RM QUIZ 2

Which statement best defines environmental sanitation in hospitality and catering?

• Disposing of all waste through recycling programs only

• Maintaining clean and hygienic conditions in the overall facility, equipment, and surrounding environment to prevent food contamination and foodborne illnesses

• Using chemical disinfectants after each meal service regardless of visible dirt

• Keeping the dining area tidy while kitchen staff focus on cooking speed

What is the primary purpose of maintaining hygienic conditions in the facility, equipment, and surrounding environment?

• To reduce staff workload

• To enhance food presentation

• To prevent food contamination and the spread of foodborne illness diseases

• To comply with interior design trends

Which area is NOT explicitly included in the definition of environmental sanitation provided?

• Overall facility

• Equipment

• Surrounding environment

• Menu pricing

A manager introduces a checklist focusing on cleanliness of storage shelves, prep counters, and floors to align with environmental sanitation. Which additional focus best completes the checklist according to the definition?

• Speeding up service to reduce wait times

• Ensuring hygienic conditions that actively prevent food contamination and foodborne illness

• Offering more menu options for dietary preferences

• Rearranging seating to increase capacity

Which option best describes facility cleaning in environmental sanitation?

• Cleaning only food-contact equipment

• Keeping walls, floors, and food-contact surfaces clean and sanitized across the entire facility

• Washing hands before handling food

• Disinfecting parking areas only

In the context of equipment cleaning, which statement is most accurate?

• Only utensils used for raw foods require sanitizing

• Equipment that directly and indirectly contacts food must be properly cleaned and sanitized

• Nonfood-contact tools never need cleaning

• Rinsing with water alone is sufficient for all equipment

What is the primary goal of pest control in hospitality environments?

• To eliminate all wildlife near the property

• To implement measures that prevent insects and rodents that can carry diseases

• To reduce cleaning costs

• To increase waste generation for tracking

Why is waste management critical for environmental sanitation?

• It decorates the facility

• It ensures disposal of food scraps and waste to prevent attracting pests and maintain a clean environment

• It replaces the need for pest control

• It allows food waste to accumulate for composting indoors

A kitchen introduces a schedule to sanitize floors, walls, and prep counters after each shift. Which key element is being addressed primarily?

• Pest control

• Waste management

• Facility cleaning

• Equipment cleaning

A mixer bowl used to whip cream and the splash guard around it are sanitized after use. Which concept best fits this practice?

• Facility cleaning only

• Pest control

• Equipment cleaning covering direct and indirect food contact

• Waste management