Core Food Safety

Question 1

The PIC is not responsible for the physical features in the food service

Answer 1

Myth

Question 2

A broken light fixture will not be a problem during an inspection

Answer 2

Myth

Question 3

Backflow prevention devices protect the water supply from

Answer 3

An establishments plumbing system

Question 4

A food establishment can install carpet when cleaning program is in place

Answer 4

Myth

Question 5

Ventilation systems keep operations free of excessive heat , steam, condensation, vapors, obnoxious odors, smoke, and fumes

Answer 5

Fact

Question 6

At least ___ toilet room(s) with at least _____ toilet(s) is required for use by employees

Answer 6

One, One

Question 7

Water at a hand washing station must be at least

Answer 7

100F

Question 8

Floor mounted equipment on elevated legs must be at least ______ off the floor.

Answer 8

6 inches

Question 9

Floor operations require at least _____ service sinks

Answer 9

One

Question 10

Counter mounted equipment on elevated legs must be at least _____ off of the counter

Answer 10

4 inches

Question 11

An air gap is

Answer 11

The link between water supply and plumbing equipment

Question 12

Plumbing systems must be designed n installed to ensure safety on water supply

Answer 12

True

Question 13

Every food establishment must have men and women bathrooms

Answer 13

Myth

Question 14

Light fixtures in food areas must have light bulbs that are

Answer 14

Coated, shielded, or shatter resistant

Question 15

Cleaning ____

Answer 15

Removes soil

Question 16

Sanitizing _____

Answer 16

Reduces pathogens

Question 17

Risk is the _____

Answer 17

Likelihood that an adverse health effect will occur

Question 18

Backflow prevention device is intended to

Answer 18

Prevent cross connection

Question 19

Coving is

Answer 19

A curved or sealed edge on the wall for effective cleaning

Question 20

3 types of sanitizer

Answer 20

Quats
Chlorine
Iodine

Question 21

Manifold

Answer 21

Point in dishwashing machine the shows what ttemperature is

Question 22

Cleaning and sanitizing steps

Answer 22

Remove dirt, wash, rinse, sanitize and air dry

Question 23

OSHA requires employees to have access to

Answer 23

SDS ( Safety data sheets )

Question 24

Mops and brooms must be stored

Answer 24

Off the floor

Question 25

Sous vide meaning

Answer 25

Cold food thats packed with ROP and cooked in sealed package before sale of service