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WorksheetsServSave Chapter 8-9 quiz
Total questions: 20
Worksheet time: 3600secs
True or False:
Purchasing food from an unlicensed food vendor is ok as long as you are not serving high risk customers?
True
False
True or False:
HACCP is an acronym for Hazzard Analysis Critical Control Point
True
False
True or False:
You can use the same utensil on a buffet to serve more than one item?
True
False
True or False:
Appliances on the counter must be 6 inches off the counter?
True
False
True or False:
Kitchen walls, ceilings and surfaces should be smooth, and durable?
True
False
True or False:
Three compartment sinks should be large enough to wash your largest pot or pan?
True
False
What is a PCO
HACCP Program
Pest Control Operator
Program Culinary Organization
Potable Container Order
A pest control program is an example of a(an)
HACCP program
Workplace Safety program
food safety program
active managerial program
Three components of active managerial control include
identifying risks, creating specifications, and training
identifying risks, corrective action, and training
identifying risks, creating purchase orders, and training
identifying risks, record keeping, and training
A manager sees an employee did not cook a meatloaf long enough and had them bring it up to 165. Which type of managerial control is this?
Identifying risks
Monitoring
Corrective Action
Re-Evaluation
What are the five common risk factors for foodborne illness?
Purchasing food from unsafe sources, failing to cook food correctly,
Holding food at incorrect temperature,
using contaminated equipment,
poor personal hygiene
Purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temp, using clean sanitized equipment,
poor personal hygiene
Purchasing food from unsafe sources, failing to cook food correctly,
Holding food at correct temperature,
using contaminated equipment,
poor personal hygiene
Purchasing food from safe sources, failing to cook food correctly,
Holding food at incorrect temperature,
using contaminated equipment,
poor personal hygiene
Rice was held in a hot box at 130 degrees. What type of a risk factor is this considered?
Purchasing food from unsafe sources
Failing to cook food properly
Holding food at incorrect temp
Practicing poor personal hygiene
How many inches off the table must a table top appliance be?
3 inches
4 inches
5 inches
6 inches
Which organization creates national standards for foodservice equipment?
CDC
CIA
MIB
NSF
A hand-wash station should have:
garbage can, soap,
hot water, and signage
garbage can, disposable towels, soap,
hot/cold water, and signage
garbage can, disposable towels, soap,
hot and cold water
garbage can, disposable towels,
cold water, soap and signage
What is the only reliable method for preventing back flow?
Air gap
Ball Valve
Cross-connection
Vacuum breaker
The busser drops the end of the hose into a mop bucket and turns the water on to fill it. What has the busser done wrong?
Created a cross-connection
Created an air-gap separation
Prevented back-flow
Vacuum breaker
Outdoor garbage containers must have tight fitting lids, kept closed at all times and.....
have drainplugs in and be stationed on asphalt or concrete
Placed on material that drains quickly
Lids kept open during the day so they can dry out
Have the drain plugs open so water does not collect in bottom of trash can.
How does proper ventilation help with food safety?
Keeps grease and buildup at bay
Keeps flys out
Keeps food cool
Keeps rats and pest out of the operation as they do not like cool weather
A cross connection is......
a physical link between safe water and dirty water
when two wires cross and short out a piece of equipment
when two types of food are used on the same cutting board without sanitizing
When two or more individuals hook up on Tinder
