Ch. 11 Safe Facilities & Equipment part 1

What is a cross connection

• backflow of clean water to dirty water
• backflow of dirty water to clean water
• physical link of clean water and dirty water
• water transport vehicle

What information must be posted on a dishwasher

• schedule for cleaning
• correct settings
• recomended sanitizing amounts
• manufacturer phone number

What information must be posted on a dishwasher

• schedule for cleaning
• correct settings
• recomended sanitizing amounts
• manufacturer phone number

What temp should the soapy water be for manual diswashing?

• 110
• 70
• 90
• 80

What temp is an automatic dishwasher's final sanitizing rinse at?

• 171
• 180
• 210
• 90

What is the first step of sanitizing?

• wash with soap
• wet with warm water
• scarpe food off
• sanitize

What temp is the sanitizer sink set to for manual dishwashing?

• 171
• 180
• 90
• 110

How should staff make sure that sanitizer used on food surfaces is sanitizing correctly?

• use a test kit when mixing the sanitizer
• test the counter for pathogens
• look to see if debris is removed after sanitizing
• smell the sanitizer bottle

What sort of thermometer is best suited for checking a dishwasher's final sanitizing rinse temp

•  Immersion Probe
• Time Temperature Indicator
• Maximum Registering
• Metallic Stem Thermometer

When  should counter tops be sanitized?

• Every 4 hours
• When a staff worker begins using a work station
• When there has been contamination
• All of the above