WSQ Food Safety Course Level 1 — Questions and Answers

Question 1: What are the three main categories of pests that pose a food safety risk in Singapore food establishments?

Cockroaches, rodents (rats and mice), and flies (including fruit flies) (Correct answer)
Ants, spiders, and lizards
Only cockroaches and rats
Only flying insects

Correct answer: Cockroaches, rodents (rats and mice), and flies (including fruit flies)

The three primary pest categories threatening food safety in Singapore's food establishments are cockroaches (spread bacteria via contact with food and surfaces), rodents (contaminate food with droppings, urine, and fur), and flies (transmit pathogens from waste to food). Singapore's tropical climate makes these pests particularly prevalent.

Question 2: Under Singapore's Sale of Food Act regulations, which of the following is a mandatory requirement on a pre-packaged food label?

Only the nutrition information panel
Only the product name and manufacturer name
Only the ingredients list and expiry date
Name of food, list of ingredients, net content, name and address of manufacturer/importer, expiry date, and country of origin (where required) (Correct answer)

Correct answer: Name of food, list of ingredients, net content, name and address of manufacturer/importer, expiry date, and country of origin (where required)

Singapore's food labelling regulations require pre-packaged food to display: the name/description of the food, a complete ingredient list in descending order of weight, net content/quantity, name and address of the local manufacturer or importer, date marking (best before or use by), and country of origin for certain products.

Question 3: What is 'cross-contamination' in food safety?

Spoilage of food caused by improper temperature
Contamination that only occurs between raw and cooked meats
The mixing of two different food allergens
The transfer of harmful microorganisms or substances from one food, surface, person, or piece of equipment to another (Correct answer)

Correct answer: The transfer of harmful microorganisms or substances from one food, surface, person, or piece of equipment to another

Cross-contamination is the transfer of harmful bacteria, viruses, allergens, or chemical contaminants from a contaminated source (raw food, unclean surfaces, equipment, hands) to food that was previously safe. It is one of the leading causes of foodborne illness.

Question 4: How should dishcloths and sponges be managed in a food establishment?

Dishcloths are not important for food safety
Only change cloths weekly
Replace or sanitise frequently, use colour-coded cloths for different tasks, store wet cloths in sanitiser solution between uses, and never use floor cloths on food surfaces (Correct answer)
Use the same cloth all day

Correct answer: Replace or sanitise frequently, use colour-coded cloths for different tasks, store wet cloths in sanitiser solution between uses, and never use floor cloths on food surfaces

Dishcloths and sponges are major bacteria harbours. They must be changed frequently, sanitised between uses, colour-coded (like chopping boards), and stored in sanitiser solution when not in use.

Question 5: What is the most effective way to prevent cross-contamination between raw and cooked foods in a kitchen?

Washing the same chopping board with soap between uses
Using separate, colour-coded chopping boards and utensils for raw and cooked/ready-to-eat foods (Correct answer)
Using disposable gloves without changing them between tasks
Cooking all foods together at the same time

Correct answer: Using separate, colour-coded chopping boards and utensils for raw and cooked/ready-to-eat foods

Using separate, colour-coded cutting boards and utensils for different food categories (e.g., red for raw meat, yellow for poultry, green for vegetables, white for dairy/bakery, blue for raw fish) ensures that pathogens from raw foods are never transferred to ready-to-eat foods.

Question 6: What is HACCP Principle 6 (verification)?

Identifying critical control points in the process
Documenting all HACCP procedures and records
Establishing monitoring procedures for CCPs
Establishing activities to confirm that the HACCP system is working effectively, including reviewing records, testing end products, and conducting audits (Correct answer)

Correct answer: Establishing activities to confirm that the HACCP system is working effectively, including reviewing records, testing end products, and conducting audits

Verification (Principle 6) involves activities that confirm the HACCP system is valid and working as intended. This includes reviewing CCP monitoring records, calibrating measuring equipment, conducting periodic audits, and testing finished products. Verification is distinct from monitoring — it confirms the system itself is effective.

Question 7: What is Norovirus and why is it a concern for food establishments in Singapore?

