Chapter 8

Question 1

What is an unexpected event resulting in injury, loss, or damage?

Answer 1

Accident

Question 2

Management commitment, employee involvement, communication, education and training, injury reporting and treatment, return to work policies, safety program, and safety audits and inspection are all aspects of a

Answer 2

foodservice safety program

Question 3

Which act assures, so far as possible, every working man and woman in the Nation safe and healthful working conditions, and to preserve our human resources>

Answer 3

Occupational Safety and Health Act of 1970

Question 4

More fires start in _______ than in any other kind of business operation

Answer 4

foodservice

Question 5

What class of fires include wood, paper, cloth, cardboard, and plastics?

Answer 5

Class A

Question 6

What class of fires include grease, liquid shortening, oil, flammable liquids?

Answer 6

Class B

Question 7

What class of fires include electrical equipment, motors, switches, and frayed cords?

Answer 7

Class C

Question 8

study of how workers interact with their work environment is

Answer 8

ergonomics

Question 9

Violent acts directed toward persons at work or on duty is known by NIOSH as

Answer 9

workplace violence

Question 10

What equipment is used to help protect the foodservice worker from injury or illness?

Answer 10

Personal Protective Equipment PPE

Question 11

criminal intent, customer/client, worker-on-worker, and personal relationship are four categories of

Answer 11

workplace violence

Question 12

virus, microorganism, or other substances that cause disease are

Answer 12

foodborne pathogens

Question 13

denotes unfitness for human consumption due to chemical or biological causes

Answer 13

spoilage

Question 14

What is the presence of harmful substances in food?

Answer 14

Contamination

Question 15

What are harmful microorganisms that can cause illness or death?

Answer 15

pathogens

Question 16

FAT TOM

Answer 16

Food, Acidity, Temperature, Time, Oxygen, Moisture

Question 17

degree of food’s acidity or alkalinity

Answer 17

pH value

Question 18

Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formations are

Answer 18

potential hazardous foods (time/temp control for safety foods )d

Question 19

Time required at a specific temp to oil a specified number of vegetative cells or spores

Answer 19

Thermal death time

Question 20

Bacteria that need oxygen to grow

Answer 20

aerobic bacteria

Question 21

bacteria that reproduce without oxygen

Answer 21

anaerobic bacteria

Question 22

caused by activity of large numbers of bacterial cells carried by the food into the go tract

Answer 22

foodborne infection

Question 23

caused by toxins formed in food prior to consumption

Answer 23

foodborne intoxications

Question 24

What are small pathogens that are not a complete cell, that multiple in the living cells of the host but not in cooked food

Answer 24

viruses

Question 25

What are living organisms that need a host to survive?

Answer 25

pathogens

Question 26

molds, yeasts, and mushrooms make up

Answer 26

fungi

Question 27

______ are larger than bacteria and more complex in structure

Answer 27

molds

Question 28

_____ are not known to cause food borne illnesses but they may cause spoilage of sugar containing foods

Answer 28

yeasts

Question 29

What occurs when particles that are not supposed to be in a food product are accidentally introduced into the product?

Answer 29

Physical contamination

Question 30

What occurs when substances such as chemicals, toxic metals, or sanitizers are introduced into a food product?

Answer 30

Chemical contamination

Question 31

What is the ultimate goal of a foodservice manager?

Answer 31

to assure that a safe food product is served to customers to protect them from food borne illness

Question 32

Unsafe water, contaminated soil, infected animals and fish, infected pests, untreated sewage, and contaminated equipment an utensils all can affect

Answer 32

food safety in food purchasing

Question 33

What is the body's immune system reaction to certain foods?

Answer 33

food allergy

Question 34

Transfer of microorganisms from one food product to another is

Answer 34

cross contamination

Question 35

Temperature danger zone

Answer 35

41*F-135*F

Question 36

What is the Hazard Analysis Critical Control Point?

Answer 36

Model developed initially for quality control in the food processing industry, with special emphasis on microbial control

Question 37

unacceptable contamination of food

Answer 37

hazard

Question 38

locations in the food product flow where mishandling of food is likely to occur

Answer 38

critical control points

Question 39

Written, step-by-step instructions for routine tasks

Answer 39

standard operating procedures SOP's

Question 40

Intentional use of biological agents or germs to cause illness

Answer 40

bioterrorism

Question 41

Free of physical should and with an outwardly pleasing appearance is ______

Answer 41

clean

Question 42

Free of disease-causing organisms and other contaminants is ______

Answer 42

sanitary

Question 43

Material Safety Data Sheets MSDS is information about each chemical must be readily available to

Answer 43

foodservice employees

Question 44

Process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically

Answer 44

ware washing

Question 45

Disposing of fragments of discarded or leftover food int he dishwashing process is

Answer 45

scrapping

Question 46

what equipment provides the easiest way to clean pots and pans?

Answer 46

power soak

Question 47

act of removing materials from solid waste stream for reprocessing into valuable new materials and useful products is

Answer 47

recycling

Question 48

controlled application of the natural process of organic degradation

Answer 48

composting

Question 49

form of solid waste recycling in which the energy value of combustible waste materials is recovered

Answer 49

combustion

Question 50

Health official or inspector who is trained in sanitation principles and methods is the

Answer 50

sanitarian

Question 51

keeping equipment and facilities in a good state of repair is

Answer 51

preventative maintenance

Question 52

Possibility of loss or injury is

Answer 52

risk

Question 53

discipline dealing with possibility that some future event will cause harm to an organization is

Answer 53

risk management