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Questions and Answers
Which agency enforces food safety in a restaurant?
Which agency enforces food safety in a restaurant?
State or local regulatory authority
The primary safeguard of foodservice quality is adherence to _______.
The primary safeguard of foodservice quality is adherence to _______.
Specifications
Quality in the foodservice system is defined by whom?
Quality in the foodservice system is defined by whom?
the customer through his or her satisfaction
To prevent backflow, what should be created?
To prevent backflow, what should be created?
The greatest number of employee injuries in kitchens is from?
The greatest number of employee injuries in kitchens is from?
What must a handwashing station be equipped with?
What must a handwashing station be equipped with?
If raw and ready-to-eat products must be stored in the same refrigerator, how should they be stored correctly?
If raw and ready-to-eat products must be stored in the same refrigerator, how should they be stored correctly?
Based on the principles of FIFO, which of the following canned items are correctly placed (by date) on the shelves?
Based on the principles of FIFO, which of the following canned items are correctly placed (by date) on the shelves?
In which of the following situations is it permissible for food handlers not to wear disposable gloves?
In which of the following situations is it permissible for food handlers not to wear disposable gloves?
According to the Americans with Disabilities Act, which of the following is true?
According to the Americans with Disabilities Act, which of the following is true?
What type of oven is best for baking large quantities of bread?
What type of oven is best for baking large quantities of bread?
Which of the following might be used to reduce unnecessary activity in a kitchen?
Which of the following might be used to reduce unnecessary activity in a kitchen?
HAACP (Hazard Analysis Critical Control Point) is:
HAACP (Hazard Analysis Critical Control Point) is:
What instruction should be given to kitchen staff if the temperature control gauge on a hospital foodservice dishwasher is not functioning?
What instruction should be given to kitchen staff if the temperature control gauge on a hospital foodservice dishwasher is not functioning?
What should a food handler do after removing disposable gloves to assist a co-worker?
What should a food handler do after removing disposable gloves to assist a co-worker?
Which of the following practices do not protect against cross-contamination? (Select all that apply)
Which of the following practices do not protect against cross-contamination? (Select all that apply)
The foodborne pathogen clostridium botulinum is:
The foodborne pathogen clostridium botulinum is:
Foodborne illness may be caused by which of the following? (Select all that apply)
Foodborne illness may be caused by which of the following? (Select all that apply)
A large group of people experience acute gastroenteritis 4-6 hours after eating custard pie. Which bacteria is most likely the culprit?
A large group of people experience acute gastroenteritis 4-6 hours after eating custard pie. Which bacteria is most likely the culprit?
What is the primary cause of foodborne illness?
What is the primary cause of foodborne illness?
What type of fire extinguishers can be used to put out electrical fires? (Select all that apply)
What type of fire extinguishers can be used to put out electrical fires? (Select all that apply)
Per cubic feet of space, which oven is most efficient?
Per cubic feet of space, which oven is most efficient?
What do you do if an employee finds a piece of broken glass in the ice bin?
What do you do if an employee finds a piece of broken glass in the ice bin?
What should happen next if an employee has cut his finger at work?
What should happen next if an employee has cut his finger at work?
_____ has these following characteristics: carried by the human intestinal tract, found in unpasteurized milk, can produce bloody diarrhea, destroyed with thoroughly cooking ground beef.
_____ has these following characteristics: carried by the human intestinal tract, found in unpasteurized milk, can produce bloody diarrhea, destroyed with thoroughly cooking ground beef.
How can you check the temperature of bulk milk?
How can you check the temperature of bulk milk?
What is the return on investment for a piece of equipment you originally bought for $19,000 and then sold 7 years later for $16,000?
What is the return on investment for a piece of equipment you originally bought for $19,000 and then sold 7 years later for $16,000?
Your kitchen is located 3,500 ft above sea level. What do you have to do to create a successful product?
Your kitchen is located 3,500 ft above sea level. What do you have to do to create a successful product?
What is the first thing you should do in the event of a fire, if you are the first to witness the fire?
What is the first thing you should do in the event of a fire, if you are the first to witness the fire?
The best way to thaw frozen food is to:
The best way to thaw frozen food is to:
In order for a foodborne illness to be considered an outbreak, how many must experience the same illness after consuming the same food?
In order for a foodborne illness to be considered an outbreak, how many must experience the same illness after consuming the same food?
An effective HACCP plan will:
An effective HACCP plan will:
A foodborne intoxication is caused by consuming a food that contains a pathogen.
A foodborne intoxication is caused by consuming a food that contains a pathogen.
Which piece of equipment may be restricted for use by local law?
Which piece of equipment may be restricted for use by local law?
Water that is safe for drinking is called:
Water that is safe for drinking is called:
Which type of material is best used for a food tray cart?
Which type of material is best used for a food tray cart?
It is appropriate to store unopened cleaning products with unopened cans and packages of food as long as the cleaning products are completely sealed.
It is appropriate to store unopened cleaning products with unopened cans and packages of food as long as the cleaning products are completely sealed.
Which bacteria can contaminate drinking water?
Which bacteria can contaminate drinking water?
Dry storage foods should be:
Dry storage foods should be:
You notice the chicken noodle soup has a temperature of 128 degrees F on the hot holding line. What action should you take?
