WorksheetsAlways Food Safe Chapters 10.3 & 10.3
Total questions: 33
Worksheet time: 17mins
What is potable water?
Water that is safe to drink
Water that is used for irrigation
Water that is used for industrial purposes
Water that is used for cleaning
What is the purpose of backflow prevention devices?
To increase water pressure
To prevent contamination of potable water
To reduce water temperature
To enhance water taste
What is an air gap in plumbing?
A device that filters water
A vertical space preventing backflow
A type of water heater
A method to increase water flow
Which device is used on soda carbonators to prevent backflow?
Air gap
Atmospheric vacuum breaker
Double-vented check valve
Water filter
What can result from the backup of water from the sewer system in a food preparation area?
Improved water quality
Increased water pressure
Serious public health hazard
Inferior food flavor
Where should grease interceptors be installed?
In residential kitchen sinks
In waste lines receiving grease from non-residential dischargers
In garden drainage systems
In all sinks
What is prohibited from being discharged into the public sewer?
Water
Fats, oils, and grease
Soap
Detergents
Who should install electricity in kitchens?
A handy friend
A qualified electrician
A chef
An experienced family member
What is the recommended lighting level for food preparation areas?
100 Lux
540 Lux
200 Lux
300 Lux
What type of flooring is recommended for kitchens?
Carpet
Commercial grade linoleum or tile
Hardwood
Laminate
Why is a light-colored ceiling recommended in kitchens?
It is easier to clean
It helps increase lighting
It is more stylish
It absorbs heat
What is a key reason for ensuring adequate ventilation in a kitchen?
To reduce noise levels
To prevent pest access
To manage moisture and temperature
To enhance lighting
What should be used to screen doors and windows if they are left open for ventilation?
Heavy curtains
Air curtains or well-fitting mesh doors
Wooden panels
Plastic sheets
Why is it important to have a dedicated staff changing area?
To provide a space for staff meetings
To store kitchen equipment
To securely store outdoor clothing and personal items
To increase kitchen space
What is a major violation point that can lead to the closure of a kitchen operation?
Lack of a staff break room
Absence of a hand-washing sink in the food preparation area
Insufficient lighting
Poorly designed kitchen
What is a particular danger area in food storage?
Refrigerated storage
Dry storage
Frozen storage
Canned goods storage
What are the most common facility and utility emergencies mentioned?
Fire and theft
Electrical outage and flooding
Pest infestation and noise complaints
Equipment malfunction and staff shortage
What should you do with water-damaged packaging or food?
Store it in a cool place
Throw it away
Use it immediately
Freeze it
What is the recommended action if your operation has been exposed to sewage?
Work around it
Conduct a thorough cleaning and sanitization
Cover it with plastic
Move to a new location
What should you do if there is an electrical outage?
Open refrigerator and freezer doors
Keep refrigerator and freezer doors closed
Move food to another location
Discard all food immediately
At what temperature must food be destroyed if it has been above this point?
32°F
41°F
50°F
60°F
What is the best option for dealing with food waste inside premises?
Open trash cans
Trash cans with lids
Plastic bags
Cardboard boxes
What should be included in your cleaning schedule regarding trash cans?
Rotate them
Regular cleaning and sanitization
Painting them
Use them daily
What is a key reason for staff to always wash their hands after handling waste or waste containers?
To prevent cross contamination
To increase water usage
To save time
To avoid using gloves
Why should food waste be removed on a regular basis?
To reduce the chance of spillage when emptying
To increase the amount of waste
To attract more pests
To save on waste bags
What is a requirement for outside waste areas according to the document?
They must be kept clean and pest proof
They should be left open for ventilation
They must be painted regularly
They should be located inside the building
What is the purpose of maintaining an integrated pest management program (IPM)?
To keep establishments free of pests
To increase the number of pests
To reduce cleaning costs
To eliminate the need for waste removal
What are food premises very attractive to pests?
They contain food, moisture, warmth, and shelter
They are always clean and dry
They are noisy and well-lit
They are frequently disturbed
What is the key role of staff in pest control according to the document?
Observation and reporting
Destruction of pests
Ignoring pest sightings
Feeding pests
What should staff do with food waste to prevent pest activity?
Leave it uncovered
Store it in trash containers with securely fitting lids
Throw it on the floor
Burn it
According to the video, what should be done with stored goods?
Check regularly and rotate stock
Leave them unchecked
Store them on the floor
Ignore them as soon as possible
What is the recommended action if staff notice signs of pest activity?
Report immediately
Ignore it
Wait until the next day
Handle it themselves
What is the purpose of having a Pest Control Operator (PCO)?
To manage the relationship with pests
To be experts in Pest Control
To ignore pest sightings
To feed the pests
