Back
9: Review Questions
Why is food safety and sanitation so important to foodservice?
List and give an example of each of the three types of food contamination.
What are the three types of pathogens that are most responsible for foodborne illness?
What are the five main symptoms of pathogen-caused foodborne illness?
Describe the temperature danger zone.
List eight employee practices that prevent foodborne illness and give a reason for each.
Why is proper food storage important?
Summarize ways to discourage insects and pests from coming into your business.
Why is dishwashing important?
How can you prevent cross-contamination?
What are the two purposes of cooking food?
Describe the procedures for safely cooling, thawing, and reheating food.
When you hold foods, how can you keep them out of the temperature danger zone?
List four responsibilities of the local public health department for food safety and sanitation.
List and explain the seven steps of HACCP.
Describe the role of the manager in preventing foodborne illness.
Your Name
Your E-mail
Send yourself a copy
Your Instructor's E-mail
Additional Recipient's E-mail (optional)
Comments
I confirm my input is correct and am ready to submit