Question 1

Giardia duodenalis is a parasite found in fish.

Accepted Answer

A) True 
 B)False  False

Question 2

Which of the following bacteria is commonly found in the intestinal tract of cows?

Accepted Answer

A)  Escherichia coli 
B)  Shigella spp 
C)  Salmonella spp. 
D)  Bacillus cereus 
A)  Escherichia coli 
B)  Shigella spp 
C)  Salmonella spp. 
D)  Bacillus cereus A

Question 3

Sprains and strains are the most common types of foodservice injuries 116

Accepted Answer

A) True 
 B)False  True

Question 4

MATCHING.
-Mold growing on bread

Accepted Answer

A) physical spoilage 
B) chemical spoilage 
C) microbiological spoilage 
D) biochemical spoilage 
A) physical spoilage 
B) chemical spoilage 
C) microbiological spoilage 
D) biochemical spoilage

Question 5

Which of the following is not recommended as it could result in harmful cross contamination of food?:

Accepted Answer

A)  using the same cutting board to chop onions and celery and not sanitizing in between use for each 
B)  handling different types of deli meats (roast beef, turkey, ham) and cheese without washing hands between each product 
C)  storing raw chicken above cooked roast beef in a refrigerator 
D)  preparing deli sandwiches with bare hands 
A)  using the same cutting board to chop onions and celery and not sanitizing in between use for each 
B)  handling different types of deli meats (roast beef, turkey, ham) and cheese without washing hands between each product 
C)  storing raw chicken above cooked roast beef in a refrigerator 
D)  preparing deli sandwiches with bare hands

Question 6

Foodborne infections are caused by

Accepted Answer

A)  toxins formed in the food prior to consumption. 
B)  the activity of bacterial cells carried by the food into the body. 
C)  the combined action of viruses and bacteria in the body. 
D)  mold spores which have formed on foods prior to consumption. 
A)  toxins formed in the food prior to consumption. 
B)  the activity of bacterial cells carried by the food into the body. 
C)  the combined action of viruses and bacteria in the body. 
D)  mold spores which have formed on foods prior to consumption.

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

Question 8

The foodborne pathogen that forms spores is

Accepted Answer

A)  salmonella. 
B)  listeria monocytogenes. 
C)  clostridium perfringens. 
D)  staphylococcus aureus. 
A)  salmonella. 
B)  listeria monocytogenes. 
C)  clostridium perfringens. 
D)  staphylococcus aureus.

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

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

Question 11

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

Accepted Answer

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

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

The answer of Shellstock identification tags must be kept of...

Question 14

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

Accepted Answer

The answer of ______________ is the term used to refer...

Question 15

Most accidents in foodservice operations are a result of:

Accepted Answer

A)  improperly maintained equipment 
B)  absence of an employee safety training program 
C)  lack of proper supervision 
D)  human error 
A)  improperly maintained equipment 
B)  absence of an employee safety training program 
C)  lack of proper supervision 
D)  human error

Question 16

Scrapping is a term used to describe

Accepted Answer

A)  a flight-type dishmachine. 
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)  the power blower added to the end of dishmachines to promote rapid dish drying. 
A)  a flight-type dishmachine. 
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)  the power blower added to the end of dishmachines to promote rapid dish drying.

Question 17

_____________ are microscopic, unicellular organisms.

Accepted Answer

A)  Yeast 
B)  Viruses 
C)  Bacteria 
D)  Mold 
A)  Yeast 
B)  Viruses 
C)  Bacteria 
D)  Mold

Question 18

Safety, sanitation, and maintenance are considered part of _____________ in the foodservice systems model.

Accepted Answer

A)  input 
B)  transformation 
C)  output 
D)  control 
A)  input 
B)  transformation 
C)  output 
D)  control

Question 19

Salmonella is most often associated with

Accepted Answer

A)  fresh vegetables. 
B)  unprocessed cheese. 
C)  peanuts and legumes. 
D)  raw poultry. 
A)  fresh vegetables. 
B)  unprocessed cheese. 
C)  peanuts and legumes. 
D)  raw poultry.

Question 20

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

Accepted Answer

A) True 
 B)False

Giardia duodenalis is a parasite found in fish.

Which of the following bacteria is commonly found in the intestinal tract of cows?

Sprains and strains are the most common types of foodservice injuries 116

MATCHING. -Mold growing on bread

Which of the following is not recommended as it could result in harmful cross contamination of food?:

Foodborne infections are caused by

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

The foodborne pathogen that forms spores is

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

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

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

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

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

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

Most accidents in foodservice operations are a result of:

Scrapping is a term used to describe

_____________ are microscopic, unicellular organisms.

Safety, sanitation, and maintenance are considered part of _____________ in the foodservice systems model.

Salmonella is most often associated with

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

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

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

Giardia duodenalis is a parasite found in fish.

Which of the following bacteria is commonly found in the intestinal tract of cows?

Sprains and strains are the most common types of foodservice injuries 116

MATCHING. -Mold growing on bread

Which of the following is not recommended as it could result in harmful cross contamination of food?:

Foodborne infections are caused by

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

The foodborne pathogen that forms spores is

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

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

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

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

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

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

Most accidents in foodservice operations are a result of:

Scrapping is a term used to describe

_____________ are microscopic, unicellular organisms.

Safety, sanitation, and maintenance are considered part of _____________ in the foodservice systems model.

Salmonella is most often associated with

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

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

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