food safty Flashcards
in order for chlorine to be effectively used as a sanitizer in a food service operation, the pH level must be?
Below 8
A head of food service in a hospital is responsible for various tasks. Which title best matches each of the tasks?
Director: Monitoring food safety and quality standards.
All of the following are important in quantity food production. Which of the following is the MOST important factor?
a) Quality food is the end result
b) To promote the maximum retention of nutrients through appropriate preparation
a) Quality food is the end result
Important factors in planning the facilities for a university food service with multiple dormitories and a large commuter population would include all of the following EXCEPT?
a) A first floor location near the main hallways
b) A state-of-the-art ventilation system to prevent odors from the kitchen from reaching public spaces such as classrooms
c) Avoiding duplicate purchases of large pieces of food service equipment to cut down on costs
d) Planning for a cook/chill or cook/freeze system in order to reduce the amount of cooking equipment needed
c) Avoiding duplicate purchases of large pieces of food service equipment to cut down on costs
All of the options listed are generally acceptable inventory methods for food service, but b) LIFO (Last In, First Out) is less commonly used in food service contexts.
LIFO is more applicable in accounting for inventory management but is not ideal for perishable goods like food, where the First In, First Out (FIFO) method is typically preferred to ensure older stock is used first to minimize waste.
b) LIFO
which of the following best describes the characteristics of a bake shop or dessert preparation area within a foodservice department?
It should be laid out in a counterclockwise configuration to increase efficiency, with the final
product finishing closest to where it will be served or transported
in a facilities design project, which of the following would best describe the information contained in the prospectus?
a) Project rationale, physical operations and characteristics, necessary regulatory data such as safety features, noise control, and energy use
As a senior dietitian aiming to assess patient satisfaction with the food provided and develop a feedback system, which tool would be most helpful to evaluate and improve the food service system?
Patient satisfaction survey
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What is the best method to accurately measure the internal temperature of cooking food?
Using a food thermometer
What is the recommended internal temperature for cooking fish?
145°F (63°C)
