Food Safety

Topics: Hygiene, Hand sanitizer, Catering Pages: 5 (1083 words) Published: December 14, 2014
1-What type of hazard could occur by wearing jewelry while preparing food? A-Physical and biological
2- The greatest concern about having the pests in restaurants is that they will ----------- A-?
3-bactarial growth can be minimized by ------
A- Time temperature oxygen moisture
4-The term sanitizing is defind as:
A- Reducing harmful microorganism to safe level
5-The proper sequence for cleaning food contact in a three compartment sink is: A- Wash,rinse and sanitize
6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment A-clean rinse and sanatize in place
7- what term refer to allowing food to remain for too ong a time in a temperature that allows the growth of germs A- Time temperature abuse
8-Rachel used 10 times the bleach required for making a sanitizing solution this is conciderd a : A- Chemical Hazard
9-All of the following are acceptable methods for training food service personal on management practices except:----- A-open book exam
10-An outbreak of salmonella is commonly associated with------------ A-undercooked poultry
11-John is normally a cook at fast food establishment but is reassigned to cleaning tables what symptoms does john likely have have to cause him to be re assigned? A-?
12- Hot water at the hand sink should be at least ----
A-100* F
13-which of the following food continers in the store rooms must be labeled A-Flour
14-Customer forks should be stored at a self service buffet----- A-with only the handler extending out of the container
15-To ensure it is of highest quality and free from contaimination frsh fish should only be received if ittt has --- A-Shiny skin and red gills at 41*for lower
16- which is the approved method for storing in use utensils? A-In the food with handle extending out
17- HACCp is a ----
A-Management system designed to prevent foodborn illness
18-The purpose of the texas food establishment food rules is to safe guard the public health and to --- A-provide consumer safe,unadulterated honestly presented food 19-storeage of highest to lowest shelf in refrigerator

A-?
20-An employee who is assigned to clean the frozen desser dispenser at the end of the night must use CIP system CIP is an acronym for --- A-clean in place
21-An establishment must use potable water for all food related tasks which of the following is an example of potable water? A-Drinking water
22-During the inspection a health inspector must see the person incharge demonstrate knowledge adequately which of the following meets that requirement? A-?
23-when cooling food wht is the maximum time that the food can be in the 135* to 70*F range ? A-Two hours
24-In a café the server developed a routine to set the table wares napkins while also taking lunch break the health inspector--- A-was concerned because of the potential for mouth to hand contaimination 25-A prep cook must be sure to wash hands well-----

A-before using th restroom befor leaving the restroom before coming back to kitchen *all of these conditions 26-Paturized liquid or dry eggs products shall be substituted for raw shell eggs when ver --- A-?

27-A trained cheff whi also worked at zoo which creature is he allowed to care for or handle while at the restaurant? A-fish in the aqyuireium
28-what r the rues for storing food cold
A-Labled with date received and use by date,if a pckage is opend date when it was opened ,The frozen food must be proper wraped to avoid freezer burns . All above needed 29-can a food handler taste the food to adjust seasoning

A-yes but the utensil must be used once
30-During an inspection amanger asked inspector about can opener cleaning he said can be A- Chemical metallic and physical is wrong
31-cutting boards can be syrfaced or cleaned or discard?
A-cleaned and sanitized
32- machine is sanitizing when strip is 25 to 50 200 to 400 12,5 to 25 ppm A-12.5-25 ppm
33-what is minimum internal temperature ofr the cooking fresh...
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