21515064
Descripción
Test por Kellie Jordan, actualizado hace más de 1 año
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Creado por Kellie Jordan
hace más de 4 años
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Pregunta 1
Pregunta
Surfaces must be sanitized before they are cleaned
Respuesta
- True
- False
Pregunta 2
Pregunta
Cleaning reduces the number of pathogens on a surface to safe levels
Respuesta
- True
- False
Pregunta 3
Pregunta
Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
Respuesta
- True
- False
Pregunta 4
Pregunta
Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items
Respuesta
- True
- False
Pregunta 5
Pregunta
A food-contact surface must be cleaned and sanitized
Respuesta
-
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.
Pregunta 6
Pregunta
What is the correct way to clean and sanitize a prep table?
Respuesta
-
Remove food from surface, clean, rinse, sanitize, air-dry
-
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
Pregunta 7
Pregunta
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
Respuesta
-
rinse it from the surface and then apply it a second time.
-
test the surface first to confirm that there are no pathogens.
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heat it to the temperature recommended by the manufacturer.
-
use a test kit to check the sanitizer's concentration when mixing it.
Pregunta 8
Pregunta
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
Respuesta
-
152ºF (67ºC)
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180ºF (82ºC)
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192ºF (89ºC)
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200ºF (93ºC)
Pregunta 9
Pregunta
The first step in cleaning and sanitizing items in a three-compartment sink is
Respuesta
-
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.
Pregunta 10
Pregunta
Which surfaces must be both cleaned and sanitized?
Respuesta
-
Walls
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Cutting boards
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Storage shelves
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Garbage containers
Pregunta 11
Pregunta
Which feature is most important for a chemical storage area?
Respuesta
-
Good lighting
-
Single-use towels
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Nonskid floor mats
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Emergency shower system
Pregunta 12
Pregunta
What is the correct way to store mops in between uses?
Respuesta
-
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
Pregunta 13
Pregunta
A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
Respuesta
-
Label the working container with its contents.
-
Read the safety data sheet (SDS) for the cleaner.
-
Use a new wiping cloth when first using the working container.
-
Note on the original container that some cleaner was put into a working container.
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