SAFETY AND SANITATION

JOSE IS CREATING A CLEANING PROGRAM FOR HIS RESTAURANT. WHICH IS N OT SOMETHING JOSE MUST DO?

• HIRE A CLEANING COMPANY TO CONDUCT OVERNIGHT CLEANING
• CREATE A MASTER CLEANING SCHEDULE
• TRAIN STAFF TO FOLLOW A MASTER CLEANING SCHEDULE
• MONITOR THE PROGRAM TO MAKE SURE IT WORKS

WHAT TEMPERATURE MUST A HIGH-TEMPERATURE DISHWASHER'S FINAL SANITIZING RINSE BE?

• AT LEAST 150 F
• AT LEAST 160 F
• AT LEAST 170 F
• AT LEAST 180 F

WHAT IS THE FIRST STEP OF CLEANING AND SANITIZING STATIONARY EQUIPMENT?

• TAKE OFF REMOVABLE PARTS
• UNPLUG THE UNIT
• SPRAY THE SURFACE WITH CLEANSER
• WASH THE EQUIPMENT SURFACE USING HOT WATER

HOW SHOULD STAFF MAKE SURE THE CHEMICAL SANITIZER BEING USED ON A FOOD PREP SURFACE IS AT THE CORRECT STRENGTH?

• RINSE IT FROM THE SURFACE AND THEN APPLY IT A SECOND TIME
• TEST THE SURFACE FIRST TO CONFIRM THAT THERE ARE NO PATHOGENS
• USE A TEST KIT TO CHECK THE SANITIZER'S CONCENTRATION WHEN MIXING IT
• HEAT IT TO THE TEMPERATURE RECOMMENDED BY THE MANUFACTURER

WHICH MUST BE CLEANED AND SANITIZED, AS OPPOSED TO JUST CLEANED AND RINSED?

• KITCHEN WALLS
• STORAGE SHELVES
• PREP TABLES
• GARBAGE CONTAINERS

WHICH IS NOT A SAFE GUIDELINE FOR COMMERCIAL KITCHEN FACILITIES?

• PURCHASE EQUIPMENT THAT IS NSF APPROVED
• PUT FLOOR-MOUNTED EQUIPMENT ON LEGS AT LEAST 6 INCHES HIGH
• CREATE AN AIR GAP TO PREVENT BACKFLOW
• CLEAN GARBAGE CONTAINERS NEAR FOOD STORAGE AREAS

WHAT SCENARIO CAN LEAD TO PEST INFESTATION?

• STORING RECYCLABLES IN PAPER BAGS BY THE BACKDOOR
• CLEANING UP SPILLS AROUND GARBAGE CONTAINERS
• SEALING CRACKS IN FLOORS AND WALLS AND AROUND PIPES
• INSTALLING AIR CURTAINS ABOVE DOORS

WHAT SCENARIO CAN LEAD TO PEST INFESTATION?

• STORING RECYCLABLES IN PAPER BAGS BY THE BACK DOOR
• CLEANING UP SPILLS AROUND GARBAGE CONTAINERS
• SEALING CRACKS IN FLOORS AND WALLS AND AROUND PIPES
• INSTALLING AIR CURTAINS ABOVE DOORS

WHAT ORGANIZATION REQUIRES A MATERIAL SAFETY DATA SHEET (MSDA) TO BE INCLUDED WITH HAZARDOUS CHEMICALS?

• ENVIRONMENTAL PROTECTION AGENCY
• OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION
• FOOD AND DRUG ADMINISTRATION
• NATIONAL RESTAURANT ASSOCIATION

FROM LEFT TO RIGHT, WHAT GOES IN EACH COMPARTMENT OF A 3 COMPARTMENT SINK?

• DETERGENT AND WATER, WATER AND SANITIZER, CLEAN WATER
• WATER AND SANITIZER, DETERGENT AND WATER, CLEAN WATER
• CLEAN WATER, DETERGENT AND WATER, WATER AND SANITIZER
• DETERGENT AND WATER, CLEAN WATER, WATER AND SAINTIZER