3F151 MODULE 2
PRACTICE EXAM GUIDE
Question 1: A food-service worker is beginning proper handwashing. What should be done �rst?
Choices:
1) Apply soap 2) Wet hands with clean running water 3) Scrub �ngertips 4) Dry with a disposable towel
Correct Answer: Wet hands with clean running water
Explanation: Proper handwashing begins by wetting the hands with clean running water before applying soap and scrubbing.Page 1
Question 2: Which �ngernail condition best supports sanitary food handling?
Choices:
1) Nails extending about 1 inch beyond the �ngertip 2) Nails kept short and maintained so they do not interfere with glove use 3) Arti�cial nails worn under a single glove 4) Long nails covered with jewelry Correct Answer: Nails kept short and maintained so they do not interfere with glove use Explanation: Short well-maintained nails reduce places where soil and microorganisms can collect and help gloves �t and remain intact.Question 3: Which Department of the Air Force publication addresses public facility sanitation requirements relevant to food-service facilities?
Choices:
1) DAFI 48-117
2) DAFI 36-2903
3) AFI 24-605V2
4) DAFMAN 36-2689
Correct Answer: DAFI 48-117
Explanation: DAFI 48-117 is the Department of the Air Force instruction for Public Facility Sanitation and is a key sanitation reference.Page 2
Question 4: A diner reports nausea only a few hours after eating food containing a preformed toxin. Which foodborne illness pattern is most consistent with this rapid onset?
Choices:
1) Foodborne intoxication 2) Parasitic infection 3) Chronic nutritional de�ciency 4) Allergic sensitization only
Correct Answer: Foodborne intoxication
Explanation: Foodborne intoxication can begin rapidly because toxin is already present in the food before it is consumed.Question 5: Which situation most clearly requires immediate corrective action to prevent cross-contamination?
Choices:
1) Raw poultry stored above ready-to-eat salad 2) Dry cereal stored in a sealed bin 3) Clean plates stored inverted 4) Single-use cups kept in a covered dispenser
Correct Answer: Raw poultry stored above ready-to-eat salad
Explanation: Raw animal food stored over ready-to-eat food can drip contaminants onto food that will not receive further cooking.Page 3