1.05 Understand how to maintain food safe facilities.

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

• a restaurant with a backup of sewage

• a restaurant with hot foods at improper temperatures

• a restaurant with an infestation of insects

• a restaurant with a lack of refrigeration

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 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

From left to right, what goes in each compartment of a three 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

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 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

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

• at least 150F

• at least 160F

• at least 170F

• at least 180F

Jose is creating a cleaning program for his restaurant. Which is unnecessary for Jose to 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 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