A mould found in bread
A highly contagious virus causing vomiting and diarrhoea that can spread through contaminated food, water, or surfaces; very small amounts cause illness (Correct answer)
A type of bacteria killed by cooking
A toxin in shellfish

Correct answer: A highly contagious virus causing vomiting and diarrhoea that can spread through contaminated food, water, or surfaces; very small amounts cause illness

Norovirus is extremely contagious — just 18 viral particles can cause illness. It spreads through contaminated food (especially shellfish and salads), water, surfaces, and person-to-person contact.

Question 8: What is the correct concentration of chlorine (bleach) solution for sanitising food contact surfaces in Singapore?

Approximately 100-200 ppm (parts per million) of available chlorine, following manufacturer's dilution instructions (Correct answer)
Any amount — the more the better
Chlorine should never be used on food surfaces
Neat (undiluted) bleach

Correct answer: Approximately 100-200 ppm (parts per million) of available chlorine, following manufacturer's dilution instructions

The recommended sanitising solution is 100-200 ppm chlorine. Too little is ineffective; too much can leave harmful chemical residues on food contact surfaces. Always follow manufacturer dilution guidelines.

Question 9: In a HACCP system, what is a 'corrective action'?

An action taken to improve the taste or presentation of food
A procedure for retraining staff after a food safety incident
The action to be taken when monitoring indicates a deviation from a critical limit at a CCP, to restore control and prevent unsafe food from reaching consumers (Correct answer)
A voluntary recall of food products from the market

Correct answer: The action to be taken when monitoring indicates a deviation from a critical limit at a CCP, to restore control and prevent unsafe food from reaching consumers

A corrective action is the predetermined response when monitoring shows that a CCP has deviated outside its critical limit. Corrective actions include identifying and disposing of affected food, restoring control of the process, and investigating the root cause to prevent recurrence.

Question 10: What is 'bio-film' and how does it relate to food safety?

A biodegradable food wrap
A slimy layer of bacteria that adheres to surfaces (cutting boards, pipes, equipment), protecting bacteria from cleaning and sanitising agents (Correct answer)
A documentary about biology
A type of food preservative

Correct answer: A slimy layer of bacteria that adheres to surfaces (cutting boards, pipes, equipment), protecting bacteria from cleaning and sanitising agents

Biofilms are colonies of bacteria that form a protective matrix on surfaces. They are resistant to normal cleaning and require thorough scrubbing and proper sanitisation to remove.

Question 11: What is the incubation period for most food-borne bacterial infections?

1-2 weeks after eating
Immediately after eating
Always exactly 24 hours
Typically 1-72 hours after consuming contaminated food, varying by the type of pathogen (Correct answer)

Correct answer: Typically 1-72 hours after consuming contaminated food, varying by the type of pathogen

Incubation periods vary: Staphylococcus toxins act in 1-6 hours, Salmonella in 6-72 hours, and Listeria can take up to 70 days. This makes it challenging to identify the source food.

Question 12: What is Salmonella and how is it commonly transmitted in Singapore?

A bacterium commonly found in raw poultry, eggs, and meat that causes food poisoning through improper cooking or cross-contamination (Correct answer)
A type of fish
A chemical contaminant
A type of mould

Correct answer: A bacterium commonly found in raw poultry, eggs, and meat that causes food poisoning through improper cooking or cross-contamination

Salmonella is one of the most common food-borne pathogens in Singapore. It is found in raw poultry, eggs, and meat. Prevention requires thorough cooking (74°C for poultry) and preventing cross-contamination.

Question 13: What are the three types of food contamination hazards?

Biological (bacteria, viruses), chemical (cleaning agents, pesticides), and physical (hair, glass, metal) (Correct answer)
Liquid, solid, and gas
Raw, cooked, and frozen
Hot, cold, and warm

Correct answer: Biological (bacteria, viruses), chemical (cleaning agents, pesticides), and physical (hair, glass, metal)

Food can be contaminated biologically (pathogens), chemically (cleaning agents, pesticides, allergens), or physically (foreign objects like hair, glass, metal fragments, insects).

Question 14: What is the purpose of a temperature log for refrigeration units?

To track energy consumption for cost management
Only required for large food manufacturers, not hawker stalls or restaurants
To satisfy insurance requirements only
To record and monitor refrigerator temperatures regularly to verify that food is being kept safe and to identify equipment failures early (Correct answer)

Correct answer: To record and monitor refrigerator temperatures regularly to verify that food is being kept safe and to identify equipment failures early

Temperature logs provide a documented record that refrigeration units are maintaining the required temperatures. Regular monitoring allows staff to identify equipment malfunctions early (before food becomes unsafe), provides evidence of due diligence, and supports food safety management systems like HACCP.

