Question

1. all of the following are true regarding cleaning and sanitizing in food service except:

cleaning refers to the removal of food or other matter from the surface of a plate or countertop.
sanitizing refers to reducing the number of pathogens that cause disease on the clean surface.
it is important to remember to allow a sanitized surface to air dry before using it.
only surfaces that come into contact with raw foods must be cleaned and sanitized.

1. true or false: you should avoid working in food services when you are experiencing diarrhea, vomiting, fever, sore throat, jaundice, or an open or closed sore or wound on your hands, wrists, or exposed parts of your arms.

true
false

1. true or false: foodborne illness occurs when food or water that is contaminated with bacteria, viruses, parasites, physical contaminants, or chemicals enters the body.

true
false

1. a pest management program may include any of the following interventions except:

keeping food covered and in airtight containers when possible
cleaning spills immediately
stacking cardboard boxes in storage for later use
inspecting incoming items for pest activity

1. foodborne illness is the direct result of:

being overly cautious.
eating cooked meat and dairy products.
ingesting contaminated food or water.
washing your hands.

Explanation:

1. Cleaning removes debris, sanitizing reduces pathogens, air - drying is good, but all surfaces (not just raw - food - contact ones) need cleaning/sanitizing.
2. Symptoms like diarrhea etc. can contaminate food, so avoid working.
3. Foodborne illness is from contaminated food/water.
4. Stacking cardboard (harbors pests) is bad in pest mgmt.
5. Ingesting contaminated food/water causes foodborne illness.

Answer:

1. Only surfaces that come into contact with RAW foods must be cleaned and sanitized.
2. True
3. True
4. Stacking cardboard boxes in storage for later use
5. Ingesting contaminated food or water