Safety & Sanitation Exam Review

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Questions and Answers

What is a key method for preventing pests from entering a building?

Using traps in the garage

Employing natural repellents indoors

Leaving food products on the ground

Ensuring there are no entry points like cracks (correct)

What is the primary health risk associated with flies in food establishments?

Contaminating ingredients

Spreading infections to workers

Carrying and spreading bacteria (correct)

Causing allergic reactions

Which method is most effective for controlling flying insects in a food establishment?

Installing electric zappers and cleaning regularly (correct)

Keeping windows closed at all times

Setting up traps with bait

Using insect repellent sprays

What action should NOT be taken with garbage storage areas?

Leaving garbage bins open Signup and view all the answers

What should be done if a knife falls from the cutting board?

Step out of the way Signup and view all the answers

What is the correct way to treat a minor burn?

Run cold water over the burn Signup and view all the answers

Which of the following is NOT one of the three key components necessary to start a fire?

Water Signup and view all the answers

What should first aid kits in the workplace be like?

Centrally located and regularly checked for expired supplies Signup and view all the answers

What is the first step in the HACCP process?

Assessing potential hazards Signup and view all the answers

What is the primary purpose of HACCP?

To identify, monitor, and control food contamination hazards Signup and view all the answers

What does CCP stand for in the HACCP context?

Critical Control Point Signup and view all the answers

Which chemical is commonly used for sanitizing in both soft and hard water?

Chlorine Signup and view all the answers

What temperature range is required for rinsing food-contact surfaces before sanitizing?

43°C - 50°C Signup and view all the answers

What is the first step in cleaning utensils?

Scraping off food particles Signup and view all the answers

What is the primary function of manual sanitizing without chemicals?

To immerse cleaned items in very hot water Signup and view all the answers

At what temperature should items be immersed for manual sanitizing without chemicals?

77°C - 80°C for 30 seconds Signup and view all the answers

Study Notes

Safety & Sanitation Final Exam Review

Exam covers weeks 10, 11, and 12 material.
Exam duration: 50 minutes (8:20 to 9:10).
Question types: 24 multiple-choice, 10 true/false.
Questions are on both sides of the paper.
Use a pencil or pen (bring white-out if needed).
Do not bring extra baggage to the exam.
All personal items (including phones) must be placed at the front of the room.
Phones should be turned to vibrate or silent mode.
Write your name and student ID on the front page.
Leave the exam quietly upon completion.

Agenda

HACCP (Hazard Analysis & Critical Control Points)
Sanitizing & Cleaning
Pest Control & Waste Management
Safety & Burn Safety Practices
True & False Questions

HACCP

First Step: Assessing potential hazards before monitoring procedures.
Primary Purpose: Identify, monitor, and control food contamination hazards during preparation and processing.
Critical Control Points (CCPs): Help identify food handling points where contamination risks can be controlled (e.g., cooking temperatures).
Ultra High-Temperature Processing (UHT): Used for aseptically packaging foods, ensuring long shelf life without refrigeration.

Sanitizing & Cleaning

Chlorine: A common sanitizing chemical effective in both soft and hard water.
Food-Contact Surface Rinsing Temperature: Water should be between 43°C and 50°C.
Utensil Cleaning: Start by scraping off food particles.
Manual Sanitization (without Chemicals): Immerse cleaned items in very hot water (77°C to 80°C) for 30 seconds.

Pest Control & Waste Management

Pest Prevention: Ensure no entry points (cracks, holes).
Pest Prevention – Avoid: Leaving food products on the floor.
Pest Control – Effective method: Installing electric zappers and regularly cleaning areas.
Pest Characteristics: Survive on small amounts of food.
Waste Management: Non-recyclable waste should be sent to a landfill or incinerated.
Pest Control for Buildings: Keeping the lawn tidy and removing weeds reduces pest habitats.
Fly Risk: Flies carry and spread bacteria, leading to foodborne illnesses.

Safety Practices

Preventing Burns (Stove): Pot handles should be turned inwards and away from the edge.
Knife Falls: Step out of the way; do not try to catch a falling knife.
Minor Burns: Run cool or room temperature water over the burn.
Stages of Burn Injury: First, Second, and Third Degree.
Supervisors/Managers & Fire Safety: Supervisors are responsible for employee, guest, and workplace safety in the event of a fire.
Fire Safety Triangle: Oxygen, heat, and flammable materials are the three components necessary for a fire.
First-Aid Kits: Should be centrally located, easily accessible, and regularly checked for expired supplies.
Fire Safety in the Kitchen: Grease fires and electrical equipment, hot surfaces also pose risks, not just open flames.
Safety Equipment (Fire extinguishers): Must be regularly maintained by professionals.

True & False

Licensed Pest Control Operator: Important for ensuring proper pest management.
Slip-Resistant Flooring: Recommended for preventing falls in kitchens.
Chlorine Solution Temperature: Optimal effectiveness is around 50°C.
Manual Rinsing Temperature: Water between 43°C and 50°C is effective for rinsing and sanitizing surfaces.
Kitchen fire hazards: Grease fires, electrical equipment, and hot surfaces.

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Description

Prepare for your Safety & Sanitation final exam with this comprehensive review covering essential topics such as HACCP, sanitizing practices, and pest control. The exam will consist of multiple-choice and true/false questions from weeks 10 to 12. Ensure you're ready to ace the exam by familiarizing yourself with key concepts and safety practices.