As a manager or a supervisor, you will learn the habits that help maintain a system of prevention and control regarding food safety.
Food service establishment managers’ section
Test your knowledge
In a pastry shop, it is less dangerous to omit and ingredient in the list of ingredients on the label than not to have a label.
True
False
Answer: False. Make sure that all required indications are listed on the label and that the list of ingredients is complete. An incomplete list is more dangerous than no list at all. An allergic person tends to trust a list of ingredients, but remains on guard when there is no list.
The manager must take the temperature inside every refrigerating and freezing unit daily using an accurate hand-held thermometer.
True
False
Answer: False. Every refrigeration and freezing unit must be equipped with its own thermometer.
In downtown Montréal, it is normal to occasionally see cockroaches in restaurants.
True
False
Answer: False. It is not normal. Insects, rodents and vermin are sources of biological contamination.
Bacteria, yeasts, viruses and moulds are the four groups of microorganisms that can cause food contamination.
True
False
Answer: True. Bacteria, yeasts, viruses and moulds can contaminate food. Bacteria can be useful, harmful or pathogenic. Yeasts can be useful or harmful. Moulds can be useful, harmful or pathogenic. Viruses are pathogenic.
Crusted bread can be delivered in cardboard boxes if they are clean and closed.
True
False
Answer: False. Cardboard boxes are not food grade containers, i.e. they cannot be used to store or transport food. They are not hygienic and cannot be cleaned.
Slices of pizza may be left on the counter if they are protected form contamination coming from the public.
True
False
Answer: False. Pizza contains tomato sauce, pieces of vegetable, meat and cheese. It is potentially harmful and therefore must be kept in the refrigerator, between 0°C and 4°C.
To properly clean a cutting board, one must wash and sanitize it.
True
False
Answer: False. Cleaning involves pre-washing, washing with a detergent and rinsing. Afterward, we must sanitize. Cleaning and sanitizing are two distinct and inseparable steps.
One can contract E. coli 0157:H7 bacteria without eating ground meat.
True
False
Answer: True. E. coli 0157:H7 bacteria are responsible for hamburger disease. After having handled ground meat, one must always wash his/her hands because the risk of contaminating other foods is quite high.
When clearing a table, the bread left in the basket is considered to be waste.
True
False
Answer: True. Any leftover scraps of food are considered waste because they pose a risk of cross contamination.
All managers must know the laws and regulations regarding hygiene and food safety. As far as food handlers are concerned, it is different since they are not in charge of the establishment.
True
False
Answer: False. Tout le personnel travaillant dans un établissement alimentaire doit connaître et mettre en application les règles d’hygiène et de salubrité des aliments.
