Deck 10: Sanitation and Food Safety

Question 1

Employees should practice good health habits such as:

A) when coughing open- mouthed, cough in direction away from food.
B) chewing gum while preparing food to keep the mouth clean.
C) showering or bathing with soap once daily.

Answer 1

C

Question 2

What is NOT one of the three main types of cleaners?

A) Detergents
B) Alkaline cleaners
C) Abrasive cleaners

Answer 2

B

Question 3

Which is best for killing rodents?

A) Fast- acting poison
B) Traps
C) Slow- killing poison

Answer 3

C

Question 4

What are seven signs of an allergic reaction?

Question 5

One of the steps to prevent food contamination according to the HACCP method is to implement control measures and procedures. These procedures must be and
.

Question 6

Which of these three does NOT have to be kept below 40°F at all times?

A) Egg products
B) Fresh fruit
C) Milk

Question 7

Storing food in large containers more than deep means that the food in the center of the container will not cool fast enough to prevent bacterial growth .

Question 8

Serving food raw means that there is no chance to reduce the level of microorganisms once the initial has occurred.

Question 9

Which is NOT a good way to prevent burns?

A) Lifting lids slowly
B) Keeping hoods free from grease
C) Wetting potholders with cold water before use

Question 10

Foodborne illnesses occur from one of three sources: , , and
.

Question 11

The concept known as FIFO means _.

Question 12

Meat products must be inspected by a or regulatory program.

Question 13

To avoid serious allergic reactions, should be knowledgeable about every dish that is on the menu.

Question 14

What precautions, if any, should be taken with HIV- positive employees?

Question 15

What accounts for 25 percent of time- lost workplace injuries?

A) Steam burns
B) Lacerations from knives, grinders etc.
C) Lifting improperly

Question 16

What is the last step of cleaning?

A) Rinse
B) Sanitize
C) Wash

Question 17

List and explain the different types of soil.

Question 18

How should leftovers NOT be stored?

A) Stored below raw foods
B) Covered and sealed
C) Labeled clearly

Question 19

What is one thing that should be done to sanitize bars, according to the National Restaurant Association?

A) Store glasses upside down.
B) Use oxygenated bleach at all times.
C) Clean beer lines once a month.

Question 20

What act was passed in 1970 to ensure safety in the workplace?

A) Sanitary and Safe Workplace Act (SSWA)
B) Occupational Safety and Health Act (OSHA)
C) Occupational "Safe and Sound" Act (OSSA)

Question 21

A sense of impending doom is a symptom of an allergic reaction to food.

Question 22

Inadequate hot holding is the leading cause of spreading foodborne illnesses.

Question 23

How can an operator help to ensure employee health?

Question 24

Managers should be knowledgeable about the amount of available moisture and the pH level that strengthens or represses the growth of bacteria together with a list of potentially dangerous foods.

Question 25

When checking food, glass thermometers or those filled with mercury should not be used, as they can break.

Question 26

Utensils that have been used to prepare allergenic food are safe to use on non- allergenic food - allergens don't stick well to the metal surface. Preparation surfaces, however, should be wiped down.

Question 27

What preventative procedures can a restaurateur take to prevent foodborne illness?

Question 28

Bacteria prefer high moisture and foods with lots of proteins.

Question 29

List and explain measures that can be taken to prevent cut injuries.

Question 30

One should always store bar utensils such that they will be picked up by their
.

Question 31

What is the role of the manager in creating a safe and disease- free environment?

Question 32

Chemical contamination can also come from toxic metals such as copper, brass, cadmium, lead, and zinc. Food storage containers should not be made from these metals.

Question 33

The time of highest risk for food contamination is when food is being delivered.

Question 34

The key to effective procedures in purchasing is to use reliable suppliers.

Question 35

The symptoms of bacterial food infection are nausea and vomiting. Diarrhea and intestinal cramps are not associated with bacteria, but rather fungi.

Question 36

The temperature range within which food spoils is called the .

Question 37

Molds can be destroyed with heat, but the that are already present will remain.

Question 38

What are some measures that can be taken to prevent rodent problems?