1.05 Safe Food Facilities

Which must be cleaned and sanitized, as opposed to just cleaned and rinsed?

• kitchen walls

• storage shelves

• prep tables

• garbage containers

How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

• by rinsing it from the surface and then applying it a second time

• by testing the surface first to confirm that there are no pathogens

• by using a test kit to check the sanitizer's concentration when mixing it

• by heating it to the temperature recommended by the manufacturer

Which of the following would not be considered a imminent health hazard and conditions to close after its health inspection?

• a restaurant backup of sewage

• a restaurant with hot food at improper temperatures

• a restaurant with an infestation of insects

• a restaurant with a lack of refrigeration

What factor influence the effectiveness of a chemical sanitizer?

• concentration, temperature, contact time, pH and water hardness

• concentration, absorbency, moisture, alkalinity, and salinity

• concentration, protein, acidity, air temperature and strength

• concentration, water activity, reactivity, pressure, and density

From left to right what goes in each compartment of a 3 compartment sink?

• detergent and water, water and sanitizer, clean water

• water and sanitizer, detergent and water, clean water

• clean water, detergent and water, water and sanitizer

• detergent and water, clean water, water and sanitizer

What is the proper procedure to sanitize a food preparation area?

• Spray with sanitizer and wipe dry

• Wash and dry

• Wash, rinse, wipe with sanitizer, and air-dry

• Wash, spray with sanitizer , and wipe dry

What scenario can lead to pest infestation?

• storing recyclables in paper bags by the back door.

• cleaning spills around garbage containers

• sealing cracks in floors and walls and around pipes

• installing air curtains above doors

Troy carried a platter of raw hamburger to the grill. When the burgers were done, he returned the cooked hamburger to the original platter. This is an example of which risk factor that makes food unsafe?

• time-temperature abuse

• cross-contamination

• poor personal hygiene

• poor cleaning and sanitizing

Jose is creating a cleaning program for his restaurant. Which is unnecessary for Jose to do?

• hire a cleaning company to conduct overnight cleaning

• create a master cleaning schedule

• train staff to follow a master cleaning schedule

• monitor the program to make sure it works

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

• at least 150 degrees F

• at least 160 degrees F

• at least 170 degrees F

• at least 180 degrees F