Deck 8: Safety, Sanitation, and Maintenance

Question 1

The most important way to prevent foodborne illness is:

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

Answer 1

D

Question 2

Foodborne infections are caused by:

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

Answer 2

C

Question 3

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

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

Answer 3

A

Question 4

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

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

Question 5

Salmonella is most often associated with ________.

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

Question 6

Scrapping is a term used to describe:

A)the power blower added to the end of dishmachines to promote rapid dish drying.
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)a flight-type dishmachine.

Question 7

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

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

Question 8

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

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

Question 9

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

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

Question 10

________ are microscopic,unicellular organisms.

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

Question 11

The microorganism that multiplies only in living cells is ________.

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

Question 12

The pH value is a measure of a food's ________.

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

Question 13

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

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

Question 14

The microorganisms that most commonly produce foodborne illness are categorized as ________.

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

Question 15

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

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

Question 16

All of the following are required for growth of bacteria EXCEPT ________.

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

Question 17

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

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

Question 18

The foodborne pathogen that forms spores is ________.

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

Question 19

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

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

Question 20

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

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

Question 21

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

Question 22

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

Question 23

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

Question 24

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

Question 25

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

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

Question 26

Giardia duodenalis is a parasite found in fish.

Question 27

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

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

Question 28

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

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

Question 29

Most accidents in foodservice operations are a result of:

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

Question 30

Cross contamination of nonpotable and potable water can happen when:

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

Question 31

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

Question 32

The organism that needs a living host to survive is ________.

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

Question 33

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

Question 34

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

Question 35

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

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

Question 36

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

Question 37

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

Question 38

Lock Out Tag Out procedures are used to:

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

Question 39

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

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

Question 40

Pathogens are harmless microorganisms.

Question 41

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

Question 42

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

Question 43

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

Question 44

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

Question 45

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

Question 46

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

Question 47

Escherichia coli is a spore forming bacteria.

Question 48

Viruses are small pathogens that are not a complete cell.