Food Safety Standards Quiz

The path that food travels from its source to an operation.

Inspecting and accepting deliveries, minimizing loss and contamination.

Storing food in controlled conditions to maintain quality.

Transforming frozen food back to a usable state.

Processes like chopping, mixing, and preparing food for cooking or serving.

Cooking food to make it safe and palatable.

Maintaining food at a safe temperature after cooking.

Protecting food from contamination during serving.

The process of creating and serving meals on an airplane.

This refers to removing leftover food from flights after passengers have eaten.

The phase of the flight where meals are served.

Unwanted materials or substances found in food.

A crucial part of food storage that ensures older items are used before newer ones.

The key challenge of managing passenger numbers at the last minute during a flight.

Keeping meals consistently good, no matter the flight.

The primary goal of inflight magazines when talking about food and beverages is to let passengers know what's available.

Harmful microorganisms that can cause illness when ingested.

Time Temperature Abuse occurs when food is held at unsafe temperatures for too long, allowing bacteria to multiply.

Transferring harmful bacteria from one surface or food item to another.

Practices like coughing/sneezing on food or working sick, that can spread germs.

Ensuring surfaces and equipment are clean and sanitized to kill harmful bacteria.

Individuals with weakened immune systems, like the elderly or young children, are susceptible to foodborne illness.

The four steps to safe food handling: Clean, Separate, Cook, Chill.

The main sectors of the food service industry that play a significant role in ensuring food safety practices.

A method of cooking food where it is sealed in airtight bags and immersed in a water bath at a precise temperature for a specific time. This method ensures even cooking and helps retain moisture and flavor.

Self-service systems allow customers to choose their meals from a variety of options and pay for them before being served. This approach offers flexibility and allows diners to personalize their experience.

The experience of dining encompasses both tangible and intangible aspects. Tangible elements refer to physical aspects like the restaurant's atmosphere, furniture, and food presentation. Intangible elements involve customer service, ambiance, and emotional connections.

A sequence of steps followed in providing service to customers, encompassing everything from preparing the dining area to clearing the table, ensuring a smooth and efficient experience.

A service method where a service staff member brings meals directly to the customer at their table, offering personalized attention and care.

The purpose of the food and beverage industry is to produce, process, package, and distribute food and drinks for human consumption.

The key goal of the food and beverage industry is to satisfy the various needs of customers by providing them with food and drinks.

Customers who have a full range of choices and are not limited by their location or situation.

Customers who are constrained by their location and have limited choices.

The need for certain foods to fulfil dietary requirements or preferences.

The need for good value for the price paid for food and beverages.

The need for a pleasant and friendly atmosphere when dining.

The need for food and beverages to enhance self-esteem or make people feel good about themselves.

A type of market where potential customers have very limited options, like in boarding schools or government-run facilities.

A type of market with slightly more choice than a captive market, but options are still limited. Customers may not have many alternatives, but they can choose from a small selection.

A food service operation that's completely owned and run by its owners. Often referred to as independent restaurants.

A food service operation that operates under a legal agreement with a franchisor. This agreement allows the franchisee to use the franchisor's brand and business model in exchange for fees.

A type of agreement where a business outsources its food service operations to a professional company. This company handles the catering, food planning, and management.

A type of food service operation where the business outsources specific catering tasks to an external company to reduce potential losses and focus on its core operations.

A food service operation that focuses on serving dishes from a specific ethnic origin or cuisine.

A food service operation that revolves around a specific theme or concept, often with a unique ambiance or atmosphere.