Chapter 7

Question 1

The most important part of personal hygiene

Answer 1

Hand washing

Question 2

Gloves should be worn at all times except when

Answer 2

Washing produce

Question 3

Condition describes a very yellow or orange coloring of the skin associated with Hepatitis A

Answer 3

Jaundice

Question 4

Removing food and other food from a surface is called

Answer 4

Cleaning

Question 5

Reduces pathogens on a surface to a safe level

Answer 5

Sanitizing

Question 6

If items are in constant use, all food-contact surfaces need to be cleaned and sanitized after…

Answer 6

4 hours

Question 7

Chemicals that remove food, dirt, rust, stains, and minerals are…

Answer 7

Cleaners

Question 8

A type of cleaner that dissolves grease

Answer 8

Degreaser

Question 9

A type of cleaner used in mineral deposites

Answer 9

Delimer

Question 10

Type of cleaner that has a scouring agent that helps scrub hart to remove dirt

Answer 10

Abrasive

Question 11

The type of detergent that removes fresh dirt and can be used on almost anything

Answer 11

General purpose

Question 12

When washing hands the water should be

Answer 12

As hot as you can possibly stand

Question 13

To use gloves properly

Answer 13

Wash your hands before putting on gloves

Question 14

If a good service employee has diarrhea or vomiting they should

Answer 14

Call in sick and stay home

Question 15

Detergent that removes wax and dried on dirt

Answer 15

Heavy duty

Question 16

If tableware and utensils are being sterilized using the heat sanitizing method, the water temperature should be at least…

Answer 16

171°F

Question 17

To remove any deposits when cleaning and maintaining a dishwasher, be sure to use a…

Answer 17

Delimer

Question 18

In a three compartment sink, this goes in the first compartment.

Answer 18

Detergent

Question 19

In a three compartment sink, this goes in the second compartment.

Answer 19

Rinse water

Question 20

In a three compartment sink, this goes in the third compartment.

Answer 20

Sanitizing solution

Question 21

When washing items in a three compartment sink, wash items in a detergent solution at a temperature of…

Answer 21

At least 110°F

Question 22

A system that organizes all of the cleaning tasks in the kitchen is a

Answer 22

Cleaning Program

Question 23

A system that prevents controls and eliminates passing for station is called a…

Answer 23

Integrated pest management program

Question 24

Food and supplies must be kept — off the floor.

Answer 24

6 inches

Question 25

Hands should be scrubbed how many seconds with soap during hand washing?

Answer 25

10-15 seconds

Question 26

If a foodhandler has just finished preparing raw chicken the food handler needs to…

Answer 26

Change his or her gloves

Question 27

And washing your hands the water temperature should be at least

Answer 27

100°F

Question 28

After washing your hands you should dry your hands with a

Answer 28

Single use paper towel

Question 29

For proper hand care nails should be kept

Answer 29

Short

Question 30

Objects being sanitized must be immersed in the solution for a specific period of time called the

Answer 30

Contact time

Question 31

Ready to eat foods are

Answer 31

Food items that can be eaten without further preparation, washing,or cooking

Question 32

A food handler who has a headache

Answer 32

Should go to work

Question 33

Yeah after emptying the dishwasher you noticed that a few plates are still dirty you should

Answer 33

Re-wash the dishes under hot water and soap

Question 34

An organization that create standards for equipment that comes in direct contact with food

Answer 34

National sanitation foundation (NSF)

Question 35

A master cleaning schedule specifies which piece of equipment is to be clean, when it is to be cleaned, who is to clean it and

Answer 35

How it should be cleaned

Question 36

This will keep pests out of your operation

Answer 36

Covering openings around pipes

Question 37

Correct order for cleaning and sanitizing food contact surfaces is to

Answer 37

Clean rinse sanitize and air dry

Question 38

The best way to dry utensils after they have been cleaned and sanitized is by

Answer 38

air drying

Question 39

This must be reported to a manager

Answer 39

A fever

Question 40

The level of dilution of a chemical and water solution is called

Answer 40

Concentration