AFS 10.1

What is the main purpose of the building and equipment in the context of food safety?

• To be aesthetically pleasing

• To be "fit for purpose" for safely storing, preparing, cooking, and serving food

• To use the most modern technology available

• To be used for non-food related businesses

Who is responsible for carrying out inspections to ensure food safety?

• The restaurant manager

• The shift manager

• Department of Health Inspectors (DOHIs)

• The customers

What is the consequence of failing to allow DOHIs access for inspections?

• A warning

• A discount on the next inspection

• It is an offense under Federal Food Code

• No consequences

Which of the following is NOT listed as a type of operation included in food safety inspections?

• Food production facilities

• Direct to consumer

• Clothing retail stores

• Quick Service Restaurants (QSRs)

What is the main purpose of a fit-for-purpose kitchen design in food operations?

• To enhance the aesthetic appeal of the kitchen

• To help prepare food safely and reduce the chances of bacterial contamination

• To increase the cooking speed

• To reduce the cost of food production

Which of the following is NOT listed as an essential service needed for the operation of a fit-for-purpose kitchen?

• Water

• Gas

• Internet

• Electric

What should all internal surfaces including floors in a fit-for-purpose kitchen be made from?

• Rough concrete

• Smooth washable materials

• Carpet

• Wood

Who should be appointed to ensure pest control measures are in place?

• A Professional Cleaning Officer (PCO)

• A Food Safety Manager (FSM)

• A Pest Control Officer (PCO)

• A Health and Safety Executive (HSE)

What is considered a prerequisite for a Food Safety Management System to work properly?

• Having a large kitchen space

• Having a diverse menu

• Having fit-for-purpose design and facilities

• Having a high number of staff

What is the main reason for designing a kitchen with segregated/zoned areas according to the text?

• To speed up the production of food

• To ensure staff can work easily and safely

• To improve the kitchen's visual appeal

• To increase the storage space available