LONGQUIZ

    Cards (48)

    • Why is maintaining a clean work environment critical in food preparation?
      It prevents foodborne illness.
    • What does a sanitation plan ensure in a food preparation area?

      It ensures all surfaces are cleaned regularly and reduces the risk of contamination.
    • What are the two components of a sanitation plan?

      A list of cleaning agents and a cleaning schedule.
    • What should a cleaning schedule identify?

      What needs to be cleaned, who will clean it, and how frequently it will be cleaned.
    • What are the leading sanitizers used in the foodservice industry?
      Chlorine solutions, quaternary solutions, and iodine.
    • What is the purpose of the material safety data sheet (MSDS)?

      It contains information on the potential hazards of a chemical product and safe handling instructions.
    • What personal protective equipment (PPE) is mentioned for minimizing exposure to hazards?

      Face mask, gloves, and safety glasses.
    • What are the steps for cleaning kitchen equipment?
      • Unplug electrical equipment before cleaning.
      • Disassemble equipment when possible.
      • Clean and sanitize each component.
      • Use appropriate sanitizing solutions and clean cloths.
      • Allow surfaces and components to air dry.
      • Reassemble and ensure all components are in place.
    • What is the first step in manual dishwashing?
      Scrape and pre-rinse leftover food into the garbage bin.
    • What temperature should the wash water be during the washing step of dishwashing?

      Around 4349°C43-49°C or 110120°F110-120°F.
    • What is the purpose of the sanitizing step in dishwashing?

      To ensure that disease-causing bacteria are killed.
    • What are the four basic methods of controlling pests?
      Building them out, eliminating harborage, eliminating food supplies, and exterminating.
    • What is the primary objective of Republic Act No. 9003?

      • Achieve zero waste.
      • Reduce waste generation.
      • Reduce waste disposal.
      • Ensure safe disposal of residual wastes.
    • What are the two main categories of waste?
      Biodegradable and non-biodegradable.
    • What types of waste are considered biodegradable?

      Kitchen wastes, garden wastes, agricultural wastes, and livestock wastes.
    • What are examples of non-biodegradable wastes?

      Recyclable wastes and residual wastes.
    • What are special wastes that require careful handling?
      Hazardous wastes, healthcare wastes, and bulky wastes.
    • Why is it essential to know waste classifications?

      • Each type of waste is handled differently.
      • Ensures proper disposal and recycling.
      • Helps in compliance with regulations.
    • What does waste refer to?

      Unwanted materials left after useful parts have been removed.
    • What does the National Solid Waste Management Commission recommend for waste segregation?

      Specific colors for different types of waste.
    • What are some examples of residual wastes that can potentially be recycled?

      Juice pouches, tarpaulins, and old clothes
    • What are examples of residual wastes for disposal?

      Used tissue and soiled diapers
    • What are special wastes that must be collected with care?
      Hazardous wastes, healthcare wastes, and bulky wastes
    • What items are classified as hazardous wastes?

      Chemicals, light bulbs, consumer electronics, batteries, and used oil
    • What items are included in healthcare wastes?

      Used needles and syringes, gloves, surgical masks, and expired medicines
    • What are examples of bulky wastes?

      Tree stumps, rubber tires, construction debris, and large furniture
    • How can waste generators reduce their waste?

      Through avoidance of wastes, product reuse, and increased product durability
    • Why is it essential to know the waste classifications?

      Each type of waste is handled and processed differently
    • What colors does the National Solid Waste Management Commission (NSWMC) recommend for garbage bags?

      Green for biodegradables, blue for recyclables, red for special wastes, and black for residuals
    • What does the waste management hierarchy prioritize?

      Waste avoidance, followed by reuse, recycling, recovery, and disposal
    • What is the primary objective of the top levels of the waste management hierarchy?

      To reduce the number of materials and products entering the waste stream
    • What is the difference between recycling and recovery in waste management?

      Recycling processes materials for reuse, while recovery converts non-recyclable materials into usable energy
    • What happens to waste at the bottom of the waste management hierarchy?

      Wastes are treated to reduce toxicity and disposed of in sanitary landfills
    • Why is proper personal hygiene important in food service?

      It is vital for the prevention and control of many diseases
    • What are some practices included in proper personal hygiene?
      Showering regularly, keeping hair clean, and handwashing regularly
    • What is the role of handwashing in food safety?

      It is the most critical step in controlling food contamination
    • What are the two types of microbes found on human hands?
      Resident flora and transient flora
    • How does handwashing with soap work to remove germs?

      It breaks down germ-carrying oil so it can be rinsed away with water
    • When should hands be washed according to the guidelines?

      Before starting work, after handling food, and after using the toilet
    • What are the proper handwashing procedures?

      Wet hands, apply soap, scrub for 20 seconds, and rinse
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