SS 12 Flashcard Review

Front

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Back

maximum registering thermometer

Front

What is an acceptable sanitizing method and contact time for a food-contact surface? Options: Soak the item in very hot water for 7 seconds, Soak the item in an iodine solution for 7 seconds, Soak the item in a chlorine solution for 7 seconds, Soak the item in an ammonia solution for 7 seconds

Back

Soak the item in a chlorine solution for 7 seconds

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

Clean and sanitize the sinks and drainboards.

Front

Which feature is most important for a chemical storage area? Good lighting, Single-use towels, Nonskid floor mats, Emergency shower system

Back

Good lighting

Front

How should flatware and utensils that have been cleaned and sanitized be stored?

Back

With handles facing up

Front

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

Back

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

Front

Pete the buser 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 information should a master cleaning schedule contain?

Back

What should be cleaned, when, by whom, and how