WorksheetsCulinary Arts Final Study Guide Part 2
Total questions: 17
Worksheet time: 31mins
Food industry safety is the responsibility of which of the following?
Industry workers
Government
Consumers
Industry workers, government & consumers
Which of the following agencies does NOT oversee food industry safety?
Center for Disease Control and Prevention (CDC)
. National Institute of Standards and Technology (NIST)
Bureau of Industry and Security (BIS)
Occupational Safety and Health Administration (OSHA)
Which of the follow describes suggested footwear for preventing falls and slips?
Steel-toed leather boots
Rubber-soled shoe with deep, well spaced tread
High-top sneakers with laces tucked in
Sandals with heel straps and thin soles
Which type of fire extinguisher is most often found in kitchens?
Class B
Class D
Class K
Class C
Which of the following is NOT a reason for completing accident reports which is listed in the presentation?
To track employee negligence and mistakes
For insurance purposes
To better understand how to prevent similar and more serious accidents
In case of legal investigation
What is the “danger zone” in which foods should NOT be kept for more than one to two hours?
0°F to 30°F (-18°C to -1°C)
20°F to 80°F (-7°C to 27°C)
60°F to 110°F (16°C to 43°C)
40°F to 140°F (5°C to 60°C)
Menu disclaimers are required for which of the following?
Fried foods
“Cooked to order” meat and eggs
Foods high in fat
. Imported fruits and vegetables
ServSafe® is administered by which of the following organizations?
The National Restaurant Association
The Society for Foodservice Management
The Food Institute
The Partnership for Food Safety Education
Workplace safety violation penalties vary based on which factors?
Awareness of violation and effects of violation
Seriousness of violation and ability to pay
Awareness of violation, seriousness of violation and whether the violation is a repeated violation
Seriousness of violation, effects of violation and ability to pay
Who should perform health inspections?
OSHA compliance officers
Management
Management
An objective third party
Chemical effectiveness is NOT dependent on which of the following factors?
Temperature of solution
Smell of sanitize
Cleanliness of the surface
Water hardness
If cleaning and sanitizing a food surface during production, which type of hygiene are you demonstrating?
Preoperational
Storage and distribution
Equipment
Operational
HACCP is NOT mandatory for which of the following types of processors?
Meat
Juice
Vegetable
Seafood
Which of the following is NOT included in a cleaning and sanitation program?
How you will clean and sanitize
The employee’s clothing during the task
Where it will be done
Who is assigned to the task
When handling a chemical cleaner, which of the following is a safety measure one should follow?
Call 911 if poisoning occurs
Ensure direct skin contact
Store near food processing equipment
Smell the agent to determine sanitizer type
When preparing a solution of Quats, which of the following is the recommended maximum concentration?
300 ppm
200 ppm
600ppm
100 ppm
Which of the following is a written procedure a food production facility develops and implements to prevent direct contamination?
SSOP
Quats
HACCP
FDA
