F2 SafePlates 1.05

Which must be cleaned and sanitized, as opposed to just cleaned and rinsed?

• kitchen walls

• storage shelves

• prep tables

• garbage containers

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

• by rinsing it from the surface and then applying it a second time

• by testing the surface first to confirm that there are no pathogens

• by using a test kit to check the sanitizer's concentration when mixing it

• by heating it to the temperature recommended by the manufacturer

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

• at least 150 degrees

• at least 160 degrees

• at least 170 degrees

• at least 180 degrees

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 sanitizer

Bob carried platter of raw hamburgers to the grill. When the burgers were done, he returned the cooked hamburgers to the original platter. This is an example of which risk factor that makes food unsafe?

• time-temperature abuse

• cross-contamination

• poor personal hygiene

• poor cleaning and sanitizing

What factors influence the effectiveness of a chemical sanitizer?

• concentration, temperature, contact time, pH, and water hardness

• concentration, absorbency, moisture, alkalinity, and salinity

• concentration, protein, acidity, air temperature, and strength

• concentration, water activity, reactivity, pressure, and density

Which of the following would not be considered an imminent health hazard and conditions to close after its health inspection?

• restaurant with a backup of sewage

• restaurant with hot foods at improper temperatures

• restaurant with an infestation of insects

• restaurant with a lack of refrigeration

Which is an unsafe 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 is the proper procedure to sanitize a food preparation area?

• spray with sanitizer and wipe dry

• wash and dry

• wash, rinse, wipe with sanitizer, and air-dry

• wash, spray with sanitizer, and wipe dry

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's surface using hot water