Deck 8: Safety, Sanitation, and Maintenance

Question 1

All of the following are required for growth of bacteria EXCEPT

A) food.
B) moisture.
C) oxygen.
D) sunlight.

Answer 1

D

Question 2

Scrapping is a term used to describe

A) a flight-type dishmachine.
B) the removal of lime buildup from the inside of a dishmachine.
C) disposal of fragments of discarded or leftover food in a dishwasher.
D) the power blower added to the end of dishmachines to promote rapid dish drying.

Answer 2

C

Question 3

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) physical spoilage
B) chemical spoilage
C) microbiological spoilage
D) biochemical spoilage
Metal curls from a worn-out can opener that fall into food when the can is being opened

Answer 3

A

Question 4

Which of the following is an example of a foodservice practice that promotes cleanability and sanitation?

A) Having porous floor tiles in the production area.
B) Having food stored off the floor on racks or pallets.
C) Having refrigerator walls being made of absorbent material.
D) Eliminating floor drains near "walk-in" refrigerators.

Question 5

The Pollution Prevention Act of 1990 established a goal of recycling at least _____________% of solid waste in America.

A) 5
B) 15
C) 25
D) 45

Question 6

The microorganism that multiplies only in living cells is _____________.

A) yeast
B) mold
C) viruses
D) bacteria

Question 7

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) physical spoilage
B) chemical spoilage
C) microbiological spoilage
D) biochemical spoilage
Mold growing on bread

Question 8

Foodborne infections are caused by

A) toxins formed in the food prior to consumption.
B) the activity of bacterial cells carried by the food into the body.
C) the combined action of viruses and bacteria in the body.
D) mold spores which have formed on foods prior to consumption.

Question 9

The most important way to prevent foodborne illness is

A) sanitizing all surfaces before use.
B) purchasing food from reputable suppliers.
C) having employees wash their hands.
D) reducing the amount of time between production and service.

Question 10

Salmonella is most often associated with

A) fresh vegetables.
B) unprocessed cheese.
C) peanuts and legumes.
D) raw poultry.

Question 11

The microorganisms that most commonly produce foodborne illness are categorized as

A) bacteria.
B) mold.
C) yeast.
D) viruses.

Question 12

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) physical spoilage
B) chemical spoilage
C) microbiological spoilage
D) biochemical spoilage
Storing and serving fruit juice from a galvanized container

Question 13

Safety, sanitation, and maintenance are considered part of _____________ in the foodservice systems model.

A) input
B) transformation
C) output
D) control

Question 14

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) physical spoilage
B) chemical spoilage
C) microbiological spoilage
D) biochemical spoilage
Peeling an apple and then leaving it out in the air so it turns brown

Question 15

Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for?

A) Health And Cleanliness Control Plan.
B) Heat, Agitate, Clean, Cool, and Position.
C) Hazard Analysis Critical Control Points.
D) Health Administration Center for Consumer Protection.

Question 16

A typical component of an integrated pest-management program would be use of

A) control methods to reduce pest infestations.
B) bacteriological preventative maintenance.
C) bioremediation companies to help prevent infestations.
D) UL-approved equipment.

Question 17

_____________ are microscopic, unicellular organisms.

A) Yeast
B) Viruses
C) Bacteria
D) Mold

Question 18

Allowing customers to bring in a reusable cup or mug is an example of

A) source reduction.
B) portion control.
C) recycling.
D) composting.

Question 19

All of the following surfaces in a foodservice operation must be sanitized EXCEPT

A) serving pans.
B) cutting boards.
C) floors.
D) work counters.

Question 20

The pH value is a measure of a food's

A) acidity.
B) moisture content.
C) oxygen level.
D) bacterial count.

Question 21

The federal act with the purpose of assuring safe and healthful working conditions is the

A) National Sanitation Foundation Act.
B) National Food Code Act.
C) Occupational Safety and Health Act.
D) Environmental Protection Act.

Question 22

The temperature range identified as the temperature danger zone is _____________.

