HOSP 420 Final Exam

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HOSP 420 Final Exam 
(TCO 10) As a food service manager, you have just acquired a new restaurant and you are developing…

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HOSP 420 Final Exam

HOSP 420 Final Exam

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

Low-risk population

High-risk population

Majority population

Minority population

(TCO 1) Using the same cutting board and knife without sanitizing for poultry and then for cutting produce can create a major case for _____. (Points : 3)

Poor hygiene

Time-temperature abuse

Cross-contamination

None of the above

(TCO 1) _____ your food service operations will allow for demonstrating that you, as the manager, take safety and sanitation seriously. (Points : 3)

Marketing

Training

Selling

Managing

(TCO 2) Oxygen, moisture, and food are all opportunities in which _____ need to grow. (Points : 3)

Pathogens

Dirt

Spots

Stains

(TCO 2) The M in FAT TOM refers to _____. (Points : 3)

Microorganism

Moisture

Mold

Mildew

(TCO 2) Food that is more than likely to become unsafe includes _____. (Points : 3)

Shellfish

Baked potatoes

Meat

All of the above

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

Virus

Bacteria

Fungi

Parasite

(TCO 3) Staples, jewelry, and dirt are all examples of _____ contaminants. (Points : 3)

Chemical

Physical

Biological

Toxic

(TCO 3) Hives, loss of consciousness, and tightening of the throat are all examples of _____. (Points : 3)

Food symptoms

A food allergy

Food itch

Food items

(TCO 3) When hand washing, the right temperature should be at _____. (Points : 3)

90 degrees Fahrenheit

38 degrees Fahrenheit

110 degrees Fahrenheit

100 degrees Fahrenheit

(TCO 4) Purchasing, receiving, and storing are all starting points in the _____ of food. (Points : 3)

Level

Flow

Mechanism

Menu

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

A thermocouple

Thermistors

An infrared thermometer

A bimetallic stemmed thermometer

(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
(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

(TCO 5) _____ is the process when you thaw food slowly when you are going to deep fry it. (Points : 3)

Defrosting

Decomposing

Slacking

Air drying

(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

(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

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

CDC

CCP

HACCP

HCAPP

(TCO 6) A _____ team is made up of the marketing, finance, and operations departments, for example, to manage and handle unexpected situations. (Points : 3)

Department

Sanitation

Crisis-management

Cleaning

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

Soft-surface

Hard-surface

Mid-surface

Semihard-surface

(TCO 7) Write the reason why should there be at least one hand dryer installed in food service facilities. Distinguish the types of towels that are permitted for use and which ones are not. (Points : 20)

https://www.hiqualitytutorials.com/product/write-reason-hand-dryer/

There should be at least one hand dryer installed in food service facilities because…

(TCO 7) Identify and describe what the EPA is. Write the three approaches that they recommend to ensure that they communicate to food service establishment on managing waste. (Points: 20)

https://www.hiqualitytutorials.com/product/identify-what-epa-is/

The EPA (Environmental Protection Agency) is a…

(TCO 7) Describe why it is important to be knowledgeable when selecting a cutting board, and analyze why it is essential that you, as a food service owner, choose the best cutting board for your establishment. Compare which ones may be used and describe which is highest recommended and why. (Points: 20)

https://www.hiqualitytutorials.com/product/important-to-be-knowledgeable/

It is important to be knowledgeable about selecting a cutting board because…

(TCO 6) Analyze the difference between cleaning and sanitizing. As a food service manager, distinguish the difference between both. (Points: 20)

https://www.hiqualitytutorials.com/product/analyze-difference-between-cleaning/

Cleaning refers to the process of removing…

(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)

https://www.hiqualitytutorials.com/product/looking-overall-restaurant-industry/

Examples of pests include moths, houseflies, fleas, cockroaches, ants, and…

(TCO 9) When it comes to control of food in the United States, identify and distinguish the three levels at which this is exercised. Distinguish which one of these three food regulations affecting food service establishments are typically implemented and why. (Points: 20)

https://www.hiqualitytutorials.com/product/comes-to-control-food/

Food control is done at the federal, state, and local levels. Among these, the…

(TCO 9) It is inevitable that you may not be visited by a health inspector while working, managing, or owning a restaurant. Analyze how often you suspect to get visited by an inspector. Write the steps and examples for them when being inspected. (Points: 20)

https://www.hiqualitytutorials.com/product/visited-by-health-inspector/

Food inspections are typically conducted every 6 months or once a year for smaller…

(TCO 10) A training need is necessary in all food service establishments. Organize several ways to conduct a needs analysis for your food service operation. Propose to your staff the importance of having this in place. (Points: 20)

https://www.hiqualitytutorials.com/product/training-need-is-necessary/

One way to conduct a needs analysis is to ask the restaurant staff to identify as many…

(TCO 10) Distinguish one or more ways of executing a training program for your food service establishment to diversify and deliver what needs to be covered. Develop some methods that you would use and please give an example of each. (Points: 20)

https://www.hiqualitytutorials.com/product/distinguish-ways-executing-training/

Some of the methods I will use for training my staff would be technology-based learning, on-the-job training, coaching/mentoring,…

(TCO 10) As a food service manager, you have just acquired a new restaurant and you are developing a training program for your establishment. You have decided to add training concepts, such as HACCP and inspections as part of the concepts that you have done in the past. Compare both items and how you would develop a plan to execute both concepts in your training. Distinguish which employees would benefit the most out of each concept. (Points: 20)

https://www.hiqualitytutorials.com/product/as-food-service-manager/

HACCP (Hazard Analysis and Critical Control Point) is an internationally-recognized system for…

HOSP 420 Final Exam

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