Unit 2 Safety & Sanitation in Hospitality

What is the safe minimum cooking temperature for pork?

• 165 F

• 160 F

• 155 F

• 145 F

Which organization inspects/grades meat, diary products, and Fruit & Veggies?

• FSIS

• CDC

• USDA

• FDA

Which of the following should wait staff in a restaurant avoid?

• Using a handkerchief

• Chewing Gum

• Combing hair in restrooms

• Wearing jewelry sparingly

Which organization is responsible for investigating outbreaks of food-borne illness?

• OSHA

• CDC

• USDA

• FDA

What is the safe minimum cooking temperature for fresh beef, veal, and lamb?

• 165 F

• 160 F

• 155 F

• 145 F

Which of the following is NOT a job responsibility of a hotel housekeeper?

• Removing Trash

• Cleaning and disinfecting bathrooms

• Replacing liners and towels

• Washing coffee cups

Which of the following evacuation plans should be used for a minor fire in the hotel?

• Standard evacuation

• Shelter-in-place

• Partial evacuation

• Full evacuation

Which of the following is NOT a common item in a housekeeper's cart?

• Disinfectant

• Trash Liners

• Desiccant

• Furniture polish

Which of the following is a component of a fire alerting system?

• Chemical Emitter

• Water Pump

• Standpipe

• Control Panel

Robbery is an example of which of the following types of workplace violence?

• Criminal Act

• Worker-on-worker Violence

• Personal Violence

• Customer Violence