(Obj. 1.05) Re Do

During a routine health inspection, Mia is evaluating several restaurants. Which of the following situations would not be considered an imminent health hazard and require closure after her inspection?

• a restaurant with a backup of sewage

• a restaurant with hot foods at improper temperatures

• a restaurant with an infestation of insects

• a restaurant with a lack of refrigeration

Arjun is preparing food in a restaurant kitchen and needs to sanitize the food-prep surface. How should he make sure the chemical sanitizer he is using 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

Noah is cleaning the kitchen after a busy day. He needs to decide which item must be cleaned and sanitized, as opposed to just cleaned and rinsed. Which should he choose?

• kitchen walls

• storage shelves

• prep tables

• garbage containers

Emma is setting up a three-compartment sink in her restaurant kitchen. From left to right, what should she put in each compartment?

• 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

Mason is preparing to cook a meal in his restaurant kitchen. What is the proper procedure Mason should follow to sanitize the 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.

Abigail manages a restaurant and is deciding how to store recyclables. Which scenario could lead to a pest infestation?

• storing recyclables in paper bags by the back door

• cleaning up spills around garbage containers

• sealing cracks in floors and walls and around pipes

• installing air curtains above doors

Noah is responsible for sanitizing kitchen equipment in a restaurant. He wants to ensure the chemical sanitizer he uses is as effective as possible. What factors should Noah pay attention to when using the 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

Troy carried a platter of raw hamburgers to the grill. When the burgers were done, he returned the cooked hamburgers 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

José is creating a cleaning program for his restaurant. Which is unnecessary for José 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

Mia is about to clean and sanitize a piece of stationary kitchen equipment at her restaurant. What is the first step she should take?

• Take off removable parts.

• Unplug the unit.

• Spray the surface with cleanser.

• Wash the equipment's surface using hot water.