You notice the chicken noodle soup has a temperature of 128 degrees F on the hot holding line. What action should you take?
Which of the following is not a characteristic of a foodborne mold?
Which of the following is not a characteristic of a foodborne mold?
Which of the following cook foods more unevenly than any other methods?
Which of the following cook foods more unevenly than any other methods?
What is the first step of the HACCP plan?
What is the first step of the HACCP plan?
You notice a greasy film on the dishes that just went through the dishwasher. What do you suspect?
You notice a greasy film on the dishes that just went through the dishwasher. What do you suspect?
The dish machine that has an exposed loading and unloading section and an enclosed washing and rinsing section with rows of plastic pegs is best suited for:
The dish machine that has an exposed loading and unloading section and an enclosed washing and rinsing section with rows of plastic pegs is best suited for:
Equipment that is compact, attractive, and uses space efficiently to reduce labor costs is called:
Equipment that is compact, attractive, and uses space efficiently to reduce labor costs is called:
Equipment purchases depend most on:
Equipment purchases depend most on:
At the state hospital, there are several special units on a central campus. Food is prepared in one location and transported to the units. What type of system is this?
At the state hospital, there are several special units on a central campus. Food is prepared in one location and transported to the units. What type of system is this?
The main benefit of using a microwave for heat processing trays/food is:
The main benefit of using a microwave for heat processing trays/food is:
What is the least important factor when selecting flooring materials in the kitchen?
What is the least important factor when selecting flooring materials in the kitchen?
In manual warewashing technique, at least how many total stations should there be?
In manual warewashing technique, at least how many total stations should there be?
Your cook has developed a sore throat in the middle of a shift. What should you do?
Your cook has developed a sore throat in the middle of a shift. What should you do?
All of the following are acceptable characteristics of fresh fish when received from a delivery, except:
All of the following are acceptable characteristics of fresh fish when received from a delivery, except:
What does the NSF international symbol on a piece of equipment mean about the equipment?
What does the NSF international symbol on a piece of equipment mean about the equipment?
Your HACCP plan says to cook chicken to a minimum internal temperature of 165 degrees F for 15 seconds. What is this known as?
Your HACCP plan says to cook chicken to a minimum internal temperature of 165 degrees F for 15 seconds. What is this known as?
Inserting a thermometer during the cooking of a roast beef to check when the meat has reached its acceptable internal temp is known as:
Inserting a thermometer during the cooking of a roast beef to check when the meat has reached its acceptable internal temp is known as:
Which of the following is an example of work simplification?
Which of the following is an example of work simplification?
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Study Notes
Food Safety Regulations
- Food safety in restaurants is enforced by state or local regulatory authority.
- Handwashing stations must include running hot and cold water, soap, single-use paper towels, waste container, and signage.
Food Quality Control
- Adherence to specifications is the key safeguard of foodservice quality.
- Quality is defined by customer satisfaction within the foodservice system.
Cross-Contamination Prevention
- An air gap between the faucet and the flood rim of the sink prevents backflow.
- Raw fish must be stored above raw poultry in refrigeration to prevent contamination.
Employee Safety
- Slippery floors are the largest cause of employee injuries in kitchens.
Cleaning and Sanitizing
- Insufficient detergent can lead to a greasy film on washed dishes.
- It’s essential to hand wash dishes with hot water and disinfect if dishwasher temperatures are not within range.
Hazardous and Potentially Hazardous Foods
- Foods that cause foodborne illnesses may arise from poor hygiene or improper reheating.
- Clostridium botulinum is anaerobic, heat-resistant, and produces toxic spores.
Bacteria and Foodborne Illness
- Major causes of foodborne illness include bacteria, poor sanitation, and improper food handling practices.
- Notable bacteria: Staphylococcus aureus typically causes gastroenteritis within 4-6 hours after eating contaminated food.
Food Processing and Cooking
- The rotary oven is optimal for baking large quantities of bread.
- Convection ovens are considered the most efficient per cubic feet of space.
HACCP (Hazard Analysis Critical Control Point)
- HACCP is a method for promoting food safety through systematic hazard analysis.
- Preventive measures are key elements in an effective HACCP plan.
Fire Safety Procedures
- Pulling the fire alarm is the first action to take upon witnessing a fire; follow the RACE protocol.
- Equipment choices, including flooring, are based largely on durability and functionality rather than color.
Equipment Management
- NSF international symbols indicate that equipment is easy to clean and disassemble.
- Equipment purchases are primarily influenced by menu complexity.
Storage and Temperature Control
- Dry storage should maintain temperatures between 50-70°F; moisture control is crucial.
- Thaw frozen food in the refrigerator to avoid bacterial growth.
Employee Health and Hygiene
- Employees with symptoms such as sore throats should be sent home.
- Disposable gloves must be replaced after any interruption in use, ensuring hands are washed before applying new gloves.
Efficient Kitchen Operations
- A floor plan detailing direct routes to equipment can reduce unnecessary activity.
- Using standardized recipes helps control ingredient inventory and improve efficiency.
Miscellaneous Food Safety Information
- Potable water is essential for safe drinking and food preparation.
- Campylobacter jejuni is among the bacteria that can contaminate drinking water sources.
Important Definitions
- Critical limits are the minimum or maximum thresholds at critical control points.
- Monitoring involves checking temperatures during cooking processes to ensure safety.
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