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Unit III: Module 5
23問 • 1年前
  • Lovelyn Valenzuela
    • 通報

    問題一覧

  • 1

    Water-soluble cleansing agents which combine with organic matters and dirt to make them more soluble.

    Cleaners, Soaps and Detergents

  • 2

    Are used for floors, walls, and tables and other food contact surfaces.

    Detergents and Abrasive Cleaners

  • 3

    May remove significant numbers of microorganisms, but they do not kill or eliminate them.

    Cleaners

  • 4

    Any equipment or utensils which normally comes in contact with the food product like chopping boards.

    Food Contact Surface

  • 5

    A chemical substance or preparation for killing germs, designed for use especially on food processing equipment.

    Sanitizer

  • 6

    Can destroy or eliminate all types of microorganisms, including bacterial spores.

    Sterilant

  • 7

    An important requirement of a food service establishments food safety program.

    Clean and Sanitary Facility

  • 8

    Are important activities in a food safety program.

    Cleaning and Sanitizing

  • 9

    Are two distinct operational process.

    Cleaning and Sanitizing

  • 10

    The physical removal or soil, organic matter, and food residues from surfaces of equipment and utensils or any food contact surfaces.

    Cleaning

  • 11

    On the other hand , is the treatment of a surface that has been cleaned to reduce the number of disease-causing microorganisms to safe levels using heat and appropriate chemicals.

    Sanitizing

  • 12

    A top consideration when choosing a place to eat or shop for food

    Cleanliness

  • 13

    About the cleanliness of an operation are influenced by what they see inside and outside the establishment.

    Costumers Impressions

  • 14

    Highest in food establishment that are clean and bright and where quality food products are safely handled and displayed.

    Costumer Satisfaction

  • 15

    The two types of sanitizer ls commonly used in food establishment are?

    Heat and Chemicals

  • 16

    Destroy disease causing organisms which may be present on equipment and utensils even after cleaning.

    Sanitizers

  • 17

    Not sterilization, because some bacterial spores and a few vegetative cells survive.

    Sanitation

  • 18

    Much more efficient in killing microorganisms than dry heat.

    Moist Heat

  • 19

    Used in both manual and mechanical ware washing operations.

    Heat Sanitization

  • 20

    Are the most common methods used in food establishment.

    Thermal Sanitizing and Chemical Sanitizing

  • 21

    Through steam and hot water requires energy and microorganisms can be destroyed with the correct temperature and optimum contact time together with dispensing method and equipment design.

    Thermal Sanitizing

  • 22

    Done in food service establishments to clean and sanitize kitchen wares and utensils in the absence of a dishwashing machine.

    Manual Dishwashing

  • 23

    Must be trained on the use of proper cleaning and sanitizing procedures.

    Food Service Employees

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    問題一覧

  • 1

    Water-soluble cleansing agents which combine with organic matters and dirt to make them more soluble.

    Cleaners, Soaps and Detergents

  • 2

    Are used for floors, walls, and tables and other food contact surfaces.

    Detergents and Abrasive Cleaners

  • 3

    May remove significant numbers of microorganisms, but they do not kill or eliminate them.

    Cleaners

  • 4

    Any equipment or utensils which normally comes in contact with the food product like chopping boards.

    Food Contact Surface

  • 5

    A chemical substance or preparation for killing germs, designed for use especially on food processing equipment.

    Sanitizer

  • 6

    Can destroy or eliminate all types of microorganisms, including bacterial spores.

    Sterilant

  • 7

    An important requirement of a food service establishments food safety program.

    Clean and Sanitary Facility

  • 8

    Are important activities in a food safety program.

    Cleaning and Sanitizing

  • 9

    Are two distinct operational process.

    Cleaning and Sanitizing

  • 10

    The physical removal or soil, organic matter, and food residues from surfaces of equipment and utensils or any food contact surfaces.

    Cleaning

  • 11

    On the other hand , is the treatment of a surface that has been cleaned to reduce the number of disease-causing microorganisms to safe levels using heat and appropriate chemicals.

    Sanitizing

  • 12

    A top consideration when choosing a place to eat or shop for food

    Cleanliness

  • 13

    About the cleanliness of an operation are influenced by what they see inside and outside the establishment.

    Costumers Impressions

  • 14

    Highest in food establishment that are clean and bright and where quality food products are safely handled and displayed.

    Costumer Satisfaction

  • 15

    The two types of sanitizer ls commonly used in food establishment are?

    Heat and Chemicals

  • 16

    Destroy disease causing organisms which may be present on equipment and utensils even after cleaning.

    Sanitizers

  • 17

    Not sterilization, because some bacterial spores and a few vegetative cells survive.

    Sanitation

  • 18

    Much more efficient in killing microorganisms than dry heat.

    Moist Heat

  • 19

    Used in both manual and mechanical ware washing operations.

    Heat Sanitization

  • 20

    Are the most common methods used in food establishment.

    Thermal Sanitizing and Chemical Sanitizing

  • 21

    Through steam and hot water requires energy and microorganisms can be destroyed with the correct temperature and optimum contact time together with dispensing method and equipment design.

    Thermal Sanitizing

  • 22

    Done in food service establishments to clean and sanitize kitchen wares and utensils in the absence of a dishwashing machine.

    Manual Dishwashing

  • 23

    Must be trained on the use of proper cleaning and sanitizing procedures.

    Food Service Employees