BSHM 55: CHAPTER 4-5

Question 1

Is a person who harbors and discharges pathogens but does not exhibit the disease symptoms.

Answer 1

Carrier

Question 2

refers to maintaining cleanliness of one’s body and clothing to preserve overall health and well-being

Answer 2

Personal hygiene

Question 3

How Can Food Handlers Contaminate the Food?

Answer 3

1. Having a foodbome illness
2. Showing symptoms of an illness related to stomach and/or intestine
3. Having infected wounds or cuts
4. Living with or being exposed to a person who is sick or ill
5. Touching anything that may contaminate their hands

Question 4

is used to describe an application of sanitary principles for health preservation

Answer 4

Hygiene

Question 5

is one of the keys to foodborne illness prevention.

Answer 5

Good personal hygiene

Question 6

is the single most effective means of preventing the spread of bacteria and viruses which can cause infections and foodborne illnesses.

Answer 6

Handwashing

Question 7

HOW TO WASH YOUR HANDS PROPERLY

Answer 7

1. Wet your hands
2. Lather and scrub (20 seconds)
3. Rinse (10 seconds)
4. Dry your hands
5. Turn off tap

Question 8

are an excellent alternative to handwashing, particularly when soap and water are not available.

Answer 8

Alcohol-based hand sanitizers

Question 9

The Center for Disease Control (CDC) recommends choosing products that contain at least ___ percent alcohol.

Answer 9

60

Question 10

is any equipment or utensil which normally comes in contact with the food product, or a surface normally in contact with the product.

Answer 10

Food contact surface

Question 11

destroy or eliminate all types of microorganisms, including bacterial spores. Include specialized chemicals such as glutaraldehyde, formaldehyde, and peroxyacetic acid.

Answer 11

Sterilants

Question 12

is a substance or preparation for killing germs, designed for use, especially on food- processing equipment.

Answer 12

Sanitizer

Question 13

is the physical removal of soil and food residues from the surfaces of equipment and utensils.

Answer 13

Cleaning

Question 14

is the treatment of a surface that has been cleaned to reduce the number of disease- causing microorganisms to safe levels.

Answer 14

Sanitizing

Question 15

is a top consideration when choosing a place to eat or shop for food.

Answer 15

Cleanliness

Question 16

TWO TYPES OF SANITIZERS

Answer 16

1. Heat
2. Chemicals

Question 17

Heat has several advantages over chemical sanitizing agents because it:

Answer 17

a. can penetrate small cracks and crevices;
b. is noncorrosive to metal surfaces;
c. is non-selective to microbial groups;
d. leaves no residues; and
e. is easily measurable.

Question 18

7 FACTORS AFFECTING CLEANING EFFICIENCY

Answer 18

1. Type of soil to be removed
2. Water quality
3. The detergent or cleaner to be used
4. Water temperature
5. Water velocity or force
6. Time detergent remains in contact with the surface
7. The concentration of the cleaner

Question 19

EQUIPMENT AND SUPPLIES USED FOR CLEANING

Answer 19

1. Nylon brushes
2. Cleaning cloths
3. Scouring pads
4. Squeegees
5. Mops
6. Buckets
7. Spray bottles
8. Hose
   9.Spray or foam guns

Question 20

COMMONLY USED CLEANING SUPPLIES

Answer 20

1. Hot water
2. Cleaners
3. Degreasers
4. Sanitizers