Facilities, Cleaning and Sanitizing Review

Operations with well water must be tested

• yearly

• 2 years

• 5 years

• 7 years

How hot should the hot water at a handwashing station get?

• At least 70 degrees

• At least 100 degrees

• At least 130 degrees

• At least 160 degrees

Foodservice equipment thqt has been certified as meeting certain standards may be stamped with ____ mark.

What information should be posted on or near a dishwasher?

• Water temperature in 4 degree increments

• maintenance records including service dates, work done and name of company

• water temperature, conveyor speed and water pressure

• Load start time, estimated load completion time and initials of person who started the load

Which is a source of potable water?

• untested private water sources

• gray-water collection tanks

• water transport vehicles

• collected rain water

Outdoor garbage containers should be

• kept covered with tight-fitting lids

• kept away from customer parking areas

• lined with plastic or wet-strength paper

• labeled with collection times

What is sanitizing?

• reducing the pH of a surface

• reducing hardness of water

• reducing dirt from a surface

• reducing pathogens to safe level

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

• 4 hours

• 6 hours

• 8 hours

• 12 hours

An employee wants to make a sanitizer solution to spray onto food contact surfaces. What must be done to ensure that has been made correctly?

• Use very hot water when making solution

• Try out the solution on food contact surface

• Test the solution with a sanitizer kit

• Compare the color to another solution of the right strength

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

• Check with the CDC

• Check with the FDA

• Check with label on sanitizer container

• Check with local regulatory authority