All of the above. While food safety risks are of concern to all people, children, the elderly, as well as people with deficient immune systems have a particular risk for food borne illness. This is due to the fragile nature of their immune systems. While adults might get sick from certain food borne pathogens (or even worse, die), children under the age of six, the elderly, and the immunodeficient tend to become sick quicker and the level of sickness is usually much more sever. For these reasons, it is important to be specifically careful when serving the three listed groups of people.
All of the above. To prevent contamination from your hands to raw foods served to your customers (such as salads), it is important to always have plastic gloves at each workstation in the kitchen. To prevent surface contamination of microbes, a red bucket full of diluted bleach should be at each station as well. No other red buckets should be found in the kitchen so that only red buckets are recognized as sanitation buckets. Finally, some form of head gear, such as plastic, paper, or mesh hats should be placed at each station to prevent hair from falling into the food.
All of the above listed answers are signs that a rodent infestation has occurred in the restaurant. To correct this matter, it is important to keep all foods in sealed plastic containers and call a pest company to help eliminate the rodent problem. If foods have been contaminated, you should throw them away.
Use chemical testing strips to determine if your chemical sanitizing buckets are of the correct potency. Using too much of a chemical is just as harmful as using too little, so it is important that you use chemical test strips to determine if your sanitizing liquid is in the correct concentration range.
You should wash, rinse, and sanitize the cutting board before cutting onions for a raw salad, especially after you have just cut raw chicken. This is even truer since you will be serving the onions raw on a salad and the chicken (which is raw), is a potentially hazardous food.
Wiping spills is the only use for cloths submerged in sanitary buckets containing the proper sanitation solution. Washing cutting boards requires a sink to wash, rinse, and sanitize the cutting boards. Washing hands always requires hand soap and a sink. Wiping spills with a sanitized cloth is a good way to clean immediate spills, as well as limit the risk of potentially hazardous risks from becoming problematic in the kitchen in the future.
Wash, rinse, then sanitize is the correct order in which to ensure the cleanliness of silverware, glassware, and dishes. While answer C (wash, sanitize, rinse) is close to the correct answer, it is the soap and not the snaitizer that needs to be removed to prevent clients from potentially ingesting hazardous substances. All sanitizing substances must be food safe and used in the correct proportions.
If food falls on the floor, you should immediately throw the food in the garbage. There is no such thing as the three second rule and there is no acceptable way to clean the food. The only answer is to throw the food out.
Glassware should be held by the stem to avoid having glass become a source of food borne illness. If a piece of glassware does not have a stem, then the glass should be held by the bottom of the glass or by the outer portion of the glass. This will significantly reduce the chances of food borne illness by means of glassware.
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