Sanitation and Safety interactive presentation

Open Ended

What are some challenges that food production facilities might face when trying to maintain proper sanitation and safety standards?

Multiple Choice

Why is it important to follow sanitation and safety procedures in food production?

• To prevent foodborne illnesses and ensure consumer safety

• To increase the speed of food production

• To reduce the cost of ingredients

• To make food look more appealing

Open Ended

Explain why record keeping is important in a food products and processing system.

Multiple Choice

Which of the following is NOT an objective listed for food safety and sanitation in the lesson?

• To assess conditions with regard to safety and health.

• To develop a cleaning program.

• To increase food production speed.

• To conduct and interpret microbiological tests for foodborne pathogens.

Fill in the Blank

Cleaning should be done with clean water with a ___ pH level.

Multiple Choice

Which of the following best describes the main purpose of sanitation in food processing?

• To remove visible soil and food residue

• To kill microorganisms and protect consumers from foodborne contaminants

• To increase the speed of food processing

• To reduce water usage

Open Ended

Compare and contrast the processes of cleaning and sanitation in food processing environments.

Multiple Select

Which of the following are included in the definition of 'Safety' in a food processing environment?

• Wearing protective clothing

• Having proper training and education

• Handling equipment appropriately

• Ignoring personal hygiene

Multiple Choice

Which of the following is NOT a part of regular maintenance in a production environment?

• Greasing or oiling machinery

• Replacing worn or broken parts

• Ignoring debris from broken parts

• Preserving equipment

Multiple Select

Which of the following are benefits of practicing good hygiene in food production?

• Prevents food spoilage

• Protects against food waste

• Increases food prices

• Prevents negative economic consequences

Multiple Select

Which of the following are considered operational hygiene practices?

• Cleaning and sanitizing using effective products

• Using clean water

• Documenting maintenance of sanitary conditions

• Ignoring raw foods

Multiple Choice

What is a key aspect of pest management in food hygiene?

• Allowing pests access to food storage

• Preventing access where foodstuffs are produced or stored

• Mixing waste with food

• Ignoring temperature during transport

Multiple Choice

Which of the following is NOT considered a food contact surface?

• Clothing

• Gloves

• Hands

• Floors

Open Ended

Explain how biofilms can impact food safety and what methods should be used to remove them.

Multiple Choice

Why are biofilms difficult to remove from food contact surfaces?

• They are visible and easy to clean

• They are protected by a substance and not easily seen

• They are only found on utensils

• They can be removed with water alone

Fill in the Blank

Foodborne illnesses are caused by infections or irritations of the ___ tract.

Multiple Select

Which of the following are common foodborne illnesses?

• Botulism

• Norovirus infection

• Shigellosis

• All of the above

Open Ended

Describe the main components of a cleaning and sanitation program and explain why each is important in food production.

Multiple Choice

Why is timing important when creating a proper sanitation procedure within a food production facility?

• It ensures food is cooked properly

• It helps maintain consistent cleaning and sanitation of food contact surfaces

• It reduces the cost of production

• It increases the shelf life of food

Open Ended

According to the sanitation procedures, what should be cleaned and sanitized between each use, and what should be cleaned after each shift?

Multiple Choice

Which of the following should be cleaned and sanitized daily in a food production facility?

• Utensils and employee's hands

• Small equipment and buttons

• Walls and floors, storage shelves, large equipment

• Food contact surfaces only

Fill in the Blank

Water used in cleaning and sanitizing solutions must be tested at least ___ a year to ensure no contaminants are present.

Open Ended

Explain how the timing, frequency, and concentration of cleaning and sanitizing procedures work together to ensure food safety in a production facility.

Multiple Select

Select all the possible consequences of using a cleaner and sanitizer concentration that is too high or too low.

• Microorganisms may not be killed if too low

• Food may become unsafe if too high

• Equipment may be damaged if too high

• Food will taste better if too high

Open Ended

Reflecting on today's lesson, what is one area of food sanitation or safety procedures you would like to learn more about or still have questions on?

Multiple Choice

What is one important reason for practicing equipment maintenance and sanitation procedures in food production?

• To improve the taste of food

• To reduce production costs

• To ensure food safety and prevent contamination

• To increase food shelf life