Lecture 15 Review

All of these are functions performed by sanitizers, EXCEPT: a)Safe and non-irritating to workers b)Remove food soil c)Must be rinseable d)No adverse effect on food

b

All of these are sources of microbial contamination in a food facility, EXCEPT: a)Raw products or ingredients b)Food handling equipment/surfaces upon cleaning and sanitizing c)Employee contact d)Water used in preparation, washing, or conveying food

b

Which of these are not a good strategy to keep pests from coming into food facilities? a)Check deliveries for evidence of pest infestation before accepting them b)Screen all windows and vents c)Using traps throughout the building d)Equipping doors with air curtains, also known as air doors or fly fans

c

Visible or invisible, unwanted material on food-contact surfaces Associated with cleaning

cleaning

complete removal of food soil

cleaning

An ingredient specification sheet may include: a)Description of what ingredient should be b)Composition and appearnce of the ingredient c)Acceptable levels of microorganisms or foreign material in the ingredient D) all of the above

d

True or False: In a First In-First Out system the newest products are used first to avoid them getting old.

false

Which of these pests will go through a complete metamorphosis during its life cycle? a)Rodents b)Flies c)Cockroaches d)None of the above

flies

Reduce the microbial load to a level considered safe for public health

sanatizing

quaternary ammonium compounds

sanitizing

reducing the microbial load to a level considered safe for public health

sanitizing

True or False: While working at a restaurant, if you just finished the floors and were asked to help take out the trash, you do not have to wash your hands before taking out the trash. However you should always wash after completing this task.

true