USPH QUESTIONS PART 3

1. What is the required cleaning procedure for coffee and tea urns?

• - A) Clean only the exterior
• - B) Flush out, clean, de-lime, and rinse cloth filters in cold water
• - C) No cleaning is required during inspection
• - D) Only clean the filters

2. How must fruits and vegetables be handled before preparation and service?

• - A) They should be wiped with a cloth
• - B) Fruits and vegetables must be washed thoroughly
• - C) Leave them unwashed until after service
• - D) Freeze them before washing

3. What is the guideline for handling thawed food items during inspection?

• - A) Leave them out at room temperature
• - B) Thaw them properly under refrigeration or cold running water
• - C) Mix thawed food with fresh food
• - D) Store thawed food in carton boxes

4. What must be done to ensure the cleanliness of dishwashing machines?

• - A) Leave them uncleaned after each use
• - B) Clean properly each day, ensuring the wash and rinse arms are free from obstructions
• - C) Only clean them once a week
• - D) Wash only the exterior

5. How should pots and pans be handled after being washed in the pot washer?

• - A) They should be left in the soil section
• - B) Ensure they are properly cleaned, sanitized, and separated from soiled items
• - C) Place them on the floor for easier access
• - D) Store them without cleaning

6. What must be done with utensils after using them in food preparation?

• - A) Leave them on the worktable
• - B) Clean and sanitize utensils between each change of use
• - C) Wash them only at the end of the day
• - D) Store them without cleaning

7. What should be done to ensure the cleanliness of stainless steel benches in pantry sections?

• - A) Only clean them weekly
• - B) Ensure they are clean and disinfected
• - C) Leave them uncleaned for faster use
• - D) Only wipe them with water

8. What should be done with utensils like knives or ladles that are found in buckets?

• - A) Leave them there until after the inspection
• - B) Remove them, clean, and sanitize properly
• - C) Keep them in the buckets during inspection
• - D) Use them for food preparation without cleaning

9. What must be ensured about the air conditioning vents in the galley?

• - A) Leave them uncleaned
• - B) Ensure they are free of dust accumulation
• - C) Turn off the air conditioning during inspection
• - D) Let dust accumulate during operations

10. What is required to maintain proper ventilation in the galley?

• - A) Turn off the ventilation system
• - B) Ensure the ventilation system is free of dirt, grease, and condensation
• - C) Allow condensation to accumulate
• - D) Only check the ventilation monthly