Farmers Market Health Department Quiz Question Title * 1. Who does NOT count as a food establishment? Select all that apply. An operation that stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food to the public for human consumption, such as a restaurant, satellite or catered feeding location A food processing plant, including those that are located on the premises of a food establishment A produce stand that only offers whole, uncut fresh fruits and vegetables An establishment that offers only prepackaged food that is not time/temperature control for safety food Question Title * 2. What does it mean to be a "temporary food establishment"? A food establishment that operates for no longer than 7 consecutive days A food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration A food establishment that operates for only 1 day with a small fee A food establishment that operates for solely for the purpose of an event or holiday Question Title * 3. What is required when filling out a "temporary food establishment" application? Complete Application & $100 fee (if applicable) Complete Application & $40 fee (if applicable) Complete Application, Certified Food Manager's Certificate, & $40 fee (if applicable) Complete Application, Certified Food Manager's Certificate, Food Handler's Card, & $40 fee (if applicable) Question Title * 4. What are the 6 Big Food Borne Illnesses? E. Coli Salmonella typhi Norovirus Campylobacter Shigella Listeria Hepatitis A Toxoplasma Salmonella Question Title * 5. When working with food, you only need to sanitize your equipment, not wash. True False Question Title * 6. Which of the following meats are to be cooked at 145 degrees Fahrenheit? Turkey Duck Whole Seafood Roasts Ostrich Meat Beef, Lamb, Veal, & Pork Chicken Eggs (if served immediately) Question Title * 7. Select the following of what you CAN'T do with a VDH temporary food permit. Cook without an inspection and permit issued Serve food cooked in a private residence Set up on a street corner and serve lunch Set up at the Farmers Market Sell food cooked by a restaurant or non-wholesale approved establishment Question Title * 8. What responsibility does the VDH have jurisdiction with? Cottage Law Temporary food vendors Resturants Caterers Wholesaling facilities (bakeries, manufacturing and processing facilities) Question Title * 9. What it missing from the wash station under the yellow circle? Sanitizer Soap Disinfectant Hand Wipes Question Title * 10. Please type your name if you understand the policies and regulations from the Virginia Department of Health for food safety. Done