Assessment Review :)

When performing daily tasks, which of the following is cleaned and sanitized once a day?

• Buttons

• Small equipment

• Storage shelves

• Utensils

Which of the following is the proper concentration of chlorine on non-porous surfaces?

• 100 ppm to 200 ppm

• 50 ppm to 150 ppm

• 600 ppm to 700 ppm

• 1,000 ppm to 2,000 ppm

Which of the following tools should be used when cleaning?

• Sponges

• Mops

• Wiping Clothes

• Pads

Sanitizer labels should include which of the following statements?

• The chemical cannot be used on food contact surfaces

• EPA registration number

• The sanitizer requires a potable water rinse

• The product may or may not sanitize

If collecting information from a Material Safety Data Sheet (MSDS), which of the following pieces of information are NOT found on the sheet?

• Best protective clothing to wear

• Potential hazards

• Chemical contents

• Manufacturer’s address

Which of the following is NOT a step of HACCP?

• Establishing effective record keeping

• Analyze chemicals

• Establish procedures to monitor CCP

• Identify critical control points

Which of the following is required protective clothing in food production?

• Face masks

• Leather gloves

• Hard hats

• Plastic aprons

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?

• Part A

• Part B

• Part C

• Part D

Who is responsible for the inspection of most meat, poultry and processed egg products for safety, wholesomeness and proper labeling?

• FSIS

• HACCP

• FDA

• SSOP

The condition or practice conductive to maintaining health and preventing disease is which of the following?

• Safety

• Health

• Hygiene

• Maintenance