Question 1

The organism that needs a living host to survive is:

Accepted Answer

A)  bacteria. 
B)  parasite. 
C)  fungi. 
D)  yeast. 
A)  bacteria. 
B)  parasite. 
C)  fungi. 
D)  yeast.

Question 2

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

Accepted Answer

A)  wearing asbestos gloves while taking hot plates from the dishmachine 
B)  wearing stainless steel mesh gloves when cleaning the slicer 
C)  wearing goggles while deliming the dishmachine 
D)  wearing rubber gloves while using oven cleaner 
A)  wearing asbestos gloves while taking hot plates from the dishmachine 
B)  wearing stainless steel mesh gloves when cleaning the slicer 
C)  wearing goggles while deliming the dishmachine 
D)  wearing rubber gloves while using oven cleaner

Question 3

Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

A)  Having porous floor tiles in the production area. 
B)  Having food stored off the floor on racks or pallets. 
C)  Having refrigerator walls being made of absorbent material. 
D)  Eliminating floor drains near "walk-in" refrigerators. 
A)  Having porous floor tiles in the production area. 
B)  Having food stored off the floor on racks or pallets. 
C)  Having refrigerator walls being made of absorbent material. 
D)  Eliminating floor drains near "walk-in" refrigerators.

Question 5

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

Accepted Answer

A)  source reduction. 
B)  portion control. 
C)  recycling. 
D)  composting. 
A)  source reduction. 
B)  portion control. 
C)  recycling. 
D)  composting.

Question 6

The most important way to prevent foodborne illness is

Accepted Answer

A)  sanitizing all surfaces before use. 
B)  purchasing food from reputable suppliers. 
C)  having employees wash their hands. 
D)  reducing the amount of time between production and service. 
A)  sanitizing all surfaces before use. 
B)  purchasing food from reputable suppliers. 
C)  having employees wash their hands. 
D)  reducing the amount of time between production and service.

Question 7

The temperature range identified as the temperature danger zone is _____________.

Accepted Answer

A)  40 - 145°F 
B)  45 - 140°F 
C)  41 - 135°F 
D)  35 - 145°F 
A)  40 - 145°F 
B)  45 - 140°F 
C)  41 - 135°F 
D)  35 - 145°F

Question 8

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

Accepted Answer

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

Question 9

Pathogens are harmless microorganisms.

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

standard o

Question 11

The microorganisms that most commonly produce foodborne illness are categorized as

Accepted Answer

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

Question 12

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

Accepted Answer

A)  control methods to reduce pest infestations. 
B)  bacteriological preventative maintenance. 
C)  bioremediation companies to help prevent infestations. 
D)  UL-approved equipment. 
A)  control methods to reduce pest infestations. 
B)  bacteriological preventative maintenance. 
C)  bioremediation companies to help prevent infestations. 
D)  UL-approved equipment.

The organism that needs a living host to survive is:

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

Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.

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

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

The most important way to prevent foodborne illness is

The temperature range identified as the temperature danger zone is _____________.

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

Pathogens are harmless microorganisms.

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

The microorganisms that most commonly produce foodborne illness are categorized as

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

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

The organism that needs a living host to survive is:

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

Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.

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

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

The most important way to prevent foodborne illness is

The temperature range identified as the temperature danger zone is _____________.

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

Pathogens are harmless microorganisms.

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

The microorganisms that most commonly produce foodborne illness are categorized as

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

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