Safety & Sanitation Exam Review

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.

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.