FOOD 2 Objective 3.01
Quiz
Which is NOT an important consideration for dry storage areas?
- Cracks in floors and walls should be repaired
- Doors leading to the interior of the building should be self-closing
- Doors leading to the exterior of the building should be self-closing
- The area should be free of exposed sewer lines
Which statement about dry storage areas is TRUE?
- Doors should be self-closing
- Leaks don’t have to be repaired
- Leaks do have to be repaired
- The temperature of the room should be held at 90ºF.
Which is NOT a requirement for a hand washing station ?
- Hand sanitizer
- Hot and cold running water
- Soap
- Waste container
A hand washing station MUST be equipped with:
- Electric hand dryer.
- Hand sanitizer.
- Hot and cold running water
- Powdered soap
Which is an acceptable use of nonportable water?
- Air conditioning
- Cleaning
- Dish washing
- Hand washing
What is not an appropriate action when responding to a water emergency?
- Flush and disinfect the water system
- Use boiled water for essential cleaning
- Use bottled soda for essential cleaning
- Use bottled water for beverages
Which cleaner is appropriate for use on mineral deposits in ware-washing machines?
- Abrasives
- Acids
- Detergent
- Solvents
Which is a factor affecting the cleaning process?
- Air temperature
- Cleaning agent
- Sanitizers
- MSDS
Which is NOT a factor affecting the cleaning process?
- Agitation or pressure
- Cleaning agent
- Sanitizers
- Water temperature
Which is NOT an acceptable sanitizing solution?
- Ammonia
- Chlorine
- Iodine
- Quaternary ammonium
The rinse water temperature in a chemical sanitizing ware-washing machine should be how many degrees Fahrenheit?
- 40 – 140
- 60 – 125
- 75 – 120
- 80 - 180
Which is the proper order for cleaning and sanitizing in a three-compartment sink?
- Scrape and soak, air dry, wash, rinse, and sanitize
- Scrape and soak, rinse, air dry, and sanitize
- Scrape and soak, wash, rinse, sanitize, and air dry
- Scrape and soak, wash, sanitize and rinse
A hand washing station is NOT required in what areas?
- Dry storage
- Food preparation
- Service
- Ware washing
In what area is a hand washing station a requirement?
- Cleaning supply closet
- Dry storage
- Receiving
- Ware washing
What step is critical to insure the proper strength of a sanitizing solution?
- Compare the color of the solution to another solution
- Test the solution with a sanitizer test kit
- Try the solution on a test area
- Use hot water to make the solution
Which procedure should be used to sanitize a food preparation area?
- Spray with sanitizer and wipe dry
- Wash and dry
- Wash, rinse, wipe with sanitizer, and air dry
- Wash, rinse, wipe with sanitizer, and blow dry
What information is NOT found on the MSDS sheet?
- Building safety codes
- First aid information
- Guidelines for safety
- Manufacturer’s address