Multiple Choice Questions

Deny pests access to the operation, food, water, and shelter, and work with a licensed pest control operator (PCO)Check all deliveries before they enter your operationSecure all windows and vents that could allow pests accessThrow out garbage quickly and correctly. keep them clean and covered. Store recyclables in a clean pest proof container,store all food and supplies correctly and as quickly as possible. Keep them 6 inches off the floorclean up spills immediately, even crumbs and scrapsWork with PCO to get pests under control
  • Emergencies
  • Pests
  • Sanitizers
  • Garbage
Spills must be cleaned up correctly. Prevent food from becoming contaminated.
  • Storing cleaning tools and supplies
  • installing and maintaining equipment
  • Developing a cleaning program
  • Cleaning up after sick people
must be installed so they are reachable and conveniently located. Must also keep utensils, equipment, etc from becoming contaminated.Use detergents and sanitizers approved by the local regulatory authority.Purchase dishwashers that have the ability to measure water temp, water pressure, and cleaning and sanitizing chemical concentrationClean dishwashers as often as necessary.
  • Hand washing stations
  • Dishwater operation
  • Lighting
  • Dishwashing machines
Most common crises are electrical power outages, fire, flooding, and sewage backups.Power failures and fridge breakdowns can threaten ability to control tempUnauthorized people in the facility are a risk to food safetyThreats to drinkable water supply risks the safety of foodService must be stopped if there is a significant risk. Local regulatory authority must be notified
  • Emergencies
  • Lighting
  • Sanitizers
  • Water and plumbing
Heat sanitizing : water must be at least 171˚F. must be soaked for at least 30 seconds.Chemical sanitizing : tableware, utensils, and equipment can be sanitizing by soaking them in the chemical solution. or rinse, swab, or spray them with it.common types : chlorine, iodine, and quaternary ammonium compounds or quats.Regulated by state and federal environmental protection agencies
  • Emergencies
  • Lighting
  • Hand washing stations
  • Sanitizers
scrape or remove food bits from surfacewash the surfacerinse the surfacesanitize the surfaceallow the surface to air-drywhen : after they are usedbefore handlers start working with a dif type of foodany time they are interrupted during a fastafter four hours if items are in constant use
  • how and when to clean and sanitize
  • Storing cleaning tools and supplies
  • Storing tableware and equipment
  • Hand washing stations
Chlorine > (or equal) 100˚F< (or equal) 10 pHwater hardness as recommended50-99 ppm sanitizer concentration> (or equal) 7 sec of contact timeIodine68˚F<(or equal) 5 water pH or as recommendedwater hardness as recommended12.5-25 ppm sanitizer concentration >(or equal) 30 sec of contact timeQuats75˚FpH as recommended < (or equal) 500 ppm water hardness or as recommendedsanitizer concentration as recommended>(or equal) 30 sec of contact time
  • General guidelines for the effective use of chlorine, iodine, and quats
  • Storing tableware and equipment
  • Storing cleaning tools and supplies
  • Emergencies
Hot and cold running water, must be drinkable and meet temperature and pressure requirementsSoap can be liquid, bar or powderA way to dry hands - disposable paper towels or continuous towel system. or hand dryerGarbage container - if disposable towels are usedSignage - clearly visible sign or poster telling staff to wash hands before returning to work
  • Dishwashing machines
  • Manual dishwashing
  • Water and plumbing
  • Hand washing stations
floor mounted equipment: on legs at least 6 inches high or seal it to a masonry baseTabletop equipment: on legs at least 4 inches high or seal it to countertop
  • Storing cleaning tools and supplies
  • Storing tableware and equipment
  • installing and maintaining equipment
  • Developing a cleaning program
storage area must have good lighting, hooks for hanging mops, brooms, utility sink for filling buckets and washing cleaning told, floor drain for dumping dirty water.air-dry towels overnight, hang ops, brooms, and brushes on hooks to air-dry, clean and rinse buckets and let them air-dry
  • Storing cleaning tools and supplies
  • Storing tableware and equipment
  • Using foodservice chemicals
  • how and when to clean and sanitize
clean and sanitize each sink and drain boardfill the first sink w detergent and water, temp must be at least 110˚FFill second sink with clean waterFill third sink with water and sanitizerprovide a clock with a second hand. let you know how long items have been in the sanitizer
  • Dishwater operation
  • Water and plumbing
  • Manual dishwashing
  • Hand washing stations
water may come from : approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, water transport vehicles.plumbing that is not installed/maintained correctly can allow drinkable and unsafe water to mix. can cause food borne illness outbreak. ONLY licensed plumbers work on the plumbing
  • Dishwater operation
  • Water and plumbing
  • Hand washing stations
  • Manual dishwashing
Lighting intensity is measured in units called foot-candles or lux.Local jurisdictions usually require prep areas to be brighter than other areas. lets them recognize the condition of the food and where they need to cleanMonitor the lighting, replace any bulbs that were burned out.Lights should have shatter resistant bulbs or protective covers
  • Lighting
  • Emergencies
  • Dishwashing machines
  • Sanitizers
cross connection is a physical link between safe water and dirty water. come from drains, sewers, or other wastewater sources.This can lead to back flowBack flow is the reverse flow of contaminants through a cross-connection into a drinkable water supply. Can be the result of pressure pushing contaminants back into the water supply. Backsiphonage is when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supplyPrevent back flow with air gap or water breaker
  • Storing cleaning tools and supplies
  • Storing tableware and equipment
  • Using foodservice chemicals
  • Cross connection & backflow
Removes heat, steam, and smoke from cooking lines. Eliminates fumes and odors. Not working correctly, grease and condensation will built up on walls and ceilings. Must be cleaned and maintained according to the local requirements
  • Emergencies
  • Ventilation
  • Sanitizers
  • Lighting
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Multiple Choice Questions
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