Introduction to Sanitation & Safety
Safety includes which of the following measures?
A. Wearing loose jewelry
B. Sneezing on food contact surfaces
C. Wearing a smock or coat
D. Standing on the production belt
What is C. Wearing a smock or coat?
When performing daily tasks, which of the following is cleaned and sanitized once a day?
A. Buttons
B. Small equipment
C. Storage shelves
D. Utensils
What is C. Storage shelves?
Which of the following is NOT a step of HACCP?
A. Establishing effective record keeping
B. Analyze chemicals
C. Establish procedures to monitor CCP
D. Identify critical control points
What is B. Analyze chemicals?
The condition or practice conductive to maintaining health and preventing disease is which of the following?
A. Safety
B. Health
C. Hygiene
D. Maintenance
C. Hygiene
Which of the following is NOT a food contact surface? A. Clothing
B. Hands
C. Utensils
D. Walls
What is D.Walls?
Which of the following is the proper concentration of chlorine on non-porous surfaces?
A. 100 ppm to 200 ppm
B. 50 ppm to 150 ppm
C. 600 ppm to 700 ppm
D. 1,000 ppm to 2,000 ppm
What is A. 100 ppm to 200 ppm ?
Which of the following is required protective clothing in food production?
A. Face masks
B. Leather gloves
C. Hard hats
D. Plastic aprons
What is D. Plastic aprons?
Chemical effectiveness is NOT dependent on which of the following factors?
A. Temperature of solution
B. Smell of sanitizer
C. Cleanliness of the surface
D. Water hardness
B. Smell of sanitizer
The application of a chemical or heat to a clean surface which kills microorganisms is known as which of the following?
A. Cleaning B. Maintenance C. Sanitizing D. Hygiene
What is C.Sanitizing?
Which of the following tools should be used when cleaning?
A. Sponges
B. Mops
C. Wiping cloths
D. Pads
What is D. Pads?
The frequency at which each procedure is to be conducted is found in which part of the development of SSOPs, found in 9 CFR 416.12?
A. Part A
B. Part B
C. Part C
D. Part D
What is D. Part D?
If cleaning and sanitizing a food surface during production, which type of hygiene are you demonstrating?
A. Preoperational
B. Storage and distribution
C. Equipment
D. Operational
D. Operational
Which of the following is NOT true of biofilms?
A. Should be removed with detergents
B. Produce a substance which protects them from their environment
C. Are not easily seen on food contact surfaces
D. Do not stick well to food contact surfaces
What is D. Do not stick well to food contact surfaces?
Sanitizer labels should include which of the following statements?
A. The chemical cannot be used on food contact surfaces
B. EPA registration number
C. The sanitizer requires a potable water rinse
D. The product may or may not sanitize
What is B. EPA registration number?
When an inspection happens unannounced, it is called which of the following?
A. Unannounced inspection
B. Routine inspection
C. Follow-up inspection
D. Unscheduled inspection
What is B. Routine inspection?
HACCP is NOT mandatory for which of the following types of processors?
A. Meat
B. Juice
C. Vegetable
D. Seafood
C. Vegetable
Foodborne illnesses are the result of which of the following things?
A. Infection of the gastrointestinal tract caused by food containing bacteria
B. Influenza viruses
C. Leftovers which are reheated properly
D. Sanitation of food contact surfaces
What is A. Infection of the gastrointestinal tract caused by food containing bacteria?
If collecting information from a Material Safety Data Sheet (MSDS), which of the following pieces of information are NOT found on the sheet?
A. Best protective clothing to wear
B. Potential hazards
C. Chemical contents
D. Manufacturer’s address
What is A. Best protective clothing to wear?
Who is responsible for the inspection of most meat, poultry and processed egg products for safety, wholesomeness and proper labeling?
A. FSIS
B. HACCP
C. FDA
D. SSOP
A. FSIS
Which of the following is NOT included in a cleaning and sanitation program?
A. How you will clean and sanitize
B. The employee’s clothing during the task
C. Where it will be done
D. Who is assigned to the task
B. The employee’s clothing during the task