Term
| What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? |
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Definition
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Term
| What is the function of a kitchen mop sink? |
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Definition
| Cleaning of mops and disposing of mop water |
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Term
| What organization creates standards nationally for food service equipment? |
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Definition
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Term
| Good Equipment placement and a well designed kitchen will eliminate or reduce |
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Definition
| Opportunities for cross-contamination |
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Term
| Signage posted at a hand washing station must include a reminder for staff to |
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Definition
| Scrub hands for 10-15 seconds |
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Term
| The effectiveness for chemical sanitizers is NOT affected by its |
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Definition
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Term
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Definition
| a physical link between a potable water supply and a contaminated source |
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Term
| The most reliable way to protect a water supply from back flow is |
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Definition
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Term
| if food-contact surfaces are in constant use, how often must they be cleaned? |
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Definition
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Term
| What is the relationship between cleaning and sanitizing |
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Definition
| Cleaning must happen before sanitizing |
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Term
| What is the second basic rule of an integrated pest management program |
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Definition
| Deny pests food, water and nesting or hiding places |
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Term
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Definition
| Reducing the number of pathogens on a utensil to a safe level |
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Term
Which of the following is NOT an approved sanitizer?
A. Chlorine
B. Ammonia
C. Iodine
D. Quaternary Ammonium |
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Definition
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Term
| Material Safety Data Sheets(MSDS) should be |
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Definition
| kept so the employees can access them |
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Term
Which of the following is the correct sequence to follow for manually sanitizing in a three compartment sink.
A. Pre-rinse, wash, sanitize, rine, airdry
B. pre-rinse, sanitize, wash, rinse, airdry
c. pre-rinse, wash, rinse, sanitize, airdry
d. prerinse, wash, rinse, sanitize, rinse, airdry |
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Definition
| C. Pre-Rinse, Wash, Rine, Sanitize, Airdry |
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Term
By law, the MSDS must contain all of the following information except:
A. Safe handling Procedures
B. Safety precautions
C. A list of ppe equipment needed when using products
D. Size of the container |
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Definition
| D. The size of the container |
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Term
| What small may be a sign that cockroaches are present? |
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Definition
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Term
Which of the following is an indication that you have a problem with rodents?
A. Capsule size egg cases in dish room
B. Tiny scraps of paper gathered in a nest-like structure in the corner of a storeroom.
C. Strong oily smell
D. Mild seaweed smell |
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Definition
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Term
| What is the primary reason to keep flies, roaches, rates and mice out of a restaurant |
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Definition
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Term
| A very effective first step in controlling kitchen pests is |
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Definition
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Term
Which of the following pieces of equipment must be cleaned and sanitized?
A. Kitchen Floors
B. All of the walls in the kitchen area.
C. The ceiling in the dish washing area
D. The Slicer |
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Definition
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Term
True or False
Garbage containers must have tight fitting lids and be vermin proof. |
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Definition
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Term
| What is the purpose of a food safety management system |
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Definition
| To identify, document, and use correct methods to receive food |
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Term
| a broken water main has cause the water in an operation to appear brown, what should a manager do |
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Definition
| Contact the local regulatory agency before use |
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Term
| The final responsibility for keeping food safe in a restaurant is with the |
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Definition
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Term
| The first step in the development and delivery of an effective training program is |
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Definition
| Asses the training needs of staff |
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Term
| All new staff should receive training on |
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Definition
|
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Term
|
Definition
| Hazard Analysis Critical Control Point |
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Term
| An operation that smokes food as a method of preservation must have a(n) |
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Definition
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Term
| The procedure or step in HACCP where a hazard can be eliminated or significantly reduced is a(n) |
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Definition
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Term
| a chef checked a temperature of minestrone soup being held in a hot holding unit. The temperature was 120D F, which did not meet the critical limit of 135D F. The chef recorded the temperature in the log and reheated the soup to 165D F for 15 seconds within 2 ours. Which is the corrective action |
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Definition
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Term
| A deli serves cold sandwiches in a self-service display. Which step in the flow of food would be a critical control point? |
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Definition
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Term
Which of the following agencies write the model food code?
A. USDA
B. FDA
C. MDA
D. LHD |
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Definition
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Term
Which of the following agencies retains the records and investigates food borne illnesses?
A. USDA
B. FDA
C. MDA
D. LHD |
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Definition
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Term
| On what date does the state of Michigan food service license for an establishment expire? |
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Definition
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Term
| How many days is a temporary license valid for in Michigan |
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Definition
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Term
| Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dish washing machine? |
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Definition
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Term
| There are five conditions that when present create an immediate threat to the health of a dining public. these conditions are called |
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Definition
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Term
| The legal name of the food code in Michigan is |
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Definition
| Act 92,Public Acts of 2000 as amended |
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Term
| The major goal of the Michigan food law is to |
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Definition
| Protect the dining public |
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Term
| How often will a restaurant in Michigan be inspected if it is open 10 or more months during the year? |
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Definition
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Term
| A person arrives at your restaurant claiming to be the health inspector. What should the PIC do? |
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Definition
| Ask to see the ID before letting them onto the facility |
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Term
| The manager's responsibilities for staff food safety training is to |
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Definition
| Make sure the staff have the knowledge and skills to keep food safe |
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Term
| On the job training works best for |
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Definition
| Individual or small groups |
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Term
| The CDC estimates ____ people die each year in the USA as a result of food borne illness |
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Definition
|
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Term
| When should employees receive food safety training |
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Definition
| When Hired, and periodically after that |
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Term
| What should be done to with food contact surfaced after pesticides have been applied |
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Definition
| Washed, Rinsed and Sanitized |
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Term
| Who should apply pesticides? |
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Definition
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Term
| If you allow customers to order food undercooked, what must you provide on the menu |
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Definition
| An approved, consumer advisory |
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Term
| When must food handlers wear disposable gloves, use tongs, deli tissue, or some other approved barrier? |
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Definition
| Whenever they handle foods which will receive no further cooking or prep |
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