Question 1

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

Accepted Answer

Employee wearing protective
ey

Question 2

Name at least two common food allergens that foodservice managers need to be concerned with during food production:

Accepted Answer

peanuts, m

Question 3

Escherichia coli is a spore forming bacteria.

Accepted Answer

A) True 
 B)False

Question 4

MATCHING.
-Peeling an apple and then leaving it out in the air so it turns brown

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

Viruses are small pathogens that are not a complete cell

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

The pH value is a measure of a food's

Accepted Answer

A)  acidity. 
B)  moisture content. 
C)  oxygen level. 
D)  bacterial count. 
A)  acidity. 
B)  moisture content. 
C)  oxygen level. 
D)  bacterial count.

Question 8

Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?

Accepted Answer

A)  Escherichia coli 
B)  Salmonella spp. 
C)  Norovirus 
D)  Clostridium perfringens 
A)  Escherichia coli 
B)  Salmonella spp. 
C)  Norovirus 
D)  Clostridium perfringens

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

Lock Out Tag Out procedures are used to

Accepted Answer

A)  limit access to foodservice storage areas 
B)  prevent employee injury from unexpected start up of electrical equipment 
C)  control who has access to protected patient confidential data 
D)  limit employee access to harmful chemicals 
A)  limit access to foodservice storage areas 
B)  prevent employee injury from unexpected start up of electrical equipment 
C)  control who has access to protected patient confidential data 
D)  limit employee access to harmful chemicals

Question 11

The federal act with the purpose of assuring safe and healthful working conditions is the

Accepted Answer

A)  National Sanitation Foundation Act. 
B)  National Food Code Act. 
C)  Occupational Safety and Health Act. 
D)  Environmental Protection Act. 
A)  National Sanitation Foundation Act. 
B)  National Food Code Act. 
C)  Occupational Safety and Health Act. 
D)  Environmental Protection Act.

Question 12

Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for?

Accepted Answer

A)  Health And Cleanliness Control Plan. 
B)  Heat, Agitate, Clean, Cool, and Position. 
C)  Hazard Analysis Critical Control Points. 
D)  Health Administration Center for Consumer Protection. 
A)  Health And Cleanliness Control Plan. 
B)  Heat, Agitate, Clean, Cool, and Position. 
C)  Hazard Analysis Critical Control Points. 
D)  Health Administration Center for Consumer Protection.

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Cross contamination of nonpotable and potable water can happen when:

Accepted Answer

A)  a vacuum breaker is installed on water lines 
B)  brown water is used in an outdoor sprinkling system 
C)  a hose used to fill a mop bucket is left submerged in the mop bucket 
D)  an air gap is left between the edge of a sink and the water faucet 
A)  a vacuum breaker is installed on water lines 
B)  brown water is used in an outdoor sprinkling system 
C)  a hose used to fill a mop bucket is left submerged in the mop bucket 
D)  an air gap is left between the edge of a sink and the water faucet

Question 15

The foodborne pathogen that is most commonly linked with undercooked ground beef is

Accepted Answer

A)  clostridium botulinum. 
B)  escherichia coli. 
C)  shigella. 
D)  bacillus cereus. 
A)  clostridium botulinum. 
B)  escherichia coli. 
C)  shigella. 
D)  bacillus cereus.

Question 16

MATCHING.
-Storing and serving fruit juice from a galvanized container

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 17

MATCHING.
-Metal curls from a worn-out can opener that fall into food when the can is being opened

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 18

All of the following are required for growth of bacteria EXCEPT

Accepted Answer

A)  food. 
B)  moisture. 
C)  oxygen. 
D)  sunlight. 
A)  food. 
B)  moisture. 
C)  oxygen. 
D)  sunlight.

Question 19

The microorganism that multiplies only in living cells is _____________.

Accepted Answer

A)  yeast 
B)  mold 
C)  viruses 
D)  bacteria 
A)  yeast 
B)  mold 
C)  viruses 
D)  bacteria

Question 20

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

Accepted Answer

A) True 
 B)False

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

Name at least two common food allergens that foodservice managers need to be concerned with during food production:

Escherichia coli is a spore forming bacteria.

MATCHING. -Peeling an apple and then leaving it out in the air so it turns brown

Viruses are small pathogens that are not a complete cell

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

The pH value is a measure of a food's

Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?

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

Lock Out Tag Out procedures are used to

The federal act with the purpose of assuring safe and healthful working conditions is the

Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for?

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

Cross contamination of nonpotable and potable water can happen when:

The foodborne pathogen that is most commonly linked with undercooked ground beef is

MATCHING. -Storing and serving fruit juice from a galvanized container

MATCHING. -Metal curls from a worn-out can opener that fall into food when the can is being opened

All of the following are required for growth of bacteria EXCEPT

The microorganism that multiplies only in living cells is _____________.

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

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

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

Name at least two common food allergens that foodservice managers need to be concerned with during food production:

Escherichia coli is a spore forming bacteria.

MATCHING. -Peeling an apple and then leaving it out in the air so it turns brown

Viruses are small pathogens that are not a complete cell

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

The pH value is a measure of a food's

Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?

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

Lock Out Tag Out procedures are used to

The federal act with the purpose of assuring safe and healthful working conditions is the

Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for?

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

Cross contamination of nonpotable and potable water can happen when:

The foodborne pathogen that is most commonly linked with undercooked ground beef is

MATCHING. -Storing and serving fruit juice from a galvanized container

MATCHING. -Metal curls from a worn-out can opener that fall into food when the can is being opened

All of the following are required for growth of bacteria EXCEPT

The microorganism that multiplies only in living cells is _____________.

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

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