- Good workflow
- Reduction of cross-contamination
- Accessibility for cleaning
question
A good workflow should keep food out of the ____________ as much as possible and limit the number of times food is handled.
answer
Temperature Danger Zone
question
For good workflow storage areas should be near the ___________ to prevent delays in storing food.
answer
Receiving area
question
Prep tables should be near _____ & _____
answer
coolers and freezers
question
Reduction of cross contamination: Place equipment to prevent splashing or spillage from 1 piece of equipement onto another. Is it good practice to place the dirty utensil table next to the salad prep sink?
answer
No
question
Accessibilty for cleaning: hard to reach areas are ______ likely to be cleaned. A well-planned _____ makes it _____ for staff to clean the facility and equipment
answer
less
layout
easier
question
Before starting any new construction or a large remodeling project who should you check with for approval of your design plan.
answer
local regulatory authority
question
Reviewing your design plan with the local regulatory authority can have several benefits, what and why?
answer
- it ensures that the design meets regulatory requirements
- It ensures a safe flow of food
- It may save time and money
- additionally, they provide information on what is necessary for good sanitation
question
When choosing flooring, wall and ceiling materials and doors what is the most important factor?
answer
How easy the surfaces are to clean and maintain
question
Floors in the food prep, food storage, dishwashing, walk-in coolers, dressing and locker rooms, & restroom must be:
answer
- smooth
- nonabsorbent
- easy to clean
- durable
- have coving
question
The material for facility's walls, ceilings, and doors must be:
answer
- smooth
- nonabsorbent
- durable
- easy to clean
- light colors are recommended for walls & ceilings
- walls should be able to withstand repeated washings
question
Food contact surfaces must have these traits?
answer
- safe for contact with food
- nonabsorbent, smooth, & corrosion resistant
- easy to clean & maintain
- durable stands up to heavy use and repeated cleaning
- resistant to damage
question
Nonfood contact surfaces, these surfaces aren't designed for direct contact with food, but food may splash or spill onto them, they must have these traits:
answer
- nonabsorbent, smooth & corrosion resistant
- easy to clean & maintain
- free of unnecessary ledges, projections and crevices
question
What 3 organizations help with choosing equipment?
answer
- NSF
- UL classified
- UL EPH
question
Which organization creates standards for foodservice equipment. It also certifies equipment. The NSF mark means an item has been evaluated, tested and certified by _____ as meeting its food-equipment standards
answer
NSF
question
This organization provides classification listings for equipment that meets ANSI/NSF standards
answer
Underwriters Laboratories (UL) classified
question
This organization also certifies items that meet its own standards for environment and public health (EPH). Equipment that meets ______ standards is also acceptable for food service use.
answer
UL EPH
question
Floor mounted equipment on legs at least ____ inches high. Another option is to seal it to a masonary base
answer
6 inches
question
Tabletop equipment put on legs at least ____ inches high or seal it to the countertop
answer
4 inches
question
Dishwashers very by size, style and sanitizing methods. What are the 2 ways they sanitize?
answer
- very hot water (180 degrees)
- chemical solution
question
Dishwashers should have settings posted on the machine, what info should be posted?
answer
- water temperature
- conveyor speed
- water pressure
question
A handwashing station should have the following items:
answer
- hot and cold running water (100 degrees)
- soap - can be liquid, bar, or powder
- A way to dry hands, - do not use common cloth towels
- Garbage container - required if paper towels are used
- Signage - that tells employees to wash hands before returning to work.
question
When water is safe to drink it is called?
answer
potable water
question
Water is used for dishwashing, cleaning, cooking and drinking in an operation. Having safe water is critical. It may come from these sources?
answer
- approved public water mains
- private water sources that are regularly tested & maintained
- closed portable water containers
- water transport vehicles
question
If your operation uses a private water supply, such as a well, you must make sure the water is safe to use. How often should you test private water systems?
answer
at least once a year - keep these test reports on file
question
The greatest challenge to water safety comes from?
answer
cross-connections
question
A cross-connection is a physical link betwen ______ water and _____ water which can come from drains, sewers or other waste-water sources
answer
- clean
- dirty
question
The reverse flow of contaminats through a cross-connection into a potable water supply is?
