Food Safety
1-What type of hazard could occur by wearing jewelry while preparing food?
A-Physical and biological
2- The greatest concern about having the pests in restaurants is that they will -----------
A-?
3-bactarial growth can be minimized by ------
A- Time temperature oxygen moisture
4-The term sanitizing is defind as:
A- Reducing harmful microorganism to safe level
5-The proper sequence for cleaning food contact in a three compartment sink is:
A- Wash,rinse and sanitize
6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment
A-clean rinse and sanatize in place
7- what term refer to allowing food to remain for too ong a time in a temperature that allows the growth of germs
A- Time temperature abuse
8-Rachel used 10 times the bleach required for making a sanitizing solution this is conciderd a :
A- Chemical Hazard
9-All of the following are acceptable methods for training food service personal on management practices except:-----
A-open book exam
10-An outbreak of salmonella is commonly associated with------------
A-undercooked poultry
11-John is normally a cook at fast food establishment but is reassigned to cleaning tables what symptoms does john likely have have to cause him to be re assigned?
A-?
12- Hot water at the hand sink should be at least ----
A-100* F
13-which of the following food continers in the store rooms must be labeled
A-Flour
14-Customer forks should be stored at a self service buffet-----
A-with only the handler extending out of the container
15-To ensure it is of highest quality and free from contaimination frsh fish should only be received if ittt has ---
A-Shiny skin and red gills at 41*for lower
16- which is the approved method for storing in use utensils?
A-In the food with handle extending out
17- HACCp is a ----
A-Management system designed to prevent foodborn illness
18-The purpose of the texas food establishment food rules is to safe guard the public health and to ---
A-Physical and biological
2- The greatest concern about having the pests in restaurants is that they will -----------
A-?
3-bactarial growth can be minimized by ------
A- Time temperature oxygen moisture
4-The term sanitizing is defind as:
A- Reducing harmful microorganism to safe level
5-The proper sequence for cleaning food contact in a three compartment sink is:
A- Wash,rinse and sanitize
6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment
A-clean rinse and sanatize in place
7- what term refer to allowing food to remain for too ong a time in a temperature that allows the growth of germs
A- Time temperature abuse
8-Rachel used 10 times the bleach required for making a sanitizing solution this is conciderd a :
A- Chemical Hazard
9-All of the following are acceptable methods for training food service personal on management practices except:-----
A-open book exam
10-An outbreak of salmonella is commonly associated with------------
A-undercooked poultry
11-John is normally a cook at fast food establishment but is reassigned to cleaning tables what symptoms does john likely have have to cause him to be re assigned?
A-?
12- Hot water at the hand sink should be at least ----
A-100* F
13-which of the following food continers in the store rooms must be labeled
A-Flour
14-Customer forks should be stored at a self service buffet-----
A-with only the handler extending out of the container
15-To ensure it is of highest quality and free from contaimination frsh fish should only be received if ittt has ---
A-Shiny skin and red gills at 41*for lower
16- which is the approved method for storing in use utensils?
A-In the food with handle extending out
17- HACCp is a ----
A-Management system designed to prevent foodborn illness
18-The purpose of the texas food establishment food rules is to safe guard the public health and to ---