ch 11

Question 0

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer 0

Every 4 hours

Question 1

What is sanitizing?

Answer 1

Reducing pathogens to safe levels

Question 2

An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to endure that it has been made correctly?

Answer 2

Test the solution with a sanitizer test kit.

Question 3

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

Answer 3

Check with the local regulatory authority

Question 4

What should be done when throwing away chemicals?

Answer 4

Follow label instructions and any regulatory requirements that apply.

Question 5

Material Safety Data Sheets (MSDS) should be

Answer 5

kept so employees can access them.

Question 6

Flatware and utensils that have been cleaned and sanitized should be stored

Answer 6

with the handles facing up

Question 7

What is the correct way to clean and sanitize a prep table?

Answer 7

Wash, rinse, sanitize, air-dry