Question 15: What personal hygiene standards must food handlers maintain in Singapore?

Only washing hands once per shift
No specific standards exist
Clean uniform/apron, hair restraint (cap/net), short clean nails without nail polish, no jewellery (except plain band), no smoking in food areas, and reporting illness (Correct answer)
Only wearing a chef's hat

Correct answer: Clean uniform/apron, hair restraint (cap/net), short clean nails without nail polish, no jewellery (except plain band), no smoking in food areas, and reporting illness

Singapore requires food handlers to maintain high personal hygiene: clean attire, hair covering, trimmed nails, no jewellery (bacteria harbours), no smoking near food, and mandatory illness reporting.

Question 16: What are the signs of a cockroach infestation in a food establishment?

There are no visible signs of cockroaches
Live or dead cockroaches, droppings (dark specks), egg cases (oothecae), musty odour, and smear marks along walls and corners (Correct answer)
Only a bad smell
Only seeing live cockroaches

Correct answer: Live or dead cockroaches, droppings (dark specks), egg cases (oothecae), musty odour, and smear marks along walls and corners

Cockroach signs include: live or dead specimens, droppings (like ground pepper), egg cases, shed skins, musty odour, and brown smear marks along their regular paths. Finding these requires corrective action.

Question 17: Why must raw seafood be stored separately from other foods in a refrigerator?

Raw seafood can be stored on the same shelf as cooked food if individually wrapped
Raw seafood can harbour pathogens like Vibrio and Salmonella, and their juices can drip onto and contaminate other foods (Correct answer)
Separation is required only for shellfish, not for fish fillets
Seafood only needs to be stored separately for odour control

Correct answer: Raw seafood can harbour pathogens like Vibrio and Salmonella, and their juices can drip onto and contaminate other foods

Raw seafood commonly carries pathogens including Vibrio vulnificus, Vibrio parahaemolyticus, and Salmonella. Storing raw seafood above or near other foods risks drip contamination. It should be stored in sealed containers on the lowest shelves, separate from cooked and ready-to-eat foods.

Question 18: What is 'allergen cross-contamination' and why is it particularly serious?

Cross-contamination that only affects people with severe food allergies and is not a safety issue for others
The unintended transfer of food allergens to a food that should not contain that allergen, which can cause severe allergic reactions including anaphylaxis in sensitive individuals (Correct answer)
Only a problem when the allergen is a major ingredient
An issue only in food manufacturing, not in restaurant kitchens

Correct answer: The unintended transfer of food allergens to a food that should not contain that allergen, which can cause severe allergic reactions including anaphylaxis in sensitive individuals

Allergen cross-contamination occurs when a food that should be allergen-free comes into contact with an allergen during preparation. For people with severe food allergies, even trace amounts of an allergen can trigger life-threatening anaphylactic reactions. This makes allergen cross-contamination a critical food safety issue.

Question 19: A delivery of fresh fish arrives with an internal temperature of 12°C. What should the receiving staff do?

Reject the delivery as it has been in the temperature danger zone and may be unsafe — fresh fish should be delivered at 4°C or below (Correct answer)
Accept it and place it in the refrigerator immediately without concern
Accept it and freeze it immediately to kill any bacteria
Accept it and use the fish within 1 hour

Correct answer: Reject the delivery as it has been in the temperature danger zone and may be unsafe — fresh fish should be delivered at 4°C or below

Fresh fish should be delivered at 4°C or below. A delivery temperature of 12°C indicates the fish has been in the temperature danger zone, allowing bacterial growth. Receiving staff should reject non-compliant deliveries to prevent potentially unsafe food from entering the food establishment.

Question 20: What is the risk of using the same cooking oil repeatedly over many cycles without changing it?

