Food Management Institute-Thornhill Training

Instructions:
1. Read the question.
2. Read all of the answers.
3. Select an answer.
4. Click on the question number to see the correct answer.

...

1.	What is potable water?
	...
2.	What is the purpose of an air gap?
	A. to prevent carbonated water from entering copper lines in a drink machine.
	B. to prevent air from blowing back into the filter in the air conditioning system.
	C. to prevent contaminated water (non-potable) from flowing into a potable water source


3 .	Sanitizing is the process of:
	A. removing physical objects from utensils and food preparation surfaces.
	B. reducing bacteria to safe levels
	C. eliminating all microorganisms from the area being sanitized.


4 .	Household type pesticides:
	A. are required in the restaurants, cafeterias and other food establishments.
	B. cannot be used in the food establishment.


5 .	Which of the following is FALSE about storing cleaners, sanitizers and other toxic materials?
	A. they cannot be stored above or adjacent to food or food equipment.
	B. they must be stored in a way to prevent contamination.
	C. they can be stored above food if sealed in a plastic container.

6 .	Which of the following are proper ways to dry utensils?
	A. Air Dry.
	B. Dry with disposable towel.
	C. Dry with a sanitized towel.


7.	Which of the following might result due to dirty filters in the vent hood?
	A. Dust on shelves.
	B. Grease on walls.
	C. Cobwebs at ceiling corners.

8.	Waste receptacles must be located:
	A. located where the waste is generated.
	B. located where they do not create a public health nuisance.
	C. is large enough for sufficient capacity
	D. insect and rodent resistant so they do not have access
	E. all of the above

9 .	Insects and rodents should be controlled:
	A. to minimize their presence.
	B. because customers want you to.
	C. without using any pesticides


10.	What are the steps in cleaning utensils in a 3-compartment sink?
	A. wash with detergent solution -- water rinse -- sanitizing solution
	B. wash with detergent solution -- water rinse -- air dry.
	C. sanitizing solution -- wash with detergent solution -- water rinse

11.	The purpose of the detergent cycle is to remove:
	A. 100% of micro-organisms.
	B. food particles and grease.

12.	Which of the following is an acceptable way to help control pests?
	A. place open bait stations on shelves in dry storage.
	B. use household pesticides
	C. repair exterior walls to keep pests from entering the food establishment.

13.	Floor mounted equipment (stationary equipment) must be at least _____ inches off the floor.
	A. 4
	B. 5
	C. 6
	Why is this important?

14.	Countertop and kitchen equipment must be mounted at least _____ inches off the counter to make cleaning easier.
	A. 4
	B. 5
	C. 6

15.	Wiping cloths should be:
	A. stored in a sanitizing solution when not in use.
	B. stored in soap and water when not in use.

16.	In a food establishment, dishes and food service equipment are sanitized to:
	A. reduce bacteria to safe levels
	B. sterilize food contact surfaces

17.	An automatic shut-off faucet shall provide a flow of water for at least ____ seconds.
	A. 10
	B. 15
	C. 20

18.	The most acceptable place to store dirty aprons is in:
	A. a linen closet in the storage room
	B. a cardboard box
	C. a washable laundry bag