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Restaurant
Sanitation and Safety 3
| Question | Answer |
|---|---|
| What device is designed to detect fire in its earliest stages but requires airflow to detect fire? | Smoke Detector |
| What type of device is used to grind solid food waste into small parts to make the processed waste lighter and more compact? | Pulper |
| What parasitic disease is associated with cat feces and can affect human fetuses? | Toxoplasmosis |
| What are the three categories of foodborne contamination? | Physical, Chemical, Biological |
| What is the term for using high temperature to reduce the number of microorganisms on a clean surface to safe levels? | Heat Sanitizing |
| In a HACCP system, what term describes a minimum or maximum temperature limit established to prevent, eliminate, or reduce a hazard to an acceptable level? | Critical control Point, CCP |
| Molds, yeast, and mushrooms are examples of what kind of organisms? | Fungi |
| What is supplied by a chemical manufacturer to identify a chemical and its common name, potential hazards, information on its safe use and handling, and other important information? | Material Safety Data Sheets, MSDS |
| What term describes a poison found naturally in a plant? | Plant Toxin |
| What is the term for a situation that can cause long or short term injuries or illnesses? | Health Hazard |
| What piece of equipment is designed to cool food quickly by rotating prepackaged hot food in a drum inside a reservoir of chilled water? | Tumble Chiller |
| What type of bacteria does not require oxygen to grow. | Anaerobic |
| What type of sickness is carried or transmitted to people by food? | Foodborne Illness |
| What method of cooking uses individual pouches of vacuum packed partially cooked food? | Sous Vide |
| What disease causes inflammation of the liver and s transmitted to food through poor hygiene or contact with contaminated water? | Hepatitis A |
| What is the term for the recommended period during which food may be stored and remain suitable for use? | Shelf Life |
| What device is used to detect fires and is activated by a significant increase of temperature rather than by detection of smoke? | Heat Detector |
| What process of exposing food to an electron beam or gamma rays to reduce microorganisms is also known as cold pasteurization? | Food Irradiation |
| What term describes the safety inspection of a facility, including equipment, employee practices, and management practices? | Audit |
| What type of food has been sealed under sterile conditions, usually after UHT pasteurization? | Aseptically Packaged Food |
| What term describes illness relating to the stomach or intestine? | Gastrointestinal Illness |
| What is the process of reducing the number of microorganisms on a clean surface to safe levels? | Sanitizing |
| What term describes food that has been cooked, partially cooked or warmed? | Heat Treated |
| What type of infection results from eating food containing pathogens that then produce illness-causing toxins in the intestines? | Foodborne Toxin-medicated Infection |
| What single cell microorganism can cause food spoilage and illness? | Bacteria |
| What is the term for the covered sealed edge placed between the floor and the wall? | Coving |
| What type of bacteria can adapt and survive with or without oxygen? | Facultative Bacteria |
| What term describes contamination of food that occurs in the natural setting or habitat of the food? | Direct contamination |
| What substance is used to lower the number of microorganisms on the surface of the skin after hand washing, but should not be used in place of hand washing? | Hand Sanitizer |
| What is the term for poisons, found in some cleaning agents and pesticides, that include byproducts of toxic-metal reactions? | Chemical Toxins |
| What are foreign objects such as hair, dirt, metal staples, broken glass, and bones that can get into and contaminate food? | Physical Hazards |
| What is the acronym for the conditions needed by most foodborne microorganisms to grow? | FAT TOM |
| What results from a person eating a food containing toxins that cause an illness? | Foodborne Intoxication |
| What form of food packaging involves removing the air from all around a food while the food is sealed in a package? | Vacuum Packaging |
| What type of tag accompanies each container of live molluscan shellfish to document the delivery date? This tag must be kept on file for 90 days after the last shellfish is used? | Shellshock Identification Tags |
| What type of bacteria reproduces asexually by splitting in two? | Vegetative |
| What type of equipment is designed to cool food within minutes? | Blast Chiller |
| What method of cooling food involves placing a container of hot food into a larger container of ice water? | Ice Water Bath |
| What is the term for a person who has pathogens and can infect others, but displays no symptoms? | Carrier |
| What is the term for deliberate and malicious burning of property? | Arson |
| What term describes something that eats away or dissolves material? | Corrosive |
| What agency of the U.S. Dept. of Health and Human Services investigates foodborne illness outbreak? | Centers for Disease Control and Prevention |
| What is the term for a plastic paddle that can be filled with water and frozen to quickly cool hot food through stirring? | Cooling Wand |
| What type of cleaner is used on mineral deposits and other soils such as scale, rust and tarnish? | Acid |
| What toxins are a natural part of some fish, including pufferfish, moray eels, and freshwater minnows? | Systemic Fish Toxins |
| What term refers to the appearance of a surface that is free of visible soil? | Clean |
| What term describes the use of chemical solution to reduce the number of microorganisms on a clean surface to safe levels? | Chemical sanitizing |
| What parasitic disease is found in the intestinal tract of humans and in contaminated water, and causes sudden onset of symptoms such as mild to severe nausea, abdominal cramping, mild fever, and watery diarrhea? | Cyclosporiasis |
| What is the term for ensuring a thermometer is accurate by adjusting it to a known standard, such as the freezing point or boiling point of water? | Calibration |
| What term describes eggs that have been cracked open and combined in a common container? | Pooled |
| What is the first step in the HACCP program that involves identifying and evaluating potential hazards? | Hazard Analysis |
| What method of calibrating thermometers is based on 32 degrees F? | Ice Point Method |
| What instrument is used to measure relative humidity in storage areas? | Hygrometer |
| What parasitic disease found in the intestinal tract of humans can be caused by contamination of inadequately treated water? | Giardia |
Created by:
kjstone
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