21515064
Descrição
Quiz por Kellie Jordan, atualizado more than 1 year ago
|
Criado por Kellie Jordan
mais de 4 anos atrás
|
|
Questão 1
Questão
Surfaces must be sanitized before they are cleaned
Responda
- True
- False
Questão 2
Questão
Cleaning reduces the number of pathogens on a surface to safe levels
Responda
- True
- False
Questão 3
Questão
Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
Responda
- True
- False
Questão 4
Questão
Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items
Responda
- True
- False
Questão 5
Questão
A food-contact surface must be cleaned and sanitized
Responda
-
before working with a different type of food.
-
every 6 hours.
-
only if the food handler changes gloves.
-
at the end of the food handler's shift.
Questão 6
Questão
What is the correct way to clean and sanitize a prep table?
Responda
-
Remove food from surface, clean, rinse, sanitize, air-dry
-
Remove food from surface, rinse, clean, sanitize, air-dry
-
Sanitize, remove food from surface, clean, rinse, air-dry
-
Air-dry, remove food from surface, rinse, sanitize, clean
Questão 7
Questão
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
Responda
-
rinse it from the surface and then apply it a second time.
-
test the surface first to confirm that there are no pathogens.
-
heat it to the temperature recommended by the manufacturer.
-
use a test kit to check the sanitizer's concentration when mixing it.
Questão 8
Questão
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
Responda
-
152ºF (67ºC)
-
180ºF (82ºC)
-
192ºF (89ºC)
-
200ºF (93ºC)
Questão 9
Questão
The first step in cleaning and sanitizing items in a three-compartment sink is
Responda
-
air-drying items.
-
washing items in detergent.
-
immersing items in sanitizer.
-
rinsing, scraping, or soaking items.
Questão 10
Questão
Which surfaces must be both cleaned and sanitized?
Responda
-
Walls
-
Cutting boards
-
Storage shelves
-
Garbage containers
Questão 11
Questão
Which feature is most important for a chemical storage area?
Responda
-
Good lighting
-
Single-use towels
-
Nonskid floor mats
-
Emergency shower system
Questão 12
Questão
What is the correct way to store mops in between uses?
Responda
-
Propped in a corner
-
In a clean bucket
-
In a utility sink
-
On a hook
Questão 13
Questão
A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
Responda
-
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.
Quer criar seus próprios Quizzes gratuitos com a GoConqr? Saiba mais.