answer
back flow
question
The best way to prevent backflow is to avoid?
answer
creating a cross-connection
question
Do not attach a hose to a faucet unless a backflow prevention devise, such as a _______ is attached
answer
vacuum breaker
question
The only way to prevent a backflow is to create an
answer
air gap
question
The space that seperates a water supply outlet from a potentially contaminated source is?
answer
air gap
question
A sink that is correctly designed and installed usually has 2 air gaps, where are they?
answer
- between the faucet and the flood rim of the sink
- between the drainpipe of the sink and the floor drain of the operation
question
Minimum lighting intensity requirements for prep areas?
answer
50 foot candles or 540 lux
question
Minimum lighting intensity requirements for handwashing or dishwashing areas?
answer
20 foot candles or 215 lux
question
Minimum lighting intensity requirements for buffets and salad bars?
answer
20 foot candles or 215 lux
question
Minimum lighting intensity requirements for displays for produce or packaged foods?
answer
20 foot candles or 215 lux
question
Minimum lighting intensity requirements for utensil-storage areas
answer
20 foot candles or 215 lux
question
Minimum lighting intensity requirement for wait stations
answer
20 foot candles or 215 lux
question
Minimum lighting intensity requirement for restrooms
answer
20 foot candles or 215 lux
question
Minimum lighting intensity requirements for inside some equipement (reach in cooler)
answer
20 foot candles or 215 lux
question
Miniumum lighting intensity requirements for inside walk-in coolers and freezer units
answer
10 foot candles or 108 lux
question
Miniumum lighting intensity requirements for dry storage areas
answer
10 foot candles or 108 lux
question
Minimum lighting intensity requirements for dining rooms (for cleaning purposes)
answer
10 foot candles or 108 lux
question
All lights should have ___________ lightbulb or protective covers. These products prevent broken glass from contaminating food or food-contact surfaces
answer
shatter-resistant
question
This improves the air inside an operation. It removes odors, gases, grease, dirt and mold?
answer
ventilation
question
Ventilation must be designed so that grease and condensation from hoods, fans, and ductwork don't ?
answer
drip onto food or equipment
question
Garbage can attract pests and contaminate food, equipment and utensils if not handled the right way. To control hazards from garbage, consider the following?
answer
- garbage removal
- cleaning of containers
- indoor containers
- liners for containers
- outdoor containers
question
Poor maintenance can cause food safety problems in your operation. To prevent them, do the following:
answer
- clean the operation on a regular basis
- make sure all building systems work and are checked regularly
- make sure the building is sound. there should be no leaks, holes, or cracks in the floor, foundation, ceilings or windows
- controlling pests
- maintain the outside of the building and property including patios and parking lots
question
Cleaning removes what from a surface?
answer
food and other dirt
question
Sanitizing reduces what on a surface to safe levels?
answer
pathogens
question
How to clean and sanitize what are the steps?
answer
1. clean the surface
2. rinse the surface
3. sanitize the surface
4. allow the surface to air dry
question
All food contact surfaces need to be cleaned and sanitized at these times
answer
- after they are used
- before food handlers start working with a different type of food
- any time food handlers are interrupted during a task and the items being used may have been contaminated
- after four hours if items are in constant use
question
Cleaners are chemicals that remove food dirt, rust, stains, minerals, and other deposits. Cleaners must be
answer
- stable
- noncorrosive
- safe to use
question
Guidelines for cleaners to use cleaners correctly follow these guidelines
answer
- follow manufactures instructions carefully, if it is not used the right way, cleaners may not work and can even be dangerous
- never combine cleaners.
- do NOT use one type of detergent in place of another unless intended use is the same
question
Type of cleaners. Cleaners are divided into the following 4 groups
The detergent you use will depend on your task. General purpose detergents removes?
answer
fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment & utensils
question
The detergent you use will depend on your task. Heavy duty detergents remove?
answer
wax, aged or dried dirt & baked on grease
question
Degreasers have ingredients for dissolving grease. They work well where grease has been burned on to include?
answer
- grill backsplashes
- oven doors
- range hoods
question
Delimers are acid cleaners used on mineral deposits and dirt that other cleaners can't remove. Delimers are often used on?
