Unit III: Module 5 | 暗記メーカー

暗記メーカー

Unit III: Module 5

23問 • 1年前

Lovelyn Valenzuela

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

MPLE

MPLE

ユーザ名非公開 · 41問 · 13日前

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MPLE

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Weekly Test 3

50問 • 13日前

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Weekly Test 2

Weekly Test 2

ユーザ名非公開 · 50問 · 13日前

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Weekly Test 2

50問 • 13日前

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Definition of Terms 1

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WT 6

WT 6

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WT 6

WT 6

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WT 3

WT 3

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WT 3

WT 3

50問 • 13日前

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RNPCP Chapter 10 to 13

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93問 • 13日前

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100問 • 13日前

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70問 • 13日前

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【第7章】疾患とその予防⭐️ｽﾀﾝﾀﾞｰﾄﾞ

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ユーザ名非公開 · 98問 · 1ヶ月前

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Texas State Board

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ユーザ名非公開 · 7問 · 1ヶ月前

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Texas State Board

7問 • 1ヶ月前

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ユーザ名非公開 · 50問 · 2ヶ月前

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50問 • 2ヶ月前

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TOXINS

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57問 • 2ヶ月前

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57問 • 2ヶ月前

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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