The oil degrades, producing harmful compounds such as acrylamide and polar compounds that can contaminate food and pose health risks (Correct answer)
Oil can be used indefinitely if it is filtered after each use
Old oil only affects the taste and appearance of food, not safety
The only risk is increased calorie content of fried food

Correct answer: The oil degrades, producing harmful compounds such as acrylamide and polar compounds that can contaminate food and pose health risks

Repeatedly using cooking oil at high temperatures causes degradation, producing harmful polar compounds and acrylamide (a probable carcinogen). Singapore's SFA has guidelines on oil degradation limits, and food establishments should change oil regularly and monitor oil quality using test kits.

Question 21: What are the three types of food safety hazards analysed in HACCP?

Contamination, spoilage, and poor labelling
Biological (microorganisms), chemical (toxins, allergens, additives), and physical (foreign objects) (Correct answer)
Raw ingredients, equipment, and environment
Temperature, time, and human error

Correct answer: Biological (microorganisms), chemical (toxins, allergens, additives), and physical (foreign objects)

HACCP hazard analysis considers three categories: biological hazards (bacteria, viruses, parasites), chemical hazards (pesticides, cleaning agents, allergens, natural toxins), and physical hazards (glass, metal, bone fragments, plastic). All three must be assessed for each step of the food process.

Question 22: What colour-coded chopping board is typically designated for raw poultry in Singapore food safety training?

White
Blue
Red
Yellow (Correct answer)

Correct answer: Yellow

In the standard colour-coded cutting board system used in Singapore and internationally, yellow is designated for raw poultry (chicken, duck, turkey). Red is used for raw red meat, blue for raw fish, green for fruits and vegetables, white for dairy and bakery, and brown for cooked meat.

Question 23: What are the labelling requirements for pre-packaged food sold in Singapore?

Only the product name is required
Only imported food needs labelling
Labels must include product name, ingredients list, allergen information, country of origin, net weight, use-by/best-before date, and storage instructions (Correct answer)
No labelling is needed for pre-packaged food

Correct answer: Labels must include product name, ingredients list, allergen information, country of origin, net weight, use-by/best-before date, and storage instructions

SFA requires pre-packaged food to display: product name, ingredient list (in descending order), allergen declarations, country of origin, net content, date marking, storage conditions, and importer details.

Question 24: What is the CORRECT cleaning sequence to prevent cross-contamination on food contact surfaces?

Apply sanitiser directly without pre-cleaning
Clean with hot water only, then air dry
Apply sanitiser, then clean with detergent — sanitising first, then cleaning
Remove food debris, clean with detergent and warm water, rinse with clean water, then sanitise with an approved food-safe sanitiser (Correct answer)

Correct answer: Remove food debris, clean with detergent and warm water, rinse with clean water, then sanitise with an approved food-safe sanitiser

The correct sequence is: (1) remove food debris, (2) clean with detergent and water to remove grease and organic matter, (3) rinse to remove detergent residue, (4) sanitise with an approved food-safe sanitiser. Sanitisers cannot work effectively if organic matter is not first removed by cleaning.

Question 25: What is the correct temperature for a refrigerator used for food storage in a food establishment?

10°C or below
8°C or below
0°C exactly
4°C or below (Correct answer)

Correct answer: 4°C or below

Refrigerators used for food storage in food establishments should maintain a temperature of 4°C or below (some guidelines cite 5°C as the maximum). This keeps food out of the temperature danger zone and slows bacterial multiplication without freezing.

Question 26: What is Integrated Pest Management (IPM) in the context of food establishments?

A comprehensive approach combining preventive measures, monitoring, and targeted treatment to manage pests in a way that minimises risks to health, food safety, and the environment (Correct answer)
Using only non-chemical methods to control pests
Spraying pesticides throughout the kitchen on a fixed monthly schedule
Calling pest control only after a pest infestation is confirmed

Correct answer: A comprehensive approach combining preventive measures, monitoring, and targeted treatment to manage pests in a way that minimises risks to health, food safety, and the environment

IPM is a holistic pest management approach that prioritises prevention (sealing entry points, removing food and water sources), combines monitoring (traps, inspection), and uses targeted treatment (pesticides as a last resort and only in appropriate areas). IPM minimises chemical use and is more effective long-term.

Question 27: Why is shellfish allergy particularly significant for food handlers in Singapore?

