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WorksheetsUnit 2 Safety & Sanitation in Hospitality
Total questions: 10
Worksheet time: 5mins
What is the safe minimum cooking temperature for pork?
165 F
160 F
155 F
145 F
Which organization inspects/grades meat, diary products, and Fruit & Veggies?
FSIS
CDC
USDA
FDA
Which of the following should wait staff in a restaurant avoid?
Using a handkerchief
Chewing Gum
Combing hair in restrooms
Wearing jewelry sparingly
Which organization is responsible for investigating outbreaks of food-borne illness?
OSHA
CDC
USDA
FDA
What is the safe minimum cooking temperature for fresh beef, veal, and lamb?
165 F
160 F
155 F
145 F
Which of the following is NOT a job responsibility of a hotel housekeeper?
Removing Trash
Cleaning and disinfecting bathrooms
Replacing liners and towels
Washing coffee cups
Which of the following evacuation plans should be used for a minor fire in the hotel?
Standard evacuation
Shelter-in-place
Partial evacuation
Full evacuation
Which of the following is NOT a common item in a housekeeper's cart?
Disinfectant
Trash Liners
Desiccant
Furniture polish
Which of the following is a component of a fire alerting system?
Chemical Emitter
Water Pump
Standpipe
Control Panel
Robbery is an example of which of the following types of workplace violence?
Criminal Act
Worker-on-worker Violence
Personal Violence
Customer Violence
