Dish Washing

What type of cleaning product gets old food off of dishes?

• Dishwashing Detergent

• Rinse Aid

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

• With handles facing up
• Below cleaning supplies
• In drawers that have been washed and rinsed
• Four inches (10 cm) from the floor

The final sanitizing rinse of a high-temperature dishwashing machine must reach what temperature?

• 165° F
• 171° F
• 180° F
• 212° F

A food handler who has just bused tables must do what before handling food?

• Change apron
• Wash hands
• Put disposable gloves back on
• Wipe hands on a cloth towel

How should pots and pans be allowed to dry?

• Air dry right side up on a drain board

• Air dry upside down on a drain board

• With a cloth towel

• Hanging on hooks above the stove

In a three-compartment sink, what must the temperature be in the wash compartment?

• 100° F

• 155° F

• 171° F

• 181° F

The wash cycle of a high-temperature dishwashing machine must be above what temperature?

• 165° F

• 155° F

• 180° F

• 212° F

When must an employee wash their hands?

• Before taking out the garbage

• After leaving the food prep area

• Before blowing their nose

• Before putting away clean dishes

What is a safe way to remove broken glass and to prevent injury?

• Pick up glass pieces with bare hands
• Remove broken glass from a surface with tongs
• Rinse broken glass down the garbage disposal
• Sweep up broken glass

A manual dishwashing sink should have three compartments for:

• Washing, Rinsing, and Drying

• Washing, Drying, and Sanitizing

• Washing, Rinsing, and Sanitizing

• None of the above