Sanitation Procedures

Question 1

Clean

Answer 1

A condition of being free from dirt grease or grime

Question 2

CCP

Answer 2

Critical Control Point

Question 3

Critical Control Point

Answer 3

A step in food handling at which control can be applied to prevent or eliminate a food safety hazard

Question 4

Cross-contamination

Answer 4

When harmful organisms are transferred form one product to another by hands, equipment, utensils, or physical contact

Question 5

Food-contact Surface

Answer 5

Any surface such as a table, cutting board, or piece of equipment that comes in contact with food

Question 6

Harbor

Answer 6

Be home to

Question 7

HACCP

Answer 7

Hazard Analysis Critical Control Point

Question 8

Hazard Analysis Critical Control Point (HACCP)

Answer 8

A system that identifies and manages key steps in food handling where contamination is most likely to occur

Question 9

PCO

Answer 9

Pest Control Operator

Question 10

Pest Control Operator (PCO)

Answer 10

A licensed professional who uses various chemicals, spray, and traps to prevent or eliminate infestations

Question 11

Sanitary

Answer 11

An environment that is free of pathogens

Question 12

Three-compartment sink

Answer 12

Three adjacent sinks that are used to clean, rinse, and sanitize small equipment and utensils

Question 13

What is the difference between cross-contact and cross-contamination?

Answer 13

Cross-contact is when the protein from an allergen is transferred to food that doesn’t contain that allergen

Cross-contamination is when pathogens are transferred from one food to another by improper sanitation practices

Question 14

What does the term small equipment refer to?

Answer 14

Pots, pans, and serving dishes

Question 15

Difference between cleaning and sanitizing

Answer 15

Cleaning is removing dirt, debris, and grease while sanitizing is eliminating pathogens

Question 16

Minimum temperature water must be to sanitize

Answer 16

171 degrees F

Question 17

The steps for washing hands

Answer 17

1. Wet hands
2. Apply soap
3. Scrub for 10-15 sec.
4. Rinse
5. Dry

Question 18

When do you change single use gloves?

Answer 18

if sweat drips from them
after every task
if torn or punctured
every 4 hours

Question 19

What should you always do when you change your gloves

Answer 19

Wash your hands

Question 20

What is the main responsibility of an inspector

Answer 20

To protect the public health

Question 21

When MUST you wear gloves?

Answer 21

When handling RTE foods