Essay about Food Safety

1098 Words Dec 29th, 2014 5 Pages
1-What type of hazard could occur by wearing jewelry while preparing food?
A-Physical and biological
2- The greatest concern about having the pests in restaurants is that they will -----------
3-bactarial growth can be minimized by ------
A- Time temperature oxygen moisture
4-The term sanitizing is defind as:
A- Reducing harmful microorganism to safe level
5-The proper sequence for cleaning food contact in a three compartment sink is:
A- Wash,rinse and sanitize
6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment
A-clean rinse and sanatize in place
7- what term refer to allowing food to remain for too ong a time in a temperature that allows the growth of germs
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A-cleaned and sanitized
32- machine is sanitizing when strip is 25 to 50 200 to 400 12,5 to 25 ppm
A-12.5-25 ppm
33-what is minimum internal temperature ofr the cooking fresh pork raost?
34-four steps in the cleaning is cleaning surface,rinsing the surface,sanitizing surface and ---
A-Allowing the surface to air dry
35-All of the steps are important ensuring sanitizer effectiveness except
A-Rinsing the surface afterwards
36-raw animal foods shall be separated unless
A-combined as ingrediants
37-approved sanitizer foin food service include chlorine iodine quantery ammonia and
A-Water above 171 F
38-The enire handwashing process should take
A-20 seconds
39-which is an example of cross contamination
A-A hose in mop bucket
40-minimum standard of ppm
41-employees must change gloves between
A-Handling raw meat and buns
42-which is proper way to test the internal temperature of a pot soup
A-An emrsion prob into the soup
43-the best way to train food service employee on making sandwich is
A-Show/tell/do/ review
44-Chemical sanitizer are in a concentrated form and should be mixed only with
45-All of the followings are effective ways to prevent cross contaminations except
A-rinsing fod contact surface in between tasks
46-NSF stands for
A-National sanitation foundation
47-food service managers must oversee safe food practices at all times one way to do that is to

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