PART 3

How high must legs be on table-mounted equipment?

• At least 1 inch (3 centimeters)

• At least 2 inches (5 centimeters)

• At least 4 inches (10 centimeters)

• At least 6 inches (15 centimeters)

Signage posted at a handwashing station must include a reminder to staff to

• wash hands before returning to work.

• use hot running water when washing hands.

• scrub hands and arms for 10 to 15 seconds.

• avoid touching faucet handles after washing.

What is the minimum internal cooking temperature for shell eggs that will be hot-held for service?

• 135°F (57°C)

• 145°F (63°C) for 15 seconds

• 155°F (68°C) for 17 seconds

• 165°F (74°C) for < 1 second

What step must managers take after creating a master cleaning schedule?

• Train staff to follow the program.

• Determine who should do each task.

• Time staff on how long they take to clean.

• Determine what should be cleaned.

To prevent backflow, a sink must be equipped with a(n)

• air gap

• vacuum assist

• overflow drain

• touchless control

Grease and condensation buildup on surfaces can be avoided with correct

• garbage disposal

• lighting

• sanitizing

• ventilation

When the garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

• The employee waited until the garbage was full.

• The bag was disposed of in a Dumpster.

• The bag was placed on a prep table.

• The employee tied the bag shut.

Where should garbage cans be cleaned?

• Away from food and utensils

• Next to food-prep areas

• In dishwashing areas

• In food-storage areas

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

• 152°F (67°C)

• 180°F (82°C)

• 192°F (89°C)

• 200°F (93°C)

What is the third step in cleaning and sanitizing a prep table?

• Sanitizing

• Airdrying

• Rinsing

• Cleaning