Question 1

Explain FIFO.

Accepted Answer

First-in-first-out.This refers to the system of rotating product.The first product that comes into the restaurant should be used first, and the newer product should be rotated to the back to be used last.

Question 2

What are three preventive measures for spreading salmonella?

Accepted Answer

a.Drink only pasteurized milk.
b.Do not eat food products containing raw eggs.
c.Cook eggs thoroughly.
d.Cook poultr y to an internal temperature of 170°F for breast meat and 180°F for thigh meat.
e.Wash hands immediately after handling raw poultr y, raw eggs, rep- tiles, or contacting pet feces.

Question 3

What does FATTOM stand for?

Accepted Answer

Food, acidity, temperature, time, oxygen, moisture
These are the conditions that promote growth of bacteria.

Question 4

Develop a HACCP flow chart for the following:

Accepted Answer

The answer of Develop a HACCP flow chart for the...

Question 5

What is the number one defense people can control in the spread of bacteria?

Accepted Answer

The answer of What is the number one defense people...

Question 6

What are two steps that can be taken to prevent trichinosis?

Accepted Answer

The answer of What are two steps that can be...

Question 7

What are some symptoms of E.coli?

Accepted Answer

The answer of What are some symptoms of E.coli?...

Question 8

How many cases of food-borne illness does the CDC estimate occur each year in the United States?

Accepted Answer

The answer of How many cases of food-borne illness does...

Question 9

Describe some of the symptoms of hepatitis A .

Accepted Answer

The answer of Describe some of the symptoms of hepatitis...

Question 10

Explain the following phases of bacterial growth:

Accepted Answer

The answer of Explain the following phases of bacterial growth:...

Question 11

Explain sanitation management.

Accepted Answer

The answer of Explain sanitation management....

Question 12

How is shigella bacteria transmitted?

Accepted Answer

The answer of How is shigella bacteria transmitted?...

Question 13

What is HACCP?

Accepted Answer

The answer of What is HACCP?...

Question 14

What is a food-borne illness?

Accepted Answer

The answer of What is a food-borne illness?...

Question 15

What is a food-borne illness?

Accepted Answer

The answer of What is a food-borne illness?...

Question 16

Describe sanitation management.

Accepted Answer

The answer of Describe sanitation management....

Question 17

What are the two viruses of most concern to the food service industr y?

Accepted Answer

The answer of What are the two viruses of most...

Question 18

Where was the HACCP system first used?

Accepted Answer

The answer of Where was the HACCP system first used?...

Question 19

List five areas that are within the restaurant's sphere of influence in the receiving and storing phase of food.

Accepted Answer

The answer of List five areas that are within the...

Question 20

What is the main concern for the USDA?

Accepted Answer

The answer of What is the main concern for the...

Quiz 7: Sanitation Management

Explain FIFO.

What are three preventive measures for spreading salmonella?

What does FATTOM stand for?

Develop a HACCP flow chart for the following:

What is the number one defense people can control in the spread of bacteria?

What are two steps that can be taken to prevent trichinosis?

What are some symptoms of E.coli?

How many cases of food-borne illness does the CDC estimate occur each year in the United States?

Describe some of the symptoms of hepatitis A .

Explain the following phases of bacterial growth:

Explain sanitation management.

How is shigella bacteria transmitted?

What is HACCP?

What is a food-borne illness?

What is a food-borne illness?

Describe sanitation management.

What are the two viruses of most concern to the food service industr y?

Where was the HACCP system first used?

List five areas that are within the restaurant's sphere of influence in the receiving and storing phase of food.

What is the main concern for the USDA?