answer
- steam tables
- dishwashers
question
Abrasive cleaners have a scouring agent that helps scrub hard-to-remove dirt. Be aware that they can scratch surfaces. What are they used to clean?
answer
baked on foods
question
Food contact surfaces must be _______ after they have been cleaned and rinsed
answer
sanitized
question
One way to sanitize items is to soak them in hot water for this method to work the water must be at least _____ degrees F and soaked for ______
answer
171 degrees for 30 seconds
question
Another way to sanitize items is to run them through a high-temp dishwasher. What 2 ways can you check the water temp in these machines?
answer
- attach a temperature-sensitive label or tape to an item and run it through the dishwasher
- Place a high-temp thermometer in a dish rack and run it through the dishwasher
question
Tableware, utensils, and equipment can be sanitized by soaking them in sanitizing solution, or you can
answer
rinse, swab, or spray them with sanitizing solution
Concentration - sanitizer solution is a mix of chemical sanitzer and water. Too much water may make the solution weak and useless, too much sanitzer may make the solution too strong and unsafe. How is the concentration measured?
answer
parts per million (PPM)
question
The temperature of the final sanitizing rinse must be at least
answer
180 degrees F
question
How should you dry dishes, utensils, tableware, etc?
answer
air dry
question
How to clean and sanitize in a 3 compartment sink
answer
1. Rinse, scrape or soak items before washing them
2. Clean items in the 1st sink, wash them in a detergent solution at least 110 degrees F. Use a brush, cloth, or nylon scrubpad to loosen dirt
3. Rinse items in the 2nd sink. Spray them with water or dip them in it
4. Sanitize items in the 3rd sink, never rinse after sanitizing
5. Air dry items - place items upside down so they will drain
question
Store tableware and utensils at least ____ inches off the floor. Protect them from dirt and moisture
answer
6 inches
question
How should you store glasses and cups?
answer
upside down on a clean and sanitized shelf rack
question
How should you store flatware and utensils?
answer
with the handles up
question
why do you store glasses and utensils upside down/handles up?
answer
so staff can pick them up without touching food-contact surfaces which help protect the transfer of pathogens such as norovirus
question
Storing cleaning tools & supplies.
- store cleaning tools and chemicals separate from food and prep areas
- to prevent contamination never clean mops, brushes, or other tools in sinks used for handwashing, food prep or dishwashing (including ware sinks)
- when storing cleaning tools, consider what?
answer
- air dry towels overnight
- hang mops, brooms, and brushes on hooks to air dry
- clean and rinse buckets let them air-dry and then store them with other tools
question
How should you store and label chemicals?
answer
store chemicals in their original containers away from food and prep areas. If chemicals are transferred to a new continer, label using the common name of the chemical
question
to develop an effective cleaning program you must focus on 3 things?
answer
1. create a master cleaning schedule
2. training your employees to follow it
3. monitoring the program to make sure it works
question
Creating a master cleaning schedule first evalute your cleaning needs, next make a master cleaning schedule, the schedule should have what information on it?
answer
- what should be cleaned - list all cleaning jobs in one area, or list in the order they should be performed
- who should clean it - assign each task to a specific individual
- when should it be cleaned - as needed, major cleaning should be after closing
- how it should be cleaned - list step by step with cleaning tools and chemical names
question
Once you have put the cleaning program in place, keep an eye on things to make sure it is working - what should you be doing?
answer
- supervise daily cleaning routines
- check all cleaning tasks against the master schedule ever day
- change the master schedule as needed for any change in menu, procedures or equipement
- ask staff during meetings, for input on the program
question
to prevent a pest infestation you should?
answer
- implement a integrated pest management (IPM) program
- work with a pest control operator (PCO)
question
What are the 3 basic rules for an integrated pest management (IPM) program?
answer
1. Deny pests access to the operation
2. Deny pests food, water, and a hiding or nesting place
3. Work with a licensed PCO to eliminate pests that do enter the operation
question
Pests can enter an operation in 1 of 2 ways
answer
1. brought inside with deliveries
2. enter through openings in the building
question
Keeping pests out of the operation - prevent pests from entering by paying attention to...deliveries
answer
- use approved, reputable suppliers
- check all deliveries before they enter your operation
- refuse shipments in which you find pests or signs of pests. Including cases and body parts (legs, wings, etc)
question
screen all windows and vents with at least ______ per square inch screening
answer
16 mesh
question
T or F - you can use concrete to fill holes or sheet metal to cover openings around pipes
answer
True
question
Rodents can burrow into buildings. They can dig into decaying masonry or cracks in building foundations. Mice can squeeze through holes the size of a _____. Rats can pass through holes the size of a ______.
