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