Shellfish is commonly used in popular local dishes such as laksa and chilli crab (Correct answer)
Shellfish is rarely consumed in Singapore
Shellfish is expensive and rarely served
Singapore imports all shellfish and it is always labelled

Correct answer: Shellfish is commonly used in popular local dishes such as laksa and chilli crab

Shellfish is widely used in popular Singaporean dishes, making proper shellfish allergen management critical in local food establishments.

Question 28: Which action by a food handler demonstrates POOR allergen management practice?

Checking ingredient labels carefully before preparing an allergen-free order
Using colour-coded cutting boards dedicated to allergen-free preparation
Washing hands thoroughly after handling peanuts before preparing a peanut-free dish
Using the same tongs to serve peanut cookies and allergen-free biscuits (Correct answer)

Correct answer: Using the same tongs to serve peanut cookies and allergen-free biscuits

Using the same tongs for both peanut-containing and allergen-free foods transfers allergenic proteins and constitutes a serious cross-contact failure.

Question 29: When should food handlers wash their hands?

Before handling food, after using the toilet, after handling raw food, after touching face/hair, after handling rubbish, after smoking, and after a break (Correct answer)
Only after handling raw meat
Only before starting work
Only when they look dirty

Correct answer: Before handling food, after using the toilet, after handling raw food, after touching face/hair, after handling rubbish, after smoking, and after a break

Hands must be washed at multiple critical points throughout the working day. Any activity that could introduce contamination requires handwashing before touching food again.

Question 30: How should cleaning chemicals be stored in a food establishment to prevent contamination?

In the food storage area as long as they are clearly labelled
In a clearly labelled, separate, locked storage area away from food, food preparation areas, and food contact equipment (Correct answer)
Under the food preparation bench for convenient access
In the same refrigerator as food items if the containers are sealed

Correct answer: In a clearly labelled, separate, locked storage area away from food, food preparation areas, and food contact equipment

Cleaning chemicals, sanitisers, and pest control products must be stored in a separate, clearly labelled, and ideally locked area completely away from food, food preparation areas, and food contact surfaces. Chemical contamination can cause serious illness and is a major food safety hazard.

Question 31: Which authority regulates food safety in Singapore?

Health Promotion Board
National Environment Agency
Singapore Food Agency (SFA) (Correct answer)
Ministry of Health

Correct answer: Singapore Food Agency (SFA)

The Singapore Food Agency (SFA), established in 2019, oversees all food safety matters from farm to fork, including food safety regulations, licensing, inspections, and enforcement.

Question 32: What is the correct use of pesticides in a Singapore food establishment?

Apply liberally throughout the kitchen
Only use SFA/NEA-approved pesticides, follow label instructions, never spray near food or food surfaces, and ideally use a licensed pest control operator (Correct answer)
Spray directly on food surfaces for maximum effect
Any household insecticide is acceptable

Correct answer: Only use SFA/NEA-approved pesticides, follow label instructions, never spray near food or food surfaces, and ideally use a licensed pest control operator

Chemical pest control must use approved products only, following strict protocols: never near food or food contact surfaces, follow manufacturer instructions, and preferably by a licensed pest control operator.

Question 33: What is 'food traceability' and why is it important in Singapore?

Tracking food delivery vehicles
The ability to trace food through all stages of production, processing, and distribution — essential for identifying the source during food safety incidents (Correct answer)
A marketing concept, not a safety requirement
Only relevant for imported food

Correct answer: The ability to trace food through all stages of production, processing, and distribution — essential for identifying the source during food safety incidents

Traceability allows authorities to quickly identify and remove contaminated food from the supply chain. SFA requires food businesses to maintain records of suppliers and products for effective recall management.

Question 34: What allergen information must be declared on food labels in Singapore?

Only peanut and tree nut allergens need to be declared
Allergen declaration is voluntary in Singapore
The 9 major allergens — cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, and sulfites — must be declared if present (Correct answer)
Only allergens present in quantities above 5% of total ingredients need to be declared

Correct answer: The 9 major allergens — cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, and sulfites — must be declared if present

Singapore requires the declaration of 9 major allergens on food labels: cereals containing gluten, crustaceans (shellfish), eggs, fish, peanuts, soybeans, milk and dairy, tree nuts, and sulfites. These must be declared regardless of the quantity present, as even trace amounts can trigger severe reactions.

Question 35: What is the difference between a 'best before' date and a 'use by' date on food labels?

