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HOSP 420 Final Exam

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HOSP 420 Final Exam

1. (TCO 1) Typically, infants, pregnant women, and elderly people have issues with _____ so they are more susceptible to foodborne illnesses.(Points : 3)

hepatitis
immune systems
food
diseases

 

Question 2.2. (TCO 1) Specifically, the _____ has identified many possible ways to allow for unsafe foods. (Points : 3)

USDA
FDA
CDC (Center Disease for Control)
NRA

 

Question 3.3. (TCO 1) The _____ recommends that managers and owners of food service operations understand food safety regulations. (Points : 3)

USDA
FDA
CDC (Center Disease for Control)
NRA

 

Question 4.4. (TCO 2) Bacteria, viruses, parasites, and fungi are all considered to be _____. (Points : 3)

spots
dirt
pathogens
stains

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Question 5.5. (TCO 2) Water activity is an actual element that is found in _____. (Points : 3)

microorganisms
moisture
mold
mildew

 

Question 6.6. (TCO 2) As a food service handler, it is possible to control pathogens from growing by applying _____. (Points : 3)

time
safety locks
FAT TOM
safety

 

Question 7.7. (TCO 2) Salmonella is a type of _____. (Points : 3)

virus
bacteria
fungi
parasite

 

Question 8.8. (TCO 3) _____ contaminants typically are highly responsible for many cases that you may see in foodborne illnesses. (Points : 3)

Chemical
Physical
Biological
Toxic

 

Question 9.9. (TCO 3) Having a foodborne illness, wounds with pathogens, or vomiting are symptoms that a _____ can have in order to contaminate food.(Points : 3)

foodhandler
client
health inspector
patron

 

Question 10.10. (TCO 3) The concepts of personal cleanliness, good health, and hand washing are all components of a _____. (Points : 3)

hygiene program
class
training program
None of the above

 

Question 11.11. (TCO 4) _____ is a major issue or hazard when it comes to the flow of food. (Points : 3)

Cross-contamination
Chemical hazard
Physical hazard
Biological hazard

 

Question 12.12. (TCO 4) Dimple, stem, and holding clip are all components of _____. (Points : 3)

a thermocouple
thermistors
an infrared thermometer
a bimetallic stemmed thermometer

 

Question 13.13. (TCO 4) Which of the following is a type of thermometer that you should not use to monitor the temperature of food? (Points : 3)

Thermocouple
Glass thermometer
Thermistors
Bimetallic stemmed thermometer

 

Question 14.14. (TCO 4) When you inspect deliveries and correct mistakes immediately, which category of the flow of food are we referring to? (Points : 3)

Receiving
Purchasing
Serving
Cooking

 

Question 15.15. (TCO 5) When thawing food, the refrigerator temperature should be at _____. (Points : 3)

41 degrees Fahrenheit
70 degrees Fahrenheit
21 degrees Fahrenheit
5 degrees Fahrenheit

 

Question 16.16. (TCO 5) The safe internal temperature of pork should be at least _____ and one has to hold this temperature for 15 seconds. (Points : 3)

155 degrees Fahrenheit
140 degrees Fahrenheit
145 degrees Fahrenheit
165 degrees Fahrenheit

 

Question 17.17. (TCO 5) When food is transported outside, say in temporary units, the transportation and holding temperature should be at _____. (Points : 3)

115 degrees Fahrenheit or higher
125 degrees Fahrenheit or higher
145 degrees Fahrenheit or higher
135 degrees Fahrenheit or higher

 

Question 18.18. (TCO 6) _____ is used to see where we can prevent any hazards and place safe levels. (Points : 3)

CDC
CCP
HACCP
HCAPP

 

Question 19.19. (TCO 6) When you, as a food service manager, have to work with media and communicate in case of a foodborne illness outbreak, a(n)_____ procedure must be in place. (Points : 3)

crisis response
situation
emergency
general

 

Question 20.20. (TCO 7) _____ flooring is durable and also it tends not to absorb dropped items. (Points : 3)

Soft-surface
Hard-surface
Mid-surface
Semihard-surface

 

 

  1. (TCO 7) Appraise the value of hand washing stations in food establishments. Examine key areas of hand washing station locations.(Points : 20)

 

  1. (TCO 10) Compare different types of technology concepts that may be needed to train your employees in the food service establishment. Analyze how this would also work out in regards to staff turnover and training.(Points : 20)

 

  1. (TCO 10) Examine why, out of the training methods that are delivered in a food service establishment, on-the-job-training may prove to be the most effective overall. Distinguish which employee may be most eligible for this. Do you think this may be effective when training a larger or smaller group (even individual)? Why is this?(Points : 20)

 

  1. (TCO 10) There should several items that should be considered as critical food safety knowledge for employees. Identify and distinguish at least four of these that are essential for your food service establishment. Prepare a plan on how you would put these in place.(Points : 20)

 

  1. (TCO 7) Appraise why it is that plumbing should be designed to be regulated by law. Create some situations that may occur should the design of plumbing in a food service facility not be well designed and executed.(Points : 20)

 

  1. (TCO 7) When it comes to making a decision to purchase equipment for a restaurant, there are certain standards for equipment. Distinguish the important features that surfaces should have in order to be deemed safe and easily sanitized.(Points : 20)

 

  1. (TCO 6) Identify what MSDS is and analyze the purpose for having these in place. Distinguish the information that is typically found on the MSDS sheet.(Points : 20)

 

  1. (TCO 8) Looking at the overall restaurant industry and locations which we may use as food service establishments, we should be able to identify all types of pests that can potentially invade our establishment. Identify several pest examples and examine possible issues that they can create in your establishment. Discuss why you should work with a pest control operator. Identify and compare a couple of pest control operators in the field.(Points : 20)

 

  1. (TCO 9) Analyze the reason why the FDA Food Code exists and criticize its intended purpose. Who is in charge of issuing it and what areas does it cover?(Points : 20)
  2. (TCO 9) Create a self-inspection with the steps or guidelines that you, as a food service manager, would follow. Examine the importance on how you conduct a self-inspection in your restaurant establishment with your employees.(Points : 20)

 

  1. (TCO 10) There should several items that should be considered as critical food safety knowledge for employees. Identify and distinguish at least four of these that are essential for your food service establishment. Prepare a plan on how you would put these in place.(Points : 20)
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