Ch. 10 - Food Establishment Design

Question 1

All food on display must be protected by packaging, sneeze guards, display cases or through other means. (T or F)

Answer 1

True

Question 2

Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit. (T or F)

Answer 2

True

Question 3

Cutting boards must be sanitized at least three times a day. (T or F)

Answer 3

False

Question 4

Carbon monoxide poisoning can result from a faulty gas-fired hot water unit. (T or F)

Answer 4

True

Question 5

Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination. (T or F)

Answer 5

True

Question 6

Bathrooms for employees must be provided:

Answer 6

Always

Question 7

Wiping cloths must be stored in a sanitizing solution with a strength of:

Answer 7

50 ppm

Question 8

Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it. (T or F)

Answer 8

False

Question 9

Hand wash sinks must be provided in or near all of the following areas except:

Answer 9

Customer areas

Question 10

During chemical sanitization, the chemical solution must be checked by:

Answer 10

Test kit