A) 40 - 145°F
B) 45 - 140°F
C) 41 - 135°F
D) 35 - 145°F

Question 23

The form of solid waste recycling in which the energy value of combustible waste materials is recovered is termed composting.

Question 24

The organism that needs a living host to survive is:

A) bacteria.
B) parasite.
C) fungi.
D) yeast.

Question 25

Lock Out Tag Out procedures are used to

A) limit access to foodservice storage areas
B) prevent employee injury from unexpected start up of electrical equipment
C) control who has access to protected patient confidential data
D) limit employee access to harmful chemicals

Question 26

Tracking the temperature of milk from the time it leaves the farm until it reaches the foodservice operation is termed:

A) HACCP monitoring
B) Procurement vendor evaluation
C) SOP (Standard Operating Procedures)
D) Cold Chain Management

Question 27

Cross contamination of nonpotable and potable water can happen when:

A) a vacuum breaker is installed on water lines
B) brown water is used in an outdoor sprinkling system
C) a hose used to fill a mop bucket is left submerged in the mop bucket
D) an air gap is left between the edge of a sink and the water faucet

Question 28

Most accidents in foodservice operations are a result of:

A) improperly maintained equipment
B) absence of an employee safety training program
C) lack of proper supervision
D) human error

Question 29

A disease sometimes transmitted by foodservice workers that affects the liver is hepatitis.

Question 30

Which of the following bacteria is commonly found in the intestinal tract of cows?

A) Escherichia coli
B) Shigella spp
C) Salmonella spp.
D) Bacillus cereus

Question 31

Which of the following is not recommended as it could result in harmful cross contamination of food?:

A) using the same cutting board to chop onions and celery and not sanitizing in between use for each
B) handling different types of deli meats (roast beef, turkey, ham) and cheese without washing hands between each product
C) storing raw chicken above cooked roast beef in a refrigerator
D) preparing deli sandwiches with bare hands

Question 32

Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?

A) Escherichia coli
B) Salmonella spp.
C) Norovirus
D) Clostridium perfringens

Question 33

Documenting age, condition, and reliability of all equipment and mechanical systems is part of an equipment maintenance program.

Question 34

When a piece of equipment is "clean" it is free of disease-causing organisms.

Question 35

Risk management is a discipline for dealing with the possibility that some future event will cause harm to an organization.

Question 36

The most common type of dishmachine found in high-volume operations is a flight type machine.

Question 37

The foodborne pathogen that forms spores is

A) salmonella.
B) listeria monocytogenes.
C) clostridium perfringens.
D) staphylococcus aureus.

Question 38

Which of the following is not an example wearing personal protective equipment?

A) wearing asbestos gloves while taking hot plates from the dishmachine
B) wearing stainless steel mesh gloves when cleaning the slicer
C) wearing goggles while deliming the dishmachine
D) wearing rubber gloves while using oven cleaner

Question 39

The foodborne pathogen that is most commonly linked with undercooked ground beef is

A) clostridium botulinum.
B) escherichia coli.
C) shigella.
D) bacillus cereus.

Question 40

The federal agency that has responsibility for investigating and recording reports of foodborne illness is the National Institute of Health.

Question 41

Shellstock identification tags must be kept of file for ____ days.

Question 42

Name at least two common food allergens that foodservice managers need to be concerned with during food production:

Question 43

Giardia duodenalis is a parasite found in fish.

Question 44

______________ is an example of an employee using personal protective equipment.

Question 45

Escherichia coli is a spore forming bacteria.

Question 46

Sprains and strains are the most common types of foodservice injuries 116

Question 47

______________ is the term used to refer to the presence of harmful material in food.

Question 48

_______________ is the intentional use of biological agent or germs to cause illness.

Question 49

Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.

Question 50

Viruses are small pathogens that are not a complete cell

Question 51

Written, step by step procedures for tasks such as hand washing are known as _____________.

Question 52

Pathogens are harmless microorganisms.