Food Safety Management | Safe Facilities & Pest Management

What is the primary legal responsibility of food service operations?

• To have a diverse menu

• To make a profit

• To ensure food safety

• To serve food quickly

What is the role of a Department of Health inspector?

• To provide cooking advice

• To inspect food taste

• To conduct premise inspections

• To train the staff

Why is it important for premises to have adequate lighting?

• To enhance food presentation

• To save energy

• To create a welcoming atmosphere

• To ensure food and staff safety

What is the purpose of zoning in a kitchen?

• To make cleaning more difficult

• To use space for advertising

• To reduce the risk of cross-contamination

• To make the kitchen look bigger

What is a key benefit of a properly designed kitchen besides preventing contamination?

• It improves profitability

• It can serve more customers

• It looks more modern

• It requires less staff

Why is stainless steel commonly used in kitchens?

• Because it's cheap

• Because it's easy to clean

• Because it looks better

• Because it's heavier

What is the NSF and why is it important for kitchen equipment?

• A food critic organization

• A public health and safety organization

• A cooking school

• A financial institution

What should be the minimum clearance under floor-mounted equipment for cleaning?

• 8 inches

• 6 inches

• 4 inches

• 2 inches

Why is staff training on equipment use and maintenance crucial?

• To comply with music regulations

• To reduce the risk of accidents

• To prepare them for management roles

• To make them work longer hours

What should staff do if they notice a piece of equipment is not working as usual?

• Ignore it until it stops working

• Try to fix it themselves

• Report it immediately

• Use it until it breaks down