Review - Test -Safety and Procedures Exam

1. How often is the person-in-charge (PIC) required to be onsite?

• Every kitchen requires a PIC to be present during operation
• Kitchens that do not meet the health code must always have a PIC on call
• During rush hour

2. How many Americans get sick from food borne illness annually?

• 45 thousand, resulting in 300 deaths
• 48 millon, resulting in 3,000 deaths
• 53 million, resulting in 4,000 deaths

3. According to the video, what is the most important factor in food safety?

• Cleanliness
• Organization
• Communication

4. Which foods require extra caution?

• Undercooked meats and eggs
• Oysters and sprouts
• All of the above

5. When referencing highly susceptible populations, what does the acronym "YOPI" stand for?

• Younger than 10 years, Older than 70 years, Pregnant Women, Inactice People
• Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised
• Younger than 1 year, Older than 60 years, Poor Health, Inactive People

6. When should you wash your hands?

• Before touching or preparing food
• After any possible contamination from germs
• All of the above

7. What symptom(s) are included in the 24-hour rule?

• Vomiting
• Diarrhea
• Cough or sore throat
• All of the above

8. What is the main purpose of using gloves

• To protect your hands from germs
• To protect food from germs

9. What is the most common food hazard

• Physical hazards
• Biological hazards
• Chemical contamination

10. According to the video, which of the following is NOT listed as an important "Good Personal Hygiene Practice"?

• Stay home for at least 72-hour after being sick
• Keep fingernails trimmed and following handwashing rules
• Wear proper work clothing and use hair restraints when needed