'Best before' indicates when quality begins to decline but the food may still be safe after this date; 'use by' is a safety date after which the food must not be consumed (Correct answer)
'Use by' indicates the last date for purchase; 'best before' is the last date for consumption
'Best before' applies to dry goods only; 'use by' applies to fresh foods only
Both dates mean the same thing — the food must not be consumed after either date

Correct answer: 'Best before' indicates when quality begins to decline but the food may still be safe after this date; 'use by' is a safety date after which the food must not be consumed

'Best before' (BB) relates to quality — the food may still be safe after this date but its quality (taste, texture, nutrition) may decline. 'Use by' (UB) relates to safety — it is unsafe to eat food after its use-by date regardless of appearance or smell. Use-by dates are used for highly perishable foods like fresh meat and dairy.

Question 36: What is the most effective way to prevent food contamination in a Singapore food establishment?

Using expensive kitchen equipment
Proper handwashing with soap and water for at least 20 seconds, especially after using the toilet, handling raw food, or touching contaminated surfaces (Correct answer)
Wearing a chef's hat
Cooking all food at the same temperature

Correct answer: Proper handwashing with soap and water for at least 20 seconds, especially after using the toilet, handling raw food, or touching contaminated surfaces

Handwashing is the single most important hygiene practice. Hands carry millions of bacteria and are the primary vehicle for cross-contamination in food preparation.

Question 37: At what temperature should refrigerators be maintained in a Singapore food establishment?

At exactly 0°C
Below 10°C
Below 15°C
At or below 5°C (Correct answer)

Correct answer: At or below 5°C

Refrigerators must be maintained at or below 5°C to keep food out of the danger zone and slow bacterial growth. Regular temperature monitoring and recording are required.

Question 38: What precaution should be taken when preparing food for a customer with a declared nut allergy?

Use clean equipment and surfaces that have not contacted nuts, prepare the food separately from other orders, and verify ingredients to ensure no nut-containing products are used (Correct answer)
Simply avoid adding nuts as a visible garnish to the dish
Check the customer's allergy is genuine before taking special precautions
Use gloves to handle the food — gloves prevent allergen transfer

Correct answer: Use clean equipment and surfaces that have not contacted nuts, prepare the food separately from other orders, and verify ingredients to ensure no nut-containing products are used

For a declared allergen allergy, food handlers must use thoroughly cleaned (or separate) equipment and surfaces, prepare the dish in a separate area away from allergen-containing foods, carefully verify all ingredients, and communicate clearly with the kitchen team. Even trace contact can cause anaphylaxis.

Question 39: What is the correct order of steps for cleaning and sanitising kitchen equipment?

Sanitise then clean
Just soak in hot water
Scrape/pre-rinse, wash with hot soapy water, rinse with clean water, sanitise, and air dry (Correct answer)
Wipe with a dry cloth

Correct answer: Scrape/pre-rinse, wash with hot soapy water, rinse with clean water, sanitise, and air dry

The five-step process: (1) scrape off food debris, (2) wash with hot detergent solution, (3) rinse with clean water, (4) sanitise with approved sanitiser, (5) air dry (do not use towels).

Question 40: What is a 'prerequisite programme' (PRP) in relation to HACCP?

The documentation system for recording CCP monitoring
The basic hygiene and operational conditions required to establish a hygienic environment, which support HACCP by preventing hazards before they reach the process — e.g., pest control, supplier control, personal hygiene (Correct answer)
The first step of the HACCP process — the hazard analysis
A government certification programme for food safety

Correct answer: The basic hygiene and operational conditions required to establish a hygienic environment, which support HACCP by preventing hazards before they reach the process — e.g., pest control, supplier control, personal hygiene

Prerequisite programmes (PRPs) are the foundational hygiene and operational practices that create the right environment for HACCP to function — including cleaning and sanitation, pest control, personal hygiene, supplier control, and maintenance. PRPs prevent general contamination before the HACCP system addresses specific CCPs.

WSQ Food Safety Course Level 1

The WSQ Food Safety Course Level 1 is a Singapore Food Agency (SFA) mandated certification for food handlers, covering personal hygiene, safe food handling, cross-contamination prevention, food storage, kitchen cleaning, and HACCP principles to ensure compliance with national food safety standards.

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50 min

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70%

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