HYGIENE & CLEANING Flashcards Preview


Flashcards in HYGIENE & CLEANING Deck (21):

Which of the following can cause food poisoning?
A. High cooking temperatures.
B. Poor hygiene habits.
C. Changing the menu.
D. Freezing foods.

B. Poor hygiene habits.


One of the worst hygiene habits that can affect the safety is?
A. Talking over food.
B. Not washing hands.
C. Not brushing teeth.
D. Not wearing deodorant.

B. Not washing hands.


Good personal hygiene
A. Helps workers feel good about themselves.
B. Is only necessary for the manager.
C. Means spending a lot of money on perfume.
D. Both A and C.

A. Helps workers feel good about themselves.


Food service workers can transmit germs to food by
A. Sneezing or coughing over food.
B. Working with exposed open sores.
C. Not washing hands after going to the restroom.
D. All of the above.

D. All of the above.


Which of the following is a personal hygiene rule?
A. Run pans through the three-sink method.
B. Use proper cutting methods for meats.
C. Wear a clean uniform and hairnet daily.
D. Never use equipment without safety guards.

C. Wear a clean uniform and hairnet daily.


Sanitarians help
A. Hire workers.
B. Compile menus.
C. Buy food.
D. Keep food safe.

D. Keep food safe.


Food poisoning
A. Affects only old people.
B. Can make students very sick.
C. Occurs only when food is eaten with hands.
D. Could not happen in school food service.

B. Can make students very sick.


Humans carry germs to food by
A. Drying hands with paper towels.
B. Sneezing and coughing over food.
C. Working with turkey.
D. Washing hands with soap instead of detergent.

B. Sneezing and coughing over food.


Type A fire extinguisher

Paper, wood, or cloth.
Use type A or water.


Type C fire extinguisher

Never use water; flip the circuit breaker; use type C.


Two steps in using a fire extinguisher

1. Remove the pin.
2. Point nozzle at base of fire.


Technicians need to work to prevent fires (3)

1. Prevent accumulation of papers and other trash.
2. Prevent accumulation of grease.
3. Inspect electrical equipment regularly.


Technicians need to work to prevent burn (4)

1. Turn panhandles away from aisles.
2. Lift lids correctly.
3. Use safety precautions in handling hot pots.
4. Follow safety precautions when deep fat frying.


Technicians need to look for hazards. (2)

1. Correct hazards if you have skills and tools.
2. Report hazards to manager if you do not have tools or skills.


Practicing good communication skills and problem-solving techniques will help

Technicians do a better job and enjoy their work.


Communication is

Giving and receiving messages.


Communication may be

Verbal or nonverbal.


Six techniques for giving messages are:

1. Organize the message.
2. Be accurate.
3. Be specific.
4. Talk to the right person.
5. Discuss ideas, not personalities.
6. Choose the best time.


Four sources of written information for technicians are:

1. Employee handbook.
2. Production schedules.
3. Work schedules.
4. Other notices and memos on the employee bulletin board.


Six steps for successful problem solving are:

1. Define the problem.
2. Get the facts.
3. Think of solutions (at least two).
4. Choose the best solution.
5. Implement the solution.
6. Check the solution.


Three characteristics of a good listener are:

1. Listens for content.
2. Evaluates fairly.
3. Resists distractions.