answer
- nickel
- half dollar
question
Store recycleables in clean, pest-proof containers, Where should you put the recyclealbe container?
answer
as far away from the building as local regulations allow
question
Cockroaches often carry pathogens such as salmonella spp, fungi, parasite eggs, and viruses. Most live and breed in dark, warm, moist and hard to clean places. If you think you have a roach problem what signs should you look for?
answer
- strong, oily odor
- droppings that look like grains of black pepper
- capsule-shaped egg cases that are brown, dark red, or black and may appear leathery, smooth, or shiny
question
Rodents are a serious health hazard. They eat and ruin food, damage property and spread disease. What signs should you look for to identify a rodent problem?
answer
- gnaw marks
- droppings and urine stains
- fresh droppings are shiny and black older droppings are grey. Rodent urine will glow when exposed to black light.
- tracks
- nests
- holes
question
Who should store and throw out all pesticides used in your facility?
answer
Your Pest Control Operator (PCO)
question
If pesticides are stored on the premises, what guidelines should you follow?
answer
- keep pesticides in their original containers
- store pesticides in a secure location away from areas where food, utensils and food equipment are stored
- check local regulations before throwing out pesticides - may be considered hazardous waste
- keep a copy of the pesticides MSDS on the premises
question
Your operation can be closed for any of the following health hazards
answer
- significant lack of refrigeration
- backup of sewage into the facility or its water supply
- emergency such as fire or flood
- significant infestation of insects or rodents
- long interruption of electircal or water service
- clear evidence of a foodborne illness outbreak
question
what is the timeline to act on all deficiencies?
answer
make corrections within the timeline given by the inspector
question
what are some guidelines in the inspection process?
answer
- asking for identification
- cooperating with the inspector
- taking notes
- keeping the relationship professional
- being preparred to provide records requested by the inspector
- discuss violations and timeframes for correction with inspectors
- acting on all deficiencies noted in the report
question
The FDA code is issued by the Food and Drug Administration (FDA) this code outlines the federal government reccommendations for food safety regulations. Is this an actual law?
answer
no - although the FDA recommends adoption by the states it cannot require it.
question
This training method uses both sight and hearing ?
answer
training video & DVDs
question
This training method has people prepareing a script, acting out the script and the groups can decide what they did right or wrong
answer
role play
question
this training method can help make difficult or boring information seem more exciting
answer
games
question
this training method allows learners to explore a topic on their own by using materials suppled by the instructor. Then they answer questions in a set amount of time and report their answers to the group
answer
information search
question
this training method draws on learners knowledge and experience by asking a series of questions about a topic
answer
guided discussion
question
this training method requires learners to explain how a food safety task should be performed before actually performing the task
answer
demonstration
question
this training method uses experienced staff members to teach a few learners food safety skills that require thinking and doing
answer
on the job training
question
this training method allows learners to research a topic in a group and then teach the topic to a different group
answer
jigsaw design
question
this training method is best used when learners are located in different places and you want to collect information about their learning progress
answer
technology based training
question
whare are some training delivery methods?
answer
- on the job training
- classroom training
- information search
- guided discussion
- demonstration
- role play
- jigsaw design
- games
- training videos and DVDs
- technology based training
question
Critical food safety knowledge your staff should learn about the importance of food safety and receive training in the critical areas as?
answer
- personal hygiene
- safe food preparation
- cleaning and sanitizing
- safe chemical handling
question
How can you identify your staff's training needs?
answer
observing performance on the job
- testing food safety knowledge
- identifying areas of weakness
question
What is your 1st task in training staff?
answer
identify the training needs in your operation. A training need is a gap between what staff needs to know to perform their jobs and what they actually know.
Haven't found what you need?
Search for quizzes and test answers now
Quizzes.studymoose.com uses cookies. By continuing you agree to our cookie policy
