CA Review 1

What document describes the hazards of chemicals in a restaurant or foodservice operation?

• Health Hazard Standard

• Hazard Communication Standard

• Material safety Data Sheet(MSDS)

• OSHA Poster

The _______ _________ ___________requires that all employers notify their employees about chemical hazards present on the job and train them to use these material safely.

• OSHA Poster 300

• Hazard Communication Standard

• Health Hazard Standard

• Right to know Act

The purpose of a ______________________is to judge the level of safety in the operation.

• General safety Audit

• Material Safety Data Sheet

• Right to Know Act

• HAZCOM

A choking person can be helped by the use of_____________.

• CPR

• RICE

• Defibrilation

• the Heimlich Maneuver

TO treat a chemical burn, run cool water over the area for ________minutes.

• 10

• 20

• 30

• 40

A foodborne-illness outbreak occurs when:

• one person gets ill after eating food

• one person gets ill after eating food that was not cooked properly

• two or more people get the same illness after eating different food

• two or more people get sick after eating the same food

Pathogens grow well in food that has a temperature between:

• 0*F-100*F

• 31*F-100*F

• 41*F-135*F

• 0*F-32*F

Which area must be controlled to prevent viruses from causing a foodborne illness?

• time

• temperature

• personal hygiene

• chemical storage

Why must food-contact surfaces be sanitized?

• To make it easier to remove dirt from the surface

• To rinse surfaces of detergent that may still remain

• To clean things you can see

• To reduce pathogens on surface to safe levels

Pathogens grow well in ready-to-eat has been prepped in-house and stored at 41*F or lower should be thrown away after ______days.

• 2

• 4

• 7

• 10