Food Safety and Sanitation Practices
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Food Safety and Sanitation Practices

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@ModestClarity

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Questions and Answers

Who should apply pesticides in a foodservice operation?

  • Manager
  • Pest control operator (correct)
  • Server
  • Chef
  • What type of water must be provided to a hand washing sink?

    Potable water only

    Which of the following does not require sanitizing?

  • Cutting boards
  • Walls (correct)
  • Countertops
  • Food preparation equipment
  • What are the important food safety features to look for when selecting flooring, wall, and ceiling materials?

    <p>Smooth and durable</p> Signup and view all the answers

    When must food-contact surfaces be clean and sanitized?

    <p>Before working with a different type of food</p> Signup and view all the answers

    What mistake was made when a food handler dropped the end of a hose into a mop bucket?

    <p>Created a cross connection</p> Signup and view all the answers

    What must a sink be equipped with to prevent backflow?

    <p>Air gap</p> Signup and view all the answers

    What must be done when transferring cleaner from its original container into a smaller working container?

    <p>Label the working container with its contents</p> Signup and view all the answers

    What information should a master cleaning schedule contain?

    <p>What should be cleaned, when, by whom, and how</p> Signup and view all the answers

    How can grease and condensation buildup on surfaces be avoided?

    <p>Ventilation</p> Signup and view all the answers

    What was done incorrectly when an employee placed a full garbage bag on a prep table?

    <p>The bag was placed on a prep table</p> Signup and view all the answers

    In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

    <p>180 degrees Fahrenheit (82 degrees Celsius)</p> Signup and view all the answers

    What is one effective way to keep an operation pest-free?

    <p>Deny pests access to the operation</p> Signup and view all the answers

    What goes in the first compartment of a properly set up three compartment sink?

    <p>Wash water</p> Signup and view all the answers

    What is the correct way to store mops in between uses?

    <p>Hanging on a hook</p> Signup and view all the answers

    How high must legs be on table-mounted equipment?

    <p>At least 4 inches (10 centimeters)</p> Signup and view all the answers

    What must be done in case of an imminent health hazard, such as a water supply interruption?

    <p>Immediate correction or closure of the operation</p> Signup and view all the answers

    Where should garbage cans be cleaned?

    <p>Away from food and utensils</p> Signup and view all the answers

    Which surfaces must be both cleaned and sanitized?

    <p>Storage shelves or cutting boards</p> Signup and view all the answers

    Who should apply pesticides in a restaurant or food service operation?

    <p>Pest control operator</p> Signup and view all the answers

    What should a hand washing station have?

    <p>Hot and cold water, soap, a way to dry hands, and a garbage container</p> Signup and view all the answers

    What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

    <p>Maximum registering thermometer</p> Signup and view all the answers

    What must managers do after creating a master cleaning schedule?

    <p>Train staff to follow the program</p> Signup and view all the answers

    Which feature is most important for a chemical storage area?

    <p>Good lighting</p> Signup and view all the answers

    What is the third step in cleaning and sanitizing a prep table after scraping and washing?

    <p>Rinsing</p> Signup and view all the answers

    What is the first step in cleaning and sanitizing items in a three-compartment sink?

    <p>Rinsing, scraping, or soaking items</p> Signup and view all the answers

    Study Notes

    Pest Control

    • Pesticides in foodservice should only be applied by a licensed pest control operator.

    Handwashing Facilities

    • Handwashing sinks must be supplied with potable (drinkable) water.
    • Must have hot and cold water, soap, a hand-drying method, and a garbage container.

    Sanitization Requirements

    • Walls do not require sanitization.
    • Food-contact surfaces must be clean and sanitized before switching between different food types.

    Cross-Connection and Backflow Prevention

    • Dropping a hose into a mop bucket creates a cross-connection.
    • To prevent backflow, sinks must have an air gap.

    Chemical Storage and Labeling

    • Containers used for cleaning substances should always be labeled with contents for safety.
    • Well-lit chemical storage areas are crucial for safety.

    Cleaning Schedules

    • Master cleaning schedules should detail what needs to be cleaned, when, by whom, and the methods used.

    Prevention of Hazards

    • Correct ventilation prevents grease and condensation buildup.
    • Actions taken during imminent health hazards may include immediate fixing or closing the operation.

    Garbage Disposal

    • Garbage cans should be cleaned away from food and utensils to maintain hygiene.

    Dishwashing Procedures

    • In a heat-sanitizing dishwasher, the final rinse must reach a minimum temperature of 180°F (82°C).
    • The first compartment of a three-compartment sink should contain wash water, and after scraping and washing, the third step is rinsing.

    Equipment Storage

    • Table-mounted equipment must be elevated at least 4 inches (10 cm) off the ground.
    • Mops should be hung on hooks between uses to ensure proper hygiene.

    Staff Training

    • Staff must be trained to adhere to the master cleaning schedule created by managers.

    Pest Denial

    • Maintaining pest-free operations involves denying pests access to the premises.

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    Description

    Test your knowledge on essential food safety and sanitation practices, including pest control, handwashing facilities, and chemical storage. Understand the requirements for sanitization and how to prevent hazards in food service settings. This quiz covers vital information for maintaining health standards in food handling.

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