Question 1

All of the following surfaces in a foodservice operation must be sanitized EXCEPT ________.

Accepted Answer

A) cutting boards 
B) work counters 
C) serving pans 
D) floors 
A) cutting boards 
B) work counters 
C) serving pans 
D) floors

Question 2

When a piece of equipment is "clean" it is free of disease-causing organisms.

Accepted Answer

A) True 
 B)False

Question 3

________ is the intentional use of biological agent or germs to cause illness.

Accepted Answer

The answer of ________ is the intentional use of biological...

Question 4

A disease sometimes transmitted by foodservice workers that affects the liver is hepatitis.

Accepted Answer

A) True 
 B)False

Question 5

The most common type of dish machine found in high-volume operations is a flight type machine.

Accepted Answer

A) True 
 B)False

Question 6

The Pollution Prevention Act of 1990 established a goal of recycling at least ________% of solid waste in America.

Accepted Answer

A) 5 
B) 25 
C) 15 
D) 45 
A) 5 
B) 25 
C) 15 
D) 45

Question 7

Tracking the temperature of milk from the time it leaves the farm until it reaches the foodservice operation is termed:

Accepted Answer

A) Cold Chain Management. 
B) SOP (Standard Operating Procedures). 
C) procurement vendor evaluation. 
D) HACCP monitoring. 
A) Cold Chain Management. 
B) SOP (Standard Operating Procedures). 
C) procurement vendor evaluation. 
D) HACCP monitoring.

Question 8

Scrapping is a term used to describe:

Accepted Answer

A) the power blower added to the end of dishmachines to promote rapid dish drying. 
B) the removal of lime buildup from the inside of a dishmachine. 
C) disposal of fragments of discarded or leftover food in a dishwasher. 
D) a flight-type dishmachine. 
A) the power blower added to the end of dishmachines to promote rapid dish drying. 
B) the removal of lime buildup from the inside of a dishmachine. 
C) disposal of fragments of discarded or leftover food in a dishwasher. 
D) a flight-type dishmachine.

All of the following surfaces in a foodservice operation must be sanitized EXCEPT ________.

When a piece of equipment is "clean" it is free of disease-causing organisms.

________ is the intentional use of biological agent or germs to cause illness.

A disease sometimes transmitted by foodservice workers that affects the liver is hepatitis.

The most common type of dish machine found in high-volume operations is a flight type machine.

The Pollution Prevention Act of 1990 established a goal of recycling at least ________% of solid waste in America.

Tracking the temperature of milk from the time it leaves the farm until it reaches the foodservice operation is termed:

Scrapping is a term used to describe:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 8: Safety, Sanitation, and Maintenance

All of the following surfaces in a foodservice operation must be sanitized EXCEPT ________.

When a piece of equipment is "clean" it is free of disease-causing organisms.

________ is the intentional use of biological agent or germs to cause illness.

A disease sometimes transmitted by foodservice workers that affects the liver is hepatitis.

The most common type of dish machine found in high-volume operations is a flight type machine.

The Pollution Prevention Act of 1990 established a goal of recycling at least ________% of solid waste in America.

Tracking the temperature of milk from the time it leaves the farm until it reaches the foodservice operation is termed:

Scrapping is a term used to describe:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters