that does not leave residue.
4. It must be a food-grade vegetable oil with no additives.

16. When selecting a drying agent to use with a chemical sanitizing solution, what specific approval criterion must the agent meet?

1. It must be approved for general use in all food-contact applications.
2. It must be approved specifically for use with chemical sanitizing solutions.
3. It must be listed as a direct food substance under 21 CFR 182.
4. It must be approved under the threshold of regulation process for packaging.

17. How must refrigerated medicines belonging to employees or children be stored within a food refrigerator?

1. In an open tray placed directly on the shelf to allow air circulation.
2. In a package or container inside a covered, leakproof container identified for medicines.
3. Loose in a sealed plastic bag placed on top of food items.
4. In an uncovered metal bin located near the refrigerator door.

18. What is the required placement for refrigerated medicines stored in a food refrigerator at a day care center?

1. Located so they are accessible to children for easy retrieval.
2. Located on the bottom shelf to prevent tipping.
3. Located so they are inaccessible to children.
4. Located in the door bins for quick access by staff.

19. Where should medicines intended for employee use be located within a food establishment?

1. On top of clean dishes and utensils to keep them organized.
2. In a location that prevents contamination of food, equipment, and utensils.
3. Directly inside the food storage containers for easy access.
4. On the counter surface where food is prepared.

20. How should poisonous or toxic materials be positioned relative to food, equipment, and utensils to prevent contamination?

1. They must be stored directly above food items to save space.
2. They must be located in an area that is not above food, equipment, utensils, linens, and single-service articles.
3. They must be mixed with food items to ensure even distribution of chemicals.
4. They must be stored in the same container as the food they are meant to clean.

21. What method is specified for separating poisonous or toxic materials from food and equipment?

1. Separating them by spacing or partitioning.
2. Placing them in the same bin as clean linens.
3. Stacking them directly on top of single-service articles.
4. Leaving them uncovered in the food preparation area.