Deck 2: Sanitation and Safety

Question 1

FIFO stands for a method used to rotate food properly.

Answer 1

True

Question 2

Food service workers should always wash their hands for 20 seconds or more.

Answer 2

True

Question 3

Flour can be used to smother a fire.

Answer 3

False

Question 4

When sanitizing with moist heat, the water should be at least 200° F 93° C)or above.171 °F 77° C))

Question 5

MSDS is a type of biological contaminant.

Question 6

About 70 percent of all food-borne illness occurs in food service operations compared to 20 percent which are traced to homes.

Question 7

Hepatitis A is caused by a virus.

Question 8

The red cutting board should only be used for cutting fruits when using the color-coded cutting board system.

Question 9

There are three types of hazards found in food; they are

A)bacteria, virus, poisons.
B)biological, chemical and physical.
C)alkaloids, neurotoxins, and poisons.
D)bacterial, chemical and polluted.

Question 10

When lifting a heavy box, never use your _________________ as leverage.

A)back
B)legs
C)elbows
D)wrists

Question 11

Which is NOT one of HACCP's Seven Steps?

A)Assessing possible hazards
B)Setting up a record-keeping system
C)First in, first out
D)Monitoring the critical control

Question 12

Which class of fire extinguisher should be used on a mixer that has caught fire?

A)Class A
B)Class C
C)Class B
D)Never use a fire extinguisher on an electric appliance.

Question 13

HACCP was first designed for the NASA space program.

Question 14

Insecticide is a type of physical contaminant.

Question 15

Where can a restaurant employee find out the safety instructions for using a specific type of chemical cleaner?

A)Look at the MSDS.
B)Look on the back of the bottle.
C)Consult the FAT TOM manual.
D)Check out the FIFO files.

Question 16

The two main viruses that impact the food industry are

A)Hepatitis B and C.
B)Botulism and E-coli.
C)Staphylococcal Gastroenteritis and E-coli.
D)Norovirus and Hepatitis A.

Question 17

Sanitizing can be done with either moist heat or

A)air.
B)soapy water.
C)chemical sanitizing agents.
D)all of the above.

Question 18

If someone ingests a poisonous substance, you should call

A)the local poison control center.
B)911.
C)ambulance service.
D)a physician.

Question 19

Hot food should be held at what temperatures?

A)120° F 48° C)and above
B)90° F 32° C)and above
C)110° F 43° C)and above
D)135° F 57° C)and above

Question 20

What is the range of temperatures known as the danger zone?
Explain the acronym FAT TOM.

Question 21

Describe three safe ways to chill hot food.

Question 22

List the seven steps in the HACCP program.

Question 23

Describe the correct way to transport a knife.