Chapter 11 through 15 – Flashcards

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? a. Absorbent and durable b. Hard and durable c. Porous and durable d. Smooth and durable

What organization creates nationals standards for foodservice equipment? a. CDC b. EPA c. FDA d. NSF

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least a. 2 in b. 4 in c. 6 in d. 8 in

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? a. water pH b. water salinity c. water pressure d. water hardness

Signage posted at a hand washing station must include a reminder to staff to a. wash hands before returning to work b. use hot running water when washing c. scrub hands and arms for 10-15 seconds d. avoid touching faucet handles after washing

What is the only completely reliable method for preventing back flow? a. Air gap b. Ball valve c. Cross-connection d. Vacuum breaker

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? a. Created a cross-connection b. Created an air gap separation c. Prevented backflow d. Prevented atmospheric vacuuming

Which area of the operation is usually required to be the brightest? a. Dry storage b. Preparation c. Refrigerated storage d. Service

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? a. The ventilation system is not working correctly b. The cleaning chemicals are not being used correctly c. The staff are not cleaning the walls correctly d. The grill is not being operated at a high-enough temperature

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem? a. The Dumpster lids should have been open to allow it to air out b. The drain plug should have been removed to allow the Dumpster to drain correctly c. The surface underneath the Dumpster should have been paved with concrete or asphalt d. The Dumpster should have been freshly painted so that food debris would not stick to surfaces

A broken water main has caused the water in an operation to appear brown. What should the manager do? a. Boil the water for 1 minute before use b. Contact the local regulatory authority before use c. Use the water for everything except dishwashing d. Use the water for everything except hand-washing

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? a. Infrared thermometer b. Time-temperature indicator c. Maximum registering thermometer d. Thermocouple with immersion probe

What is sanitizing? a. Reducing dirt from a surface b. Reducing the pH of a surface c. Reducing the hardness of water d. Reducing pathogens to safe levels

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? a. 4 hrs b. 5 hrs c. 6 hrs d. 7 hrs

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? a. Test the solution with a sanitizer kit b. Use very hot water when making the solution c. Try out the solution on a food-contact surface d. Mix the solution with equal parts of water

A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? a. Failed to dry the machine with a clean cloth after sanitizing it b. Failed to sanitize the machine before taking the removable parts off c. Failed to rinse the machine after wiping down with detergent and water d. Failed to wash the machine with detergent water before taking it apart

What should be done when throwing away chemicals? a. Seal the container and recycle it b. Seal the container in a bag and place it in the garbage c. Follow the label instructions and regulatory requirements d. Pour leftover chemicals into a drain and throw the container away

How should flatware and utensils that have been cleaned and sanitized be stored? a. With handles facing up b. Below cleaning supplies c. In drawers that have been washed and rinsed d. Four inches from the floor

What is the correct way to clean and sanitize a prep table? a. Remove food from the surface, wash, rinse, sanitize, air-dry b. Remove food from the surface, sanitize, rinse, wash, air-dry c. Remove food from the surface, wash, sanitize, air-dry, rinse d. Remove food from the surface, air-dry, wash, rinse, sanitize

Who should apply pesticides? a. Shift manager b. Person in charge c. Pest control operator d. Designated pest staff member

In what type of places are cockroaches typically found? a. Cold, dry, and light b. Warm, dry, and light c. Cold, moist, and dark d. Warm, moist, and dark

What smell may be a sign that cockroaches are present? a. Strong, oily b. Warm, spicy c. Sharp, musty d. Mild, seaweed

The three basic rules of an integrated pest management program are: work with a PCO; deny pest access; and a. deny pests food, water, and a nesting or hiding place b. document all infestations with the local regulatory authority c. prepare a chemical application schedule and post it publicly d. notify the EPA that pesticides are being used in the operation

What should be done with food-contact surfaces after pesticides have been applied? a. used only after a 20-minute wait b. checked with a sanitizer test kit c. washed, rinsed, and sanitized d. replaced with new equipment

If pesticides are stored in the operation, where should they be kept? a. In a secure location, away from food and equipment b. In a glass container, in a walk-in cooler c. In dry storage, on a shelf below the food d. In a plastic container, in any location

A backup of raw sewage and significant lack of refrigeration can result in a. a delay of an inspection until the situation is corrected b. closure of the operation by regulatory authority c. improved inspection scores d. being issued a permit to operate

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? a. Inspection warrant b. Inspector's identification c. Hearing to determine if the inspection is necessary d. One-day postponement to prepare for the inspection

Which agency enforced food safety in a restaurant? a. Centers for Disease Control and Prevention b. Food and Drug Administration c. State or local regulatory authority d. US Department of Agriculture

Who is responsible for keeping food safe in an operation? a. Food and Drug Administration b. Health inspectors c. Manager/operator d. State health department

When should staff receive food safety training? a. When hired, and then periodically after that b. When they do not have foodservice experience c. When a new FDA Food Code comes out d. Only when they request it

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and a. crisis management b. equipment handling c. HACCP plan creation d. preventing cross-contamination

The manager's responsibility for staff food safety training is to a. test staff's food safety knowledge b. provide all staff with videos and DVDs for training c. make sure that staff have the knowledge and skills to keep food safe d. let staff learn on their own

All new staff should receive training on a. HACCP b. crisis management c. general food safety d. active managerial control

What is the first task in training a large group of servers to prevent contamination of food? a. Assess the training needs of the servers on this topic b. Make a list of possible information to cover c. Provide servers with operation manuals on the topic d. Put the servers into small groups based on service experience

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? a. Information search b. Guided discussion c. Jigsaw design d. Games