WorksheetsChapter 7: Hygiene and Cleanliness Vocabulary
Total questions: 11
Worksheet time: 5mins
Which statement best defines cleaning in a foodservice environment?
Process that reduces pathogens on a surface to safe levels
Process that removes food and other dirt from a surface
System that organizes all cleaning and sanitizing tasks
Chemical that dissolves grease and baked-on residues
Sanitizing is defined as the:
Removal of all visible soil only
Reduction of pathogens on a surface to safe levels
Polishing of metal surfaces to prevent rust
Process of drying dishes after washing
Food handlers are:
Only chefs who cook food on the line
All foodservice employees who either handle food directly or work with the surfaces that the food will touch
Only dishwashers who clean utensils
Only managers who supervise food safety
Which cleaner is designed to dissolve grease and works well where grease has burned on, such as oven doors and range hoods?
Detergent
Delimer
Degreaser
Abrasive cleaner
What does contact time refer to in sanitizing?
Time it takes to dry equipment after washing
Amount of time items being sanitized must be immersed in the sanitizing solution
Time between cleaning shifts on the master schedule
Time pests are exposed to control measures
A cleaning program focuses on three main elements. Which option lists them correctly?
Purchasing stronger chemicals, shortening contact time, and increasing water temperature
Creating a master cleaning schedule, training staff to follow the schedule, and monitoring the program
Assigning one person to clean, using only detergents, and sanitizing weekly
Cleaning, polishing, and pest-proofing
Integrated pest management (IPM) programs use prevention and control to manage pests. Which set of rules matches the text?
1) Deny pests water only; 2) Use home remedies; 3) Ignore minor infestations
1) Deny pests access to the operation; 2) Deny pests food, water, and a hiding or nesting place; 3) Work with a licensed pest control operator (PCO)
1) Spray daily; 2) Store food uncovered; 3) Clean monthly
1) Keep doors open; 2) Feed trap pests; 3) Avoid professional help
Which statement best distinguishes detergents from abrasive cleaners?
Detergents contain scouring agents to scrub hard-to-remove dirt, while abrasive cleaners remove fresh dirt only
Detergents may be general-purpose or heavy duty for fresh or dried-on dirt, while abrasive cleaners contain a scouring agent used to scrub hard-to-remove dirt like baked-on foods
Detergents are only for grease, while abrasive cleaners remove minerals
Detergents are acids for mineral deposits, while abrasive cleaners dissolve grease
It's ok to touch your face and not wash your hands.
True 😃
False 😡
Hands should be washed after:
Using the restroom
Touching the hair, face, or body
Taking out garbage
All of the above
What must a food handler with a hand wound do to safely work with food?
Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound and avoid contact with food for the rest of the shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage
