Food Safety and Sanitization Practices

Front

Deli slicers in continuous use must be cleaned and sanitized after how many hours?

Back

4

Front

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? Options: Infrared thermometer, Maximum registering thermometer, Time-temperature indicator, Thermocouple with immersion probe

Back

Maximum registering thermometer

Front

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Back

Every 4 hours

Front

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Back

Test the solution with a sanitizer kit

Front

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Back

Remove leftover food from the dishes.

Front

Which feature is most important for a chemical storage area?

Back

Good lighting

Front

What is the correct way to clean and sanitize a prep table? Options: Remove food from the surface, sanitize, rinse, wash, air-dry; Remove food from the surface, wash, rinse, sanitize, air-dry; Remove food from the surface, air-dry, wash, rinse, sanitize; Remove food from the surface, wash, sanitize, air-dry, rinse.

Back

Remove food from the surface, wash, rinse, sanitize, air-dry

Front

Pete the busser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Back

Label the working container with its contents.

Front

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Back

Smooth and durable

Front

What organization creates national standards for foodservice equipment?

Back

NSF