WorksheetsChapter 11: Hygiene and Cleanliness — Test Bank Extraction
Total questions: 35
Worksheet time: 18mins
Which statement is true about food handlers?
Only chefs and cooks are considered food handlers.
Servers and dishwashers are not considered food handlers.
Food handlers include anyone who handles food or works with surfaces that food touches.
Food handlers only include people who prepare food in the kitchen.
Which behavior could lead to food contamination?
Wearing a clean chef’s coat
Washing hands after touching a menu
Touching hair, face, or body and not washing hands afterward
Using a clean apron while preparing food
Which personal hygiene practice is recommended to prevent foodborne illness?
Wearing rings and bracelets while preparing food
Showering before work and keeping hair clean
Eating snacks while preparing food
Using tobacco products during food preparation
Why is it important for food handlers to cover their hair when working with food?
To keep the kitchen clean
To prevent hair from falling into food and contaminating it
To avoid the spread of pathogens from clean hair
To look professional
What should food handlers do if their apron becomes dirty during food preparation?
Leave the apron on until the end of the shift.
Continue working without changing the apron.
Remove the apron and change into a clean one.
Use the apron to wipe down surfaces.
When should food handlers wash their hands?
Only before starting work
After using the restroom, handling raw meat, and touching their hair or face
Only when they feel their hands are dirty
Once a day after their shift ends
Why should food handlers use a paper towel to turn off the faucet and open the door after washing their hands?
To keep the faucet clean
To conserve water
To avoid contaminating their hands after washing
To dry their hands more quickly
Which activity requires food handlers to wash their hands?
Showing guests to the seats at their table
Using a phone or cell phone
Wearing a clean apron
Wearing a clean hat or other hair covering
Where should food handlers wash their hands?
In a designated handwashing sink
In the nearest sink, even if it is not designated for handwashing
In a public restroom
In the kitchen sink, alongside food preparation
How many seconds should hands be scrubbed with soap during handwashing?
1 to 3
5 to 9
10 to 15
25 to 30
What is the most important part of personal hygiene?
Hair washing
Tying hair back
Removing all jewelry
Handwashing
What is an example of ready-to-eat food?
Raw chicken breast
Unwashed apples
Cooked pasta
Fresh ground beef
Why is it important for food handlers to avoid using bare hands when handling ready-to-eat food?
It increases the food’s shelf life.
It can lead to contamination of the food.
It prevents the food from being heated to a safe temperature.
It improves the taste of the food.
When are food handlers not required to wear gloves while handling ready-to-eat food?
When washing produce
When serving food to customers
When handling deli meat
When handling cooked food
When should food handlers wash their hands in relation to wearing gloves?
After changing gloves and before starting a new task
Only when gloves become dirty
After every phone call
Only before putting on gloves, not after
What is a correct practice for using gloves?
Gloves should be reused if they are not visibly dirty.
Gloves should be rolled to make them easier to put on.
Gloves should be changed after handling raw meat, seafood, or poultry and before handling ready-to-eat food.
Gloves should be rinsed before being reused.
What is the responsibility of restaurant managers and owners regarding foodborne illnesses?
To ensure that food handlers do not spread foodborne illnesses to food
To allow food handlers to work with food even when they are sick
To focus only on food quality, not food safety
To manage only the cleanliness of the kitchen, not food-handler health
If a food handler has persistent sneezing, coughing, or a runny nose with discharge, what should happen?
They should be allowed to continue working with exposed food as long as they wear a mask.
They should be restricted from working with exposed food, utensils, and equipment.
They should be allowed to continue working with food as long as they wash their hands frequently.
They should only be restricted from handling raw meat.
What reduces pathogens to safe levels?
Sanitizing
Cleaning
Detergent
Degreasers
Surfaces that only require cleaning and not sanitizing are
preparation tables.
stock pots.
storage shelves.
cutting boards.
When should food-contact surfaces be cleaned and sanitized?
Only once at the beginning of the shift
After they are used, before switching to a different food, and after interruptions
Only at the end of the day
Only when visible dirt or food spill are present
What is the purpose of sanitizer solution for cleaning cloths or towels used in foodservice?
