Question 1

What act was passed in 1970 to ensure safety in the workplace?

Accepted Answer

A)  Sanitary and Safe Workplace Act (SSW
A)  
B)  Occupational Safety and Health Act (OSH
A)  
C)  Occupational "Safe and Sound" Act (OSS
A)  
A)  Sanitary and Safe Workplace Act (SSW
A)  
B)  Occupational Safety and Health Act (OSH
A)  
C)  Occupational "Safe and Sound" Act (OSS
A)  B

Question 2

The concept known as FIFO means _____________.

Accepted Answer

first in, first out

Question 3

The key to effective procedures in purchasing is to use reliable suppliers.

Accepted Answer

A) True 
 B)False  True

Question 4

List and explain measures that can be taken to prevent cut injuries.

Accepted Answer

Cuts can be avoided by keeping

Question 5

How can an operator help to ensure employee health?

Accepted Answer

a. Employees who have symptoms that sugg

Question 6

What accounts for 25 percent of time- lost workplace injuries?

Accepted Answer

A)  Steam burns 
B)  Lacerations from knives, grinders etc. 
C)  Lifting improperly 
A)  Steam burns 
B)  Lacerations from knives, grinders etc. 
C)  Lifting improperly

Question 7

What preventative procedures can a restaurateur take to prevent foodborne illness?

Accepted Answer

There are over 20 possible responses; th

Question 8

Serving food raw means that there is no chance to reduce the level of microorganisms once the initial____________ has occurred.

Accepted Answer

The answer of Serving food raw means that there is...

Question 9

Employees should practice good health habits such as:

Accepted Answer

A)  when coughing open- mouthed, cough in direction away from food. 
B)  chewing gum while preparing food to keep the mouth clean. 
C)  showering or bathing with soap once daily. 
A)  when coughing open- mouthed, cough in direction away from food. 
B)  chewing gum while preparing food to keep the mouth clean. 
C)  showering or bathing with soap once daily.

Question 10

What is the role of the manager in creating a safe and disease- free environment?

Accepted Answer

Management is responsible for serving fo

Question 11

Molds can be destroyed with heat, but the____________ that are already present will remain.

Accepted Answer

The answer of Molds can be destroyed with heat, but...

Question 12

What are some measures that can be taken to prevent rodent problems?

Accepted Answer

Control for rats and mice begins with di

Question 13

How should leftovers NOT be stored?

Accepted Answer

A)  Stored below raw foods 
B)  Covered and sealed 
C)  Labeled clearly 
A)  Stored below raw foods 
B)  Covered and sealed 
C)  Labeled clearly

Question 14

Utensils that have been used to prepare allergenic food are safe to use on non- allergenic food - allergens don't stick well to the metal surface. Preparation surfaces, however, should be wiped down.

Accepted Answer

A) True 
 B)False

Question 15

When checking food, glass thermometers or those filled with mercury should not be used, as they can break.

Accepted Answer

A) True 
 B)False

Question 16

One should always store bar utensils such that they will be picked up by their____________.

Accepted Answer

The answer of One should always store bar utensils such...

Question 17

One of the steps to prevent food contamination according to the HACCP method is to implement control measures and procedures. These procedures must be____________ and____________.

Accepted Answer

observable

Question 18

What is NOT one of the three main types of cleaners?

Accepted Answer

A)  Detergents 
B)  Alkaline cleaners 
C)  Abrasive cleaners 
A)  Detergents 
B)  Alkaline cleaners 
C)  Abrasive cleaners

Question 19

Storing food in large containers more than ____________deep means that the food in the center of the container will not cool fast enough to prevent bacterial growth .

Accepted Answer

The answer of Storing food in large containers more than...

Question 20

Meat products must be inspected by a____________ or____________ regulatory program.

Accepted Answer

The answer of Meat products must be inspected by a____________...

What act was passed in 1970 to ensure safety in the workplace?

The concept known as FIFO means _____________.

The key to effective procedures in purchasing is to use reliable suppliers.

List and explain measures that can be taken to prevent cut injuries.

How can an operator help to ensure employee health?

What accounts for 25 percent of time- lost workplace injuries?

What preventative procedures can a restaurateur take to prevent foodborne illness?

Serving food raw means that there is no chance to reduce the level of microorganisms once the initial____________ has occurred.

Employees should practice good health habits such as:

What is the role of the manager in creating a safe and disease- free environment?

Molds can be destroyed with heat, but the____________ that are already present will remain.

What are some measures that can be taken to prevent rodent problems?

How should leftovers NOT be stored?

Utensils that have been used to prepare allergenic food are safe to use on non- allergenic food - allergens don't stick well to the metal surface. Preparation surfaces, however, should be wiped down.

When checking food, glass thermometers or those filled with mercury should not be used, as they can break.

One should always store bar utensils such that they will be picked up by their____________.

One of the steps to prevent food contamination according to the HACCP method is to implement control measures and procedures. These procedures must be and.

What is NOT one of the three main types of cleaners?

Storing food in large containers more than ____________deep means that the food in the center of the container will not cool fast enough to prevent bacterial growth .

Meat products must be inspected by a or regulatory program.

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Exam 10: Sanitation and Food Safety

What act was passed in 1970 to ensure safety in the workplace?

The concept known as FIFO means _____________.

The key to effective procedures in purchasing is to use reliable suppliers.

List and explain measures that can be taken to prevent cut injuries.

How can an operator help to ensure employee health?

What accounts for 25 percent of time- lost workplace injuries?

What preventative procedures can a restaurateur take to prevent foodborne illness?

Serving food raw means that there is no chance to reduce the level of microorganisms once the initial____________ has occurred.

Employees should practice good health habits such as:

What is the role of the manager in creating a safe and disease- free environment?

Molds can be destroyed with heat, but the____________ that are already present will remain.

What are some measures that can be taken to prevent rodent problems?

How should leftovers NOT be stored?

Utensils that have been used to prepare allergenic food are safe to use on non- allergenic food - allergens don't stick well to the metal surface. Preparation surfaces, however, should be wiped down.

When checking food, glass thermometers or those filled with mercury should not be used, as they can break.

One should always store bar utensils such that they will be picked up by their____________.

One of the steps to prevent food contamination according to the HACCP method is to implement control measures and procedures. These procedures must be____________ and____________.

What is NOT one of the three main types of cleaners?

Storing food in large containers more than ____________deep means that the food in the center of the container will not cool fast enough to prevent bacterial growth .

Meat products must be inspected by a____________ or____________ regulatory program.

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

One of the steps to prevent food contamination according to the HACCP method is to implement control measures and procedures. These procedures must be and.

Meat products must be inspected by a or regulatory program.