Exam 8: Safety, Sanitation, and Maintenance

Allowing customers to bring in a reusable cup or mug is an example of ________.

Which of the following is an example of a foodservice practice that promotes cleanability and sanitation?

The federal agency that has responsibility for investigating and recording reports of foodborne illness is the National Institute of Health.

Salmonella is most often associated with ________.

________ is an example of an employee using personal protective equipment.

Viruses are small pathogens that are not a complete cell.

A typical component of an integrated pest-management program would be use of:

Written,step by step procedures for tasks such as hand washing are known as ________.

Which of the following is not an example wearing personal protective equipment?

Pathogens are harmless microorganisms.

________ is the term used to refer to the presence of harmful material in food.

Foodborne infections are caused by:

Shellstock identification tags must be kept of file for _______ days.

The pH value is a measure of a food's ________.

The form of solid waste recycling in which the energy value of combustible waste materials is recovered is termed composting.

Risk management is a discipline for dealing with the possibility that some future event will cause harm to an organization.

The foodborne pathogen that forms spores is ________.

________ are microscopic,unicellular organisms.

Sprains and strains are the most common types of foodservice injuries.

Documenting age,condition,and reliability of all equipment and mechanical systems is part of an equipment maintenance program.