WHAT IS REQUIRED FOR MEASURING THE SANITIZING RINSE TEMPERATURE IN A HIGH-TEMPERATURE DISHWASHING MACHINE?
Time-temperature indicator
Maximum registering thermometer
Thermocouple with immersion probe
Infrared thermometer
IF FOOD CONTACT SURFACES ARE IN CONSTANT USE, HOW OFTEN MUST THEY BE CLEANED AND SANITIZED?
Every 4 hours
Every 6 hours
Every 7 hours
Every 5 hours
WHAT IS THE ACCEPTABLE CONTACT TIME WHEN SANITIZING FOOD CONTACT SURFACES?
Soak the item in an iodine solution for 7 seconds
Soak the item in an ammonia solution for 7 seconds.
Soak the item in a chlorine solution for 7 seconds
Soak item in very hot water for 7 seconds.
WHAT MUST FOOD HANDLERS DO TO MAKE SURE SANITIZING SOLUTION FOR USE ON FOOD-CONTACT SURFACES HAS BEEN MADE CORRECTLY?
Test the solution with a sanitizer kit.
Mix the solution with equal parts of water.
Try out the solution on a food-contact surface.
Use very hot water when making the solution.
GEORGE IS GETTING READY TO WASH DISHES IN A THREE-COMPARTMENT SINK. WHAT SHOULD BE HIS FIRST TASK?
Remove leftover food from the dishes.
Fill the first sink with detergent and water.
Clean and sanitize the sinks and drain boards.
Make sure there is a working clock with a second hand.
WHICH FEATURE IS THE MOST IMPORTANT FOR A CHEMICAL STORAGE AREA?
Nonskid floor mats
Good lighting
Emergency shower system
Single-use towels
HOW SHOULD FLATWARE (FORKS, KNIVES, SPOONS) AND UTENSILS THAT HAVE BEEN CLEANED AND SANITIZED BE STORED?
In drawers that have been washed and rinsed.
Four inches from the floor
Below cleaning utensils
With handles facing up
