Fn 1 Safe Plate 5

Multiple Choice

What are the potential food safety concerns when transporting groceries in reusable bags?

• Cross-contamination

• Temperature control

• Bag material

• Color of the bags

Multiple Choice

What illness did the nine members of the Oregon soccer team contract?

• Flu

• Norovirus

• Food poisoning

• Cold

Multiple Choice

What is the maximum distance vomit can mist?

• 10 feet

• 20 feet

• 30 feet

• 40 feet

Multiple Choice

What is the definition of a food-contact surface?

• A surface that is always dirty

• A surface that food does not touch

• A surface of equipment or utensil with which food normally comes into contact

• A surface that is only used for cleaning

Multiple Choice

What is the definition of "Contact time" in sanitization?

• The time sanitizer must be in contact with a surface

• The time it takes to clean a surface

• The time required for a surface to dry

• The time needed to prepare a sanitizer solution

Multiple Choice

What are the key steps involved in the process of cleaning and sanitizing kitchen equipment?

• Rinsing with cold water

• Using soap and hot water

• Drying with a towel

• Using a sanitizer solution

Multiple Choice

What is the difference between cleaning and sanitizing?

• Cleaning removes soil and food residue

• Sanitizing reduces pathogens to safe levels

• Both are the same

• Cleaning is unnecessary

Multiple Choice

What are the three methods of cleaning and sanitizing mentioned in the image?

• Manual Process

• Mechanical Process

• Chemical Process

• Cleaning Fixed Equipment

Multiple Choice

Which of the following steps is required prior to disinfection?

• allow appropriate contact time

• store tools in a dry, covered container

• store tools in a hot, uncovered container

• clean and remove debris from all tools and multi-use supplies

Multiple Choice

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

• clean, sanitize, towel dry

• rinse, scrape, clean, sanitize

• pre-scrape, clean, rinse, sanitize, air-dry

• clean, sanitize, rinse, towel dry

Multiple Choice

_______________ removes food and other dirt from a surface.

• Cleaning
• Sanitizing

Multiple Choice

What are the five steps in the cleaning process as outlined in the image?

• Pre-flush, Wash, Rinse, Sanitize, Air dry

• Scrub, Wash, Rinse, Dry, Sanitize

• Pre-scrape, Wash, Rinse, Dry, Sanitize

• Pre-flush, Wash, Rinse, Dry, Clean

Multiple Choice

What are the surfaces that need to be cleaned and sanitized according to the image?

• Hand contact surfaces

• Food contact surfaces

• Both hand and food contact surfaces

• None of the above

Multiple Choice

When should equipment and utensils be cleaned and sanitized?

• Every hour

• At least every 4 hours

• Once a day

• Only when dirty

Multiple Choice

What are the different types of sanitizers shown in the image?

• Spray sanitizers

• Gel sanitizers

• Foam sanitizers

• Wipe sanitizers

Multiple Choice

What precautions should be taken when using chemical cleaners and sanitizers in food preparation?

• They can be used freely without concern

• Food should be moved or covered before use

• They should be mixed with food

• Only use them in small amounts

Multiple Choice

What are test strips used for?

• To monitor temperature

• To monitor concentration of chemical sanitizer and pH

• To measure weight

• To test electrical conductivity

Multiple Choice

What should be done with cloths used for wiping food spills during service?

• They must be kept clean and dry

• They can be used multiple times without washing

• They should be stored on the floor

• They can be used for raw animal foods

Multiple Choice

What should be done if there is visible soil or residue in the sanitizer buckets?

• Replace the solution

• Add more sanitizer

• Leave it as is

• Use the cloths anyway

Multiple Choice

What should you do if chemicals must be transferred to a new container?

• Label the side with the common name

• Store them in the fridge

• Mix them with food

• Keep them in the original container

Multiple Choice

4.

• Information and NFPA Label

• Chemical Composition and NFPA Label

• Name and NFPA Label

• Name and Work Center

Multiple Choice

OSHA The Occupational Safety and Health Administration

requires that Material Safety Data Sheets

be available for all chemicals in the

workplace.

• True

• False

Multiple Choice

what does SDS stand for

• Mechanical safety data worksheets

• safety data sheets

Multiple Choice

Are safety data sheets the best source of information for chemical regarding the hazards, emergency response

• Yes 
• NO

Multiple Choice

What is the minimum surface temperature required to sanitize surfaces?

• 150°F

• 160°F

• 170°F

• 180°F

Multiple Choice

Heat treatment that kills enzymes and harmful bacteria in foods.

• Tempering

• Pasteurized

• Scorching

• Boiling Over

Multiple Choice

What are the safety precautions to follow when working with electrical equipment?

• Dry hands before cleaning electrical equipment

• Turn off power/safety/breaker switch

• Do not use chemical unless trained

• Never mix chemicals together

Multiple Choice

What should you use to protect yourself while handling cleaning chemicals?

• Gloves, aprons, and goggles

• Only gloves

• Only goggles

• No protection needed

Open Ended

How does cleaning and sanitizing help prevent cross-contamination?

Open Ended

How and when should food contact surfaces, utensils, and equipment be properly cleaned and sanitized?

Poll

How confident do you feel about this topic now?

• Very confident
• Somewhat confident
• Not confident