Deck 4: Facility Sanitation and Safety

Question 1

Which of the following federal agencies established the Hazards Communication Standard?

A) Occupational Safety and Health Administration
B) National Safety Council
C) Environmental Protection Agency
D) Underwriters Laboratory

Answer 1

A

Question 2

Which of the following types of fire extinguishers is NOT appropriate for Class B fires:

A) foam
B) carbon dioxide
C) dry-chemical, multipurpose ABC
D) water-type pump

Answer 2

D

Question 3

Food contact surfaces may be sanitized by either heat or chemicals.

Answer 3

True

Question 4

To assure that proper concentrations and volumes of chemicals are used in the dishmachine, the administrative dietitian could develop and implement policy on:

A) preventative maintenance
B) chemical titration testing
C) proper dish loading
D) visual inspection

Question 5

Pests require two basic conditions to survive. One is food; the other is:

A) moisture
B) exposure to natural lighting
C) a place to harbor
D) an environmental temperature of 70-85° F

Question 6

The National Sanitation Foundation International is a government agency that sets and enforces standards of sanitation for foodservice operations.

Question 7

Which of the following is mandated by federal law to communicate special protection information to employees regarding use of chemicals?

A) Material Safety Data Sheets
B) Minimum Data Sets
C) Product Labels
D) Policies and Procedures

Question 8

Employee health records indicate that there has been an increase in the number of work days lost per employee as a result of accidents that occur on the job. This likely indicates that:

A) more accidents are occurring
B) individual accidents are increasing in severity
C) employees are abusing workmen's compensation
D) record keeping has improved in employee health

Question 9

An iodine based sanitizer is used in a small, long term care facility. An employee uses 12.5 ppm and water temperature at 165°F. This temperature will:

A) cause the iodine to leave the solution
B) increase corrosion of metal
C) effectively sanitize dishes
D) not work in hard water

Question 10

Cleaning is the reduction in the number of disease-causing microorganisms to safe levels on food contact surfaces.

Question 11

A high temperature dish-machine registers at 203 to 205°F during the final rinse cycle. For effective sanitation this temperature range is:

A) too high
B) too low
C) appropriate
D) irrelevant

Question 12

Most accidents that occur in foodservice are the result of unsafe acts. The most important role of the manager is to:

A) design and implement an on-going safety and training program
B) routinely inspect the facilities for unsafe conditions
C) make sure incident report forms are filed promptly
D) compare facility accident statistics to national trends

Question 13

A foodservice employee informs the supervisor that the clean dishes have water spots. Which of the following is the most likely cause?

A) improper detergent
B) inadequate time between rinsing and storage
C) improper racking
D) insufficient detergent

Question 14

Nonionic synthetics may be used to saponify fat particles on soiled dishes during the dishwashing process.