Food Safety Essay

1069 WordsNov 28, 20145 Pages
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…show more content…
20-An employee who is assigned to clean the frozen desser dispenser at the end of the night must use CIP system CIP is an acronym for --- A-clean in place 21-An establishment must use potable water for all food related tasks which of the following is an example of potable water? A-Drinking water 22-During the inspection a health inspector must see the person incharge demonstrate knowledge adequately which of the following meets that requirement? A-? 23-when cooling food wht is the maximum time that the food can be in the 135* to 70*F range ? A-Two hours 24-In a café the server developed a routine to set the table wares napkins while also taking lunch break the health inspector--- A-was concerned because of the potential for mouth to hand contaimination 25-A prep cook must be sure to wash hands well----- A-before using th restroom befor leaving the restroom before coming back to kitchen *all of these conditions 26-Paturized liquid or dry eggs products shall be substituted for raw shell eggs when ver --- A-? 27-A trained cheff whi also worked at zoo which creature is he allowed to care for or handle while at the restaurant? A-fish in the aqyuireium 28-what r the rues for storing food cold A-Labled with date received and use by date,if a pckage is opend date when it was opened ,The frozen food must be proper wraped to avoid freezer burns . All above needed 29-can a food handler taste the food to adjust seasoning A-yes but the utensil must be used once

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