Food Safety Essay

1069 Words Nov 28th, 2014 5 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 -----------
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
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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?
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 ---
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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