Quantity Food Management Final Exam

What is the acceptable contact time when sanitizing food-contact surfaces?

C. Soak the item in chlorine solution for 7 seconds.

What information should a master cleaning schedule contain?

C. What should be cleaned, when, by whom, and how

Which feature is most important for a chemical storage area?

A. Good lighting

garbage in, garbage out Write an X next to each unsafe practice when handling garbage and garbage containers. 1. _____ John cleans a garbage can on the floor drain grate, which is next to the grill. 2._____ Dave stacks garbage bags next to the prep table because he wants to take them out all at once. 3.____ Steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside. 4._____ Michelle throws empty cans into the recycling container, which is stored in the prep area. 5._____ Tanya throws a burned hamburger into the open garbage can next to the sandwich line.

1. __X__ John cleans a garbage can on the floor drain grate, which is next to the grill. 2.__x___ Dave stacks garbage bags next to the prep table because he wants to take them out all at once. 3.____ Steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside. 4.___x__ Michelle throws empty cans into the recycling container, which is stored in the prep area. 5._____ Tanya throws a burned hamburger into the open garbage can next to the sandwich line.

Keep 'em out! Write an X next to each situation that can lead to a pest infestation. 1._____ Food in the dry-storage room is stored against the wall and 6 inches off the floor. 2._____ Air curtains are installed around the back door of a kitchen. 3._____ Recyclables are stored overnight in a clean container in the kitchen. 4.____ Food is rotated during storage so that the oldest products are used first. 5._____ A dumpster is left open during the day to let it air out. 6.____ A Delivery driver brings a food delivery into the kitchen to be inspected. 7.____ A food delivery is rejected because it contains packages with gnaw marks. 8._____ The exterior of the operation has a three-inch hole.

1.__X___ Food in the dry-storage room is stored against the wall and 6 inches off the floor. 2._____ Air curtains are installed around the back door of a kitchen. 3.___X__ Recyclables are stored overnight in a clean container in the kitchen. 4.____ Food is rotated during storage so that the oldest products are used first. 5.__X___ A dumpster is left open during the day to let it air out. 6.__X__ A Delivery driver brings a food delivery into the kitchen to be inspected. 7.____ A food delivery is rejected because it contains packages with gnaw marks. 8.__X___ The exterior of the operation has a three-inch hole.

To sanitize or Not to sanitize: Write an X next to each situation the requires the food handler to clean and sanitize the item being used. 1._____ Jorge has used the same knife to shuck oysters for 2 hours. 2.____ Bill has finished deboning chicken and wants to use the same cutting board to fillet fish. 3._____ Kristen has returned to the slicer to continue slicing cheese after being called away to help with the lunch rush. 4 _____ Amanda has been slicing turkey on the same slicer from 8:00 a.m to 12:00 p.m

1._____ Jorge has used the same knife to shuck oysters for 2 hours. 2.__X__ Bill has finished deboning chicken and wants to use the same cutting board to fillet fish. 3.___X__ Kristen has returned to the slicer to continue slicing cheese after being called away to help with the lunch rush. 4 ___X__ Amanda has been slicing turkey on the same slicer from 8:00 a.m to 12:00 p.m

What is the only completely reliable method for preventing backflow? A. Air gap B. Ball valve C. Cross-contamination D. Vacuum breaker

A. Air gap

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the handler done wrong? A. Created a cross-connection B. Created an air-gap separation C. Prevented backflow D. Prevented atmospheric vacuuming

A. Created a cross-connection

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

A. Every 4 hours

Pete the buster poured some cleaner from its original container into a smaller, working container. What else does he need to do?

A. Label the working container with its contents

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A. Soap. B. A timer. C. A clock. D. Gloves.

A. Soap

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

A. Test the solution with a sanitizer kit.

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A. The ventilation system is not working correctly. B. The cleaning chemicals are not being used correctly. C. The staff are not cleaning the walls correctly. D. The grill is not being operated at a high-enough temperature.

A. The ventilation system is not working correctly.

How should flatware and utensils that have been cleaned and sanitized be stored?

A. With handles facing up

Take the correct step: put the steps for cleaning and sanitizing in order by writing the number of the step in the space provided. A. ____ Sanitize the surface B._____ wash the surface C.____ allow the surface to air-dry. D._____ rinse the surface E._____ remove food from the surface.

A. __4__ Sanitize the surface B.___2__ wash the surface C.__5__ allow the surface to air-dry. D.__3___ rinse the surface E.___1__ remove food from the surface.

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 inches (5 centimeters). B. 4 inches (10 centimeters). C. 6 inches (15 centimeters). D. 8 inches (20 centimeters).

B. 4 inches (10 centimeters).

A broken water main has caused the water in an operation to appear brown. What should the manager do? A. Boil the water fo 1 minute before use. B. Contact the local regulatory authority before use. C.Use the water for everything except dishwashing. D. Use the water for everything except handwashing.

B. Contact the local regulatory authority before use.

What is the correct way to clean and sanitize a prep table?

B. Remove food from the surface, wash, rinse, sanitize, air-dry

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

C. Clean and sanitize the sinks and drain boards.

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

C. Maximum registering thermometer

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly traveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem? A. The dumpster lids should have been open to allow it to air out. B. The drain plug should have been removed to allow the dumpster to drain correctly. C. The surface underneath the dumpster should have been paved with concrete or asphalt. D. The dumpster should have been freshly painted so that food debris would not stick to surfaces.

C. The surface underneath the dumpster should have been paved with concrete or asphalt.

What is the best way to eliminate pests that have entered the operation? A. Raise the heat in the operation after-hours. B. Lower the heat in the operation after-hours. C. Work with a licensed pest control operator (PCO). D. Apply over-the-counter pesticide around the operation.

C. Work with a licensed pest control operator (PCO).

What organization creates national standards for foodservice equipment? A. CDC B. EPA C. FDA D. NSF

D. NSF

What are the most important food safety features to look for when selecting flooring; wall, and ceiling materials? A. Absorbent and durable B. Hard and durable C. Porous and durable D. Smooth and durable

D. Smooth and durable