WorksheetsChapter 12 Hospitality Certification Review
Total questions: 36
Worksheet time: 18mins
A foodborne illness outbreak occurs when
one person gets ill after eating food
one person gets ill after eating food that was not completely cooked.
two or more people get the same illness after eating different foods.
two more people get the same illness after eating the same food
Why are elderly people at a higher risk for foodborne illness?
Their appetites have decreased with age.
They are more likely to spend time in a hospital.
Their immune systems have weakened with age.
They are more likely to suffer allergic reactions.
Which is a way that an operation would be affected by an outbreak?
Higher employee moral
Decrease in staff absenteeism
Increase in customers and sales
Increase in insurance premiums
A model that assists all levels of government with establishing safe foodservice regulations is called the
Food Code.
Safety Status Guide
Food Audit Checklist
OSHA Job Safety & Health Standards.
1. Anything with the potential to cause harm is called a
risk
hazard
contaminant
pathogen
The three categories of food safety hazards are biological, chemical, and
thermal
temporal
physical
environmental
Glass from a broken lightbulb is an example of which contaminant?
Biological
Chemical
Physical
Environmental
What type of contaminant are microorganisms, such as bacteria and viruses?
Biological
Chemical
Physical
Environmental
If FAT TOM conditions are not controlled, bacteria will double their number every
20 minutes
45 minutes
hour
two hours
FAT TOM = Food, Acidity, Time, Temperature, Oxygen, & Moisture
What are the two conditions a food manager has control over in preventing foodborne illnesses?
Time & Temperature
Food & Moisture
Oxygen & Acidity
Time & Moisture
Bacteria grow well in food in the temperature range between 41°F and 135°F. This is called the
ideal growth zone
temperature danger zone
critical control point
temperature safety zone
What is the leading cause of foodborne illnesses?
Bacteria
Viruses
Parasites
Fungi
What can cause the change in appearance, smell, or flavor of food?
Toxins
Yeast
Fungi
Parasites
Fernando is about to put on a pair of gloves. To use the gloves properly, she should
wash the gloves before using them
roll the gloves to make them easier to put on
wear loose-fitting gloves that will come off easier
wash her hands before putting on the gloves
The adjustment of a thermometer so that it gives a correct reading is called
reconfiguration
calibration
a reset
accommodation
When holding time-temperature controlled for safety food, the temperature should be checked at least every
hour
two hours
four hours
six hours
A bartender is getting ice to make drinks. What should he use to get the ice?
Scoop
Spoon
Glass
Hands
The removal of food, soil, and dirt from a surface is called
santizing
disinfecting
cleaning
scouring
A HACCP system focuses on identifying
the unsanitary conditions of an operation.
employee habits and actions in an operation.
cross-contamination and personal hygiene issues.
major hazards at specific points within a food’s flow through the operation.
A group of procedures and practices that work to prevent foodborne illnesses is a(n)
critical point system.
monitoring procedure.
active managerial control.
food safety management system.
Which agency is responsible for writing the Food Code?
OSHA (Occupational Safety & Health Administration)
FDA (Food & Drug Administration)
HHS (Health & Human Services)
BSEE (Bureau of Safety & Environmental Enforcement)
The federal agency that creates and enforces safety-related standards and regulations in the workplace is called
FDA
MSDS
OSHA
CDC
Which safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely?
OSHA Poster 300
Health Hazard Standard
Hazard Communication Standard
Material Safety Data Sheet
Which type of clothing should be worn by restaurant employees?
Loose baggy shirts
Necklaces
Slip-resistant shoe
Neckties or scarves
Chemical manufacturers and suppliers are required to provide information for each hazardous chemical they sell. This is called a
Safety Information Pamphlet
Workers’ Security Sheet
Safety Data Sheet
Occupational Safety List
Which areas have the most slips, trips, and falls?
Ramps
a. Carpeted hallways
a. Steps, floors, and pavement
a. Straight, step, and stool ladders
A waiter spills a glass of water on the restaurant’s hardwood floor. What should he do?
a. Wait until closing time to clean up the spilled water.
Wait until the area is clear of customers to clean the spilled water.
a. Quickly clean the area while trying not to be noticed by customers.
a. Block the area, put up a sign warning customers, and clean up the spilled water.
Which class of fire involves live electrical equipment?
Class A
Class B
Class C
Class D
What type of fire involves wood, paper, cloth, cardboard, and many plastics?
Class C
Class A
Class B
Class K
Protecting employees and guests from harm is known as
managerial control
good public relations
risk management
safety audits
Food that is cooked and being kept warm needs to be held at what temperature, or higher?
100F
135F
141F
200F
What is the minimum internal temperature that chicken & poultry should be cooked to?
135F
145F
155F
165F
The transfer of pathogens from one food or surface to another is called?
Poor Sanitizing
Cross Contamination
Biological Hazard
Poor Personal Hygiene
Harmful microorganisms are called what?
Pathogen
Toxin
Spore
The red bacteria.... because they're BAD!
When reheating food, what is the minimum internal temperature you should reheat it to?
135F
145F
155F
165F
When cooling food you must cool it from 135 to 70 within ___ hours, then from 70 to 41 within ___ hours.
2 , 4
4 , 2
4 , 4
2 , 2
