WorksheetsFood Safety and Sanitation Practices
Total questions: 10
Worksheet time: 5mins
Chemical effectiveness is NOT dependent on which of the following factors?
Temperature of solution
Smell of sanitizer
Cleanliness of the surface
Water hardness
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
Which of the following is a written procedure a food production facility develops and implements to prevent direct contamination?
SSOP
Quats
HACCP
FDA
If cleaning and sanitizing a food surface during production, which type of hygiene are you demonstrating?
Preoperational
Storage and distribution
Equipment
Operational
When preparing a solution of Quats, which of the following is the recommended maximum concentration?
300 ppm
200 ppm
600 ppm
100 ppm
Which of the following is NOT true of peracetic acid?
Commonly used in fruit and wash systems
An organic peroxide which kills most microorganisms
Used on CIP systems
Generally inexpensive
Which food production company produced the first HACCP program in the 1950s?
Hillshire Farm
Pillsbury
Tyson Foods, Inc.
Nestle
The condition or practice conductive to maintaining health and preventing disease is which of the following?
Safety
Health
Hygiene
Maintenance
