Exam 4: Facility Sanitation and Safety

Employee health records indicate that there has been an increase in the number of work days lost per employee as a result of accidents that occur on the job. This likely indicates that:

Cleaning is the reduction in the number of disease-causing microorganisms to safe levels on food contact surfaces.

Which of the following types of fire extinguishers is NOT appropriate for Class B fires:

Pests require two basic conditions to survive. One is food; the other is:

Food contact surfaces may be sanitized by either heat or chemicals.

The National Sanitation Foundation International is a government agency that sets and enforces standards of sanitation for foodservice operations.

An iodine based sanitizer is used in a small, long term care facility. An employee uses 12.5 ppm and water temperature at 165°F. This temperature will:

Most accidents that occur in foodservice are the result of unsafe acts. The most important role of the manager is to:

A foodservice employee informs the supervisor that the clean dishes have water spots. Which of the following is the most likely cause?

To assure that proper concentrations and volumes of chemicals are used in the dishmachine, the administrative dietitian could develop and implement policy on:

A high temperature dish-machine registers at 203 to 205°F during the final rinse cycle. For effective sanitation this temperature range is:

Nonionic synthetics may be used to saponify fat particles on soiled dishes during the dishwashing process.

Which of the following federal agencies established the Hazards Communication Standard?

Which of the following is mandated by federal law to communicate special protection information to employees regarding use of chemicals?