To make the towels smell fresh
To disinfect surfaces that come into contact with raw meat, seafood, or poultry
To clean dishes and utensils used for serving
To sanitize the dishwashing machine
What must be done after cleaning food-contact surfaces before they are sanitized?
They must be rinsed to remove any remaining cleaner.
They must be left to air dry.
They must be sprayed with disinfectant.
They must be heated to at least 171°F (77°C).
What affects the effectiveness of chemical sanitizers?
The color of the sanitizer
The contact time, temperature, and concentration of the solution
The size of the food handler's gloves
The type of detergent used for cleaning
What could happen if the concentration of a sanitizer solution is too low?
It could cause food to spoil faster.
It will create a strong odor and taste in the food.
It may not effectively kill pathogens.
It will damage the surfaces being sanitized.
What are the three main components of an effective cleaning program in a foodservice operation?
Regularly inspecting kitchen equipment, maintaining food inventory, and setting up cleaning goals
Ensuring proper ventilation, using eco-friendly products, and encouraging staff to clean on their own time
Hiring enough staff, purchasing cleaning products, and having a cleaning budget
Creating a master cleaning schedule, training staff to follow it, and monitoring the program
Why is it important to review and update the cleaning schedule in a foodservice operation?
To ensure cleaning products are reordered regularly
To address changes such as new equipment or menu items
To accommodate personal preferences of the staff
To change the staff's work hours
What is the primary purpose of an Integrated Pest Management (IPM) program in a foodservice operation?
To eliminate pests after they have entered the building
To create an eco-friendly environment in the kitchen
To keep food storage areas organized and tidy
To prevent, control, or eliminate pest infestations
How can a foodservice operation prevent pests from finding food and water sources?
By storing food and supplies away from walls and at least six inches off the floor
By using scented air fresheners to mask odors
By leaving garbage containers uncovered to ensure ventilation
By using high temperatures to cook food more quickly
What will help keep pests out of a restaurant or foodservice operation?
Leaving windows partially open
Having the side door propped open
Accepting deliveries with gnaw marks
Covering openings around pipes
List the five steps for correct handwashing.
Wet hands and arms using warm running water.
Apply enough soap to build a good lather.
Scrub hands and arms vigorously for 10 to 15 seconds, cleaning under fingernails and between fingers.
Rinse hands and arms thoroughly under running warm water.
Dry hands and arms with a single-use paper towel or a warm air hand dryer.
What are the four groups for cleaners—chemicals that remove food, dirt, rust, stains, minerals, and other deposits? Describe one of these four groups. Select all correct statements.
The four groups are detergents, degreasers, delimers, and abrasive cleaners.
The four groups are solvents, bleaches, disinfectants, and polishers.
Abrasive cleaners use a scouring agent to help scrub hard-to-remove dirt.
Degreasers work by neutralizing acids in mineral deposits.
Delimers are used for general-purpose hand soap.
What are the factors that influence the effectiveness of chemical sanitizers? Select all that apply.
Contact time
Temperature
Concentration
Water hardness and pH
What are the three things restaurant and foodservice managers should focus on for the most effective cleaning program? Provide an example of an item on a cleaning schedule and list the item, what should be cleaned on it, when it should be cleaned, what to use to clean, and who does the cleaning. Select all correct statements.
Creating a master cleaning schedule
Training staff to follow the cleaning schedule
Monitoring the program to make sure it works
Example—Worktables: Clean and sanitize tops; empty, clean, and sanitize drawers; between uses and at end of day; weekly deep clean; use the cleaning procedure for each table; who: prep cooks
Focus on purchasing advanced cleaning machines only
What are the three basic rules for an Integrative Pest Management (IPM) program, and what are the most important parts of an IPM program? Select all correct statements.
Deny pests access to the operation.
Deny pests food, water, and a hiding or nesting place.
Work with a licensed pest control operator (PCO) to get rid of pests that do enter.
The two most important parts are prevention to keep pests from entering and control measures to eliminate pests that get inside.
The two most important parts are routine fogging and daily pesticide spraying.
