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What term is used to describe an unplanned, undesirable event that can cause major damage, injury, or fatality?
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Name the term that describes to what extent a substance can absorb a liquid?
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Restaurant
Sanitation and Safety
| Question | Answer |
|---|---|
| What term is used to describe an unplanned, undesirable event that can cause major damage, injury, or fatality? | Accident |
| Name the term that describes to what extent a substance can absorb a liquid? | Porosity |
| What federal agency is responsible for the inspection and quality grading of meat, poultry, dairy, egg products, fruit and vegetables shipped across state lines? | USDA or U.S. Department of Agriculture |
| What term describes water that is safe for drinking and cooking? | Potable |
| What group of sanitizers works in most temperatures and ph ranges, is noncorrosive, and remains active for short periods of time after drying? | Quats or quaternary ammonium compounds |
| What illness results from eating foods that toxic metals have leached into from utensils or equipment? | Toxic metal poisoning |
| What is the term for a food shield used on food bars? It should be placed 14" above the food and extend 7" beyond the food. | Sneeze guard |
| What type of sink is used for cleaning mops and disposing of waste water? | Service sink |
| In which phase of bacterial growth are conditions favorable for bacteria to multiply very rapidly? | Log phase |
| What is the term for a group of people susceptible to foodborne illness due to their age or the health of their immune systems? | High risk populations |
| What is the term for the spillover point of a sink? | Flood rim |
| What poisonous substances are found in certain fungi? | Mushroom toxins |
| what is the term for sanitary habits such as keeping clean, maintaining good health, wearing clean clothes , washing hands regularly? | Personal hygiene |
| What nontoxic substance is used to seal equipment to a countertop or masonry base? | Food grade sealant |
| What type of bacteria requires oxygen to grow? | Aerobic |
| What unit of measurement is equal to the illumination of sq ft of area from a uniform light source? | Foot-candle |
| What type of cleaning agent is designed to penetrate and soften soil to help remove it from a surface? | Detergent |
| Which federal agency publishes the Food Code? | FDA- food & drug administration |
| What is the smallest of microbial food contaminants and requires a living cell to reproduce? | Virus |
| What is the method by which cooked food is cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F in an additional four hours, for a total cooling time of six hours? | Two stage cooling |
| What biological toxin is associated with temperature abuse in scombroid fish and causes scombroid poisoning? | Histamine |
| What microscopic fungi are responsible for leavening bread and what fermentation in the production of cheese, beer and wine? | Yeast |
| What device is installed above or alongside a door and blows a steady stream of air across the entryway, creating an air shield across the open door? | Air curtain or fly fan |
| What term describes the amount of moisture that is available to contribute to microorganism growth in a food? | Water activity |
| What is the term for an unwanted reverse flow of contaminants into a potable water system? | Backflow |
| What type of pesticide leaves behind a film that insects absorb as they crawl across it? | Residual spray |
| What results from a person eating food containing pathogens that grow in the intestines and causes illness? | Foodborne infection |
| What type of hazard includes bacteria, viruses, parasites and fungi? | Biological |
| What federal agency regulates and monitors workplace safety? | Occupational Safety and Health Administration, OSHA |
| What defense against a food-related lawsuit states that an establishment did everything that could be reasonably expected to ensure that the food served was safe? | Reasonable care and defense |
| What type of space is used to separate a water supply outlet from any potentially contaminated source and is the only completely reliable method of preventing backflow? | Air gap |
| What federal law requires reasonable accommodation for access to a facility for patrons and employees with disabilities? | American with disabilities act |
| At what acidity level do foodborne microorganisms grow best? | 4.6-7.5, slightly acidic to neutral |
| What is the term for the body's system of defense against illness? | Immune system |
| What detailed schedule lists all cleaning tasks in an establishment, when and how they are to be performed, and who is responsible for them? | Food safety and inspection service |
| What type of chemical is used to control pests such as insects? | Pesticide |
| What is the term for a licensed professional who uses safe, up to date methods to prevent and control pest? | Pest control operator |
| What virus, similar to rotavirus, is found in the human intestinal tract and feces contaminated water and causes watery diarrhea and sometimes vomiting and is associated with ready to eat foods? | Norovirus Norwalk like virus |
| What type of storage is used for holding potentially hazardous food at an internal temperature of 41 degrees F or lower? | Refrigerated storage |
| What is the term for yellowing of the skin and eyes that may indicate a person is ill with hepatitis A? | Jaundice |
| What illness occurs when a person eats fish that has been allowed to remain too long in the temperature danger zone, resulting in the development of histamines? | Scombroid poisoning |
| What term describes the presence of harmful substances or microorganisms in food? | Contamination |
| What substance is commonly used as a chemical sanitizer, due to its low cost and effectiveness? | Chlorine |
| What is the term for predetermined steps taken when food does not meet critical limit? | Corrective action |
| What term identifies a substance that is poisonous when ingested? | Toxic |
| What is the process of heat treating food at very high temperature for a short period of time to kill microorganisms? | Ultra high temperature or pasteurization |
| What OSHA standard, also known as thr right to know or HAZCOM requires employers to tell their employees about potential chemical hazards at the establishment? | Hazard communication Standard |
| What type of fungus causes food spoilage? | Mold |
| What compound reduces the number of pathogens on a clean surface to a safe level? | Sanitizer |
| What virus, similar to norovirus, is found in the human intestinal tract and feces contaminated waters and causes watery diarrhea, vomitig , adominal pain, and mild fever? | Rotavirus |
| What term does the CDC apply to an incident in which two or more people experience the same illness after eating the same food? | Foodborne illness outbreak |
| Name three factors that contribute to making a food potentially hazardous? | High moisture, high protein and slightly low to neutral pH |
| What parasitic disease develops from worms in undercooked marine fish and causes violent abdominal pain, nausea, and vomiting? | Anisakiasis |
Created by:
kjstone
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