Zusammenfassung der Ressource
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Surfaces must be sanitized before they are cleaned
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Cleaning reduces the number of pathogens on a surface to safe levels
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Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
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Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items
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A food-contact surface must be cleaned and sanitized
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before working with a different type of food.
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every 6 hours.
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only if the food handler changes gloves.
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at the end of the food handler's shift.
Frage 6
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What is the correct way to clean and sanitize a prep table?
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Remove food from surface, clean, rinse, sanitize, air-dry
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Remove food from surface, rinse, clean, sanitize, air-dry
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Sanitize, remove food from surface, clean, rinse, air-dry
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Air-dry, remove food from surface, rinse, sanitize, clean
Frage 7
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To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
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rinse it from the surface and then apply it a second time.
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test the surface first to confirm that there are no pathogens.
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heat it to the temperature recommended by the manufacturer.
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use a test kit to check the sanitizer's concentration when mixing it.
Frage 8
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In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
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152ºF (67ºC)
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180ºF (82ºC)
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192ºF (89ºC)
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200ºF (93ºC)
Frage 9
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The first step in cleaning and sanitizing items in a three-compartment sink is
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air-drying items.
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washing items in detergent.
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immersing items in sanitizer.
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rinsing, scraping, or soaking items.
Frage 10
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Which surfaces must be both cleaned and sanitized?
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Walls
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Cutting boards
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Storage shelves
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Garbage containers
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Which feature is most important for a chemical storage area?
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Good lighting
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Single-use towels
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Nonskid floor mats
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Emergency shower system
Frage 12
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What is the correct way to store mops in between uses?
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Propped in a corner
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In a clean bucket
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In a utility sink
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On a hook
Frage 13
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A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
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Label the working container with its contents.
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Read the safety data sheet (SDS) for the cleaner.
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Use a new wiping cloth when first using the working container.
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Note on the original container that some cleaner was put into a working container.