Which statement best explains why workplace hygiene is crucial in hospitality and food service operations?

• It primarily reduces labor costs by minimizing cleaning frequency.

• It prevents contamination, maintains customer health, and ensures compliance with food safety laws.

• It focuses on enhancing food flavor through chemical additives.

• It is only necessary during health inspections.

What is a key risk of poor sanitation in food service establishments?

• Improved staff morale

• Foodborne illnesses, pest infestations, and reputational damage

• Higher production yields

• Shorter service times

Which step in the cleaning procedure specifically aims to kill microorganisms on surfaces?

• Preparation

• Washing

• Sanitizing

• Air-Drying

Which objective of cleaning and sanitizing focuses on preventing contamination from moving between foods or surfaces?

• Remove visible dirt, grease, and residue

• Reduce microorganisms to safe levels

• Prevent cross-contamination and spoilage

• Ensure safe and hygienic food production

Place the steps of cleaning in the correct order from start to finish.

• Preparation → Washing → Pre-Rinsing → Rinsing → Sanitizing → Air-Drying

• Preparation → Pre-Rinsing → Washing → Rinsing → Sanitizing → Air-Drying

• Pre-Rinsing → Preparation → Washing → Sanitizing → Rinsing → Air-Drying

• Preparation → Pre-Rinsing → Rinsing → Washing → Sanitizing → Air-Drying

Which cleaning approach is described as cleaning without disassembling equipment and is commonly used in food processing?

• Manual Cleaning

• Mechanical Cleaning

• Clean-in-Place (CIP)

• Spot Cleaning

According to sanitizing principles, which method involves exposing surfaces to high temperature for a specific time, such as hot water at 77°C for 30 seconds?

• Chemical sanitizing

• Heat sanitizing

• Ultraviolet sanitizing

• Dry heat sterilization

In the three-compartment sink method for manual warewashing, what is the correct sequence immediately after washing in hot, soapy water?

• Air dry, then sanitize

• Rinse in clean water, then sanitize

• Sanitize first, then rinse

• Towel dry to avoid water spots

Which statement best matches the advantages and disadvantages of chlorine as a sanitizer?

• Effective and inexpensive; corrosive and affected by organic matter

• Works at low concentration with color indicator; may stain surfaces

• Non-corrosive and long-lasting; less effective in hard water

• Most effective in hard water; leaves no residue

Which pest control measure directly prevents pests like cockroaches and rats from entering food areas?

• Keep food areas clean and dry

• Seal entry points such as doors, windows, and drains

• Dispose of garbage weekly

• Use air dryers instead of towels