Chaper 6- Sanitation & Safety

Question 1

In a food service is science of maintaining a clean and germ-free environment for food production

Answer 1

Sanitation

Question 2

Food has come into contact with harmful organisms or substance

Answer 2

Contaminated

Question 3

Small living things called can only seen with microscope

Answer 3

Microorganisms

Question 4

Simple one- celled microorganisms called blank are the most common source of food contamination

Answer 4

Bacteria

Question 5

When bacteria found in raw meat, fish or poultry, spread to other foods, it is called

Answer 5

Cross Contamination

Question 6

One bacterium can become blank in just three hours

Answer 6

500

Question 7

A poisonous substance produced by bacteria is called an

Answer 7

Toxin

Question 8

Foods that contain blank are particularly at risk for bacteria growth

Answer 8

Food and Moisture

Question 9

Temperature between blank are where bacteria reproduce most rapidly

Answer 9

40 F and 140 F

Question 10

Bacteria are destroyed if a temperature of blank is maintained long enough

Answer 10

165 F

Question 11

Raw poultry, eggs and meat are often sourced of blank bacteria

Answer 11

Salmonella

Question 12

Cleanliness help prevent spreading blank bacteria, which are present ok skin, in your mouth and throat, and in some infected sores

Answer 12

Staphylococcus

Question 13

Blank are bacteria found in the intestines of animals and humans

Answer 13

E.coli

Question 14

Keeping meat at the proper blank helps control clostridium perfrin- gens bacteria

Answer 14

Temperature

Question 15

The disease blank can occur by eating food from a bulging or leaking can

Answer 15

Botulism

Question 16

Serious blank can be spread by flies

Answer 16

Diseases

Question 17

Pests are attracted by spilled blank and liquids left on counters and floors

Answer 17

Foods

Question 18

Tools and utensils need to be blank to kill harmful microorganisms

Answer 18

Sanitized

Question 19

It’s it important to keep the blank clean in any food service operation

Answer 19

Environment

Question 20

Blank should be scrubbed air-dried, and kept tightly covered

Answer 20

Garbage cans

Question 21

The danger zone temperature states at blank for refrigerators

Answer 21

40 F/ 4

Question 22

The temperature of hot food should be above blank to keep bacteria from reproduction

Answer 22

40 F / 60 C

Question 23

Any risk or danger in known as an blank

Answer 23

Hazard

Question 24

Electrical equipment that is probably grounded has plug with blank prongs on it

Answer 24

3

Question 25

To help avoid falls, keep the blank clean and dry

Answer 25

Floors

Question 26

Use your blank muscle when lifting heavy objects in order to prevent back strain

Answer 26

Legs

Question 27

Blank should be used carefully and stored correctly in order to prevent cuts

Answer 27

Knives

Question 28

Blank can be caused by the improper use of electronic equipment

Answer 28

Shocks

Question 29

Since towels are blank they should be kept away from open flames

Answer 29

Flammable

Question 30

Never use blank on a grease fire

Answer 30

Water

Question 31

A fire extinguisher labeled blank should be used on a grease fire

Answer 31

B

Question 32

Many federal state and local blank work to protect health and safety in food service

Answer 32

Asency

Question 33

Am blank is used to check safety as well as senitary Standards

Answer 33

Inspection report

Question 34

Blank may be needed for such injuries as choking,poisoning, burns, smoke, inhalation and shock

Answer 34

First aid