Deck 10: Storage: Facilities

Question 1

Which of these is a feature of a bimetallic stemmed thermometer?

A)Calibration nut
B)Digital read-out
C)Reset button
D)All of the above

Answer 1

Calibration nut

Question 2

How far above the counter should sneeze guards be installed on self-service food counters?

A)10 inches
B)14 inches
C)6 inches
D)2 feet

Answer 2

14 inches

Question 3

How often should serving utensils be cleaned during continuous use?

A)At least daily
B)At least hourly
C)At least once every 4 hours
D)At least once every 6 hours

Answer 3

At least once every 4 hours

Question 4

Where would you use a surface probe to test temperature?

A)At a salad bar
B)In a soup pot
C)On a griddle
D)In the freezer

Question 5

What is the benefit of using an infrared thermometer?

A)Reduced risk of cross-contamination
B)It can read through glass.
C)More accurate internal temperature of food
D)All of the above

Question 6

How often should thermometers be cleaned and sanitized?

A)Daily
B)Before and after each use
C)After 4 hours of use
D)Twice a day

Question 7

What type of thermometer should never be used with food?

A)Thermocouple
B)Surface probe
C)Glass
D)Digital

Question 8

What is the minimum lighting intensity required in food prep areas?

A)50 foot-candles (540 lux)
B)20 foot-candles (215 lux)
C)5 foot-candles (50 lux)
D)2 foot candles (25 lux)

Question 9

Why is it important that outside garbage containers be covered at all times?

A)To prevent people from picking through the trash
B)To look cleaner to pedestrians
C)To contain odors that may attract pests
D)To hide how much food you throw away

Question 10

Why should there be an air gap between a sink's drainpipe and the floor drain?

A)To save money on pipes
B)To prevent leaks
C)To prevent backflow
D)To prevent condensation

Question 11

Which item should be available at every hand-washing sink?

A)Paper towels
B)Antibacterial gel to use in place of hand-washing
C)One large cloth towel
D)A place to store dishes to be washed

Question 12

What should you do if there is a gap between a countertop and the adjoining wall?

A)Use a toothbrush to clean inside the gap.
B)Push the counter as tight to the wall as possible.
C)Use sealant to close the gap.
D)All of the above

Question 13

What is coving?

A)A type of cleaning chemical
B)A sealed, curved edge between the floor and a wall
C)A brand of refrigerator
D)A gap between the edge of equipment and the wall

Question 14

Le Chic Bistro keeps a hanging thermometer in the walk-in freezer. How can employees confirm the temperature in the freezer?

A)Check temperature using a thermocouple with an air probe.
B)Remove hanging thermometer from freezer and see if reading changes.
C)Replace hanging thermometer twice a year.
D)Buy a more expensive thermometer that will be more accurate.

Question 15

When designing a new restaurant, where should the freezers and coolers be located?

A)Nearest the dining area
B)Nearest the receiving area
C)Nearest the manager's office
D)Nearest the sink

Question 16

What information should be posted on a dishwashing machine?

A)Correct water temperature
B)Correct conveyer speed
C)Correct water pressure
D)All of the above

Question 17

What should signs posted near every sink in your operation say?

A)Beware: hot water may cause burns.
B)Notify manager if supplies are needed.
C)Employees must wash hands before returning to work.
D)Caution: floor may be wet.

Question 18

What is the minimum lighting intensity required for a dry-storage area?

A)50 foot-candles (540 lux)
B)10 foot-candles (108 lux)
C)70 foot-candles (760 lux)
D)110 foot-candles (1000 lux)

Question 19

What color would be most appropriate to paint the walls in a food prep area?

A)Off-white
B)Dark blue
C)Dark gray
D)Black

Question 20

What's the minimum height for legs on tabletop equipment?

A)4 inches
B)6 inches
C)2 inches
D)10 inches

Question 21

The owner of Ye Olde Colonial Café is choosing material for food prep counters for her restaurant. Which material is the best choice?

A)Wood
B)Stainless steel
C)Ceramic tile
D)Any of these is fine

Question 22

When buying equipment for your restaurant, what mark should you look for to certify that the equipment meets food safety criteria?

A)SSI mark
B)FSU mark
C)NSF mark
D)SFR mark

Question 23

How far should the lowest shelf of a food storage unit be from the floor?

A)At least 6 inches
B)At least 10 inches
C)At least 12 inches
D)No more than 4 inches

Question 24

At what temperature should you keep dry-storage areas?

A)41°F - 135°F
B)50°F - 70°F
C)Less than 40°F
D)70°F to 135°F

Question 25

Karen decides to keep the walk-in freezer clean by lining the freezer shelves with aluminum foil. What problem might this cause?

A)Lining the shelves will not cause problems.
B)Employees may be allergic to aluminum foil.
C)Aluminum foil will stain.
D)Air flow will be restricted.

Question 26

John is moving dry food items from today's food shipment into the dry-storage area. Using FIFO principles, where should the new food items be stored?

A)Behind foods with earlier discard dates
B)In the first available space
C)On the floor until space is available
D)Any of these are acceptable.

Question 27

When seafood, ground meat and poultry are stored in the same cooler, which should be stored on the highest shelf?

A)Ground meat
B)Poultry
C)Seafood
D)No specific shelf order is required.

Question 28

In a restaurant, fully stocked hand-washing sinks should be available in which location(s)?

A)In the employee bathroom
B)Next to food preparation areas
C)In view of customers in the food service area
D)All of the above

Question 29

Which piece(s) of information can be found on a MSDS sheet?

A)First aid instructions
B)Storage instructions
C)Spill/leak procedures
D)All of the above

Question 30

When your restaurant receives items such as self-rising flour, your standard operating procedure is to open the packages in which they were shipped, and store the flour in bulk containers for use. What needs to be done to the container in order for this process to be in compliance with current safety codes?

A)Write the common name on a label and put it on the bulk container.
B)Cut the label off of the original packing and tape it to the bulk container.
C)Write "flour" and the lot number on the label and place it on the container lid.
D)Do nothing to the container.