ICF - DIETETIC SERVICE - CLEANING AND DISINFECTION OF UTENSILS

Question 1

In ICF, all utensils used for eating, drinking and in the preparation and service of food and drink shall be cleaned and ___ or discarded after each usage.

1. Discharged
2. Bleached
3. Disinfected
4. None of the above

Answer 1

3. Disinfected

Question 2

In ICF, gross food particles shall be removed by careful scraping and __ in running water.

1. Pre-rinsed
2. Bleached
3. Disinfecting
4. All the above

Answer 2

1. Pre-rinsed

Question 3

In ICF, the utensils shall be thoroughly washed in hot water (minimum temp of 110F/43C, using soap or detergent, rinsed in hot water to remove soap or detergent and ___ by one of three methods.

1. Disinfected
2. Misdirected
3. Reinfected
4. None of the above

Answer 3

1. Disinfected

Question 4

In ICF, there are three accepted methods approved by the Department for disinfecting kitchen utensils.
Which of the following is NOT accepted?
1. Immersion for at least two minutes in clean water at 77C/170F
2. Immersion for at least 30 seconds in clean water at 83C/180F
3. Immersion in bleach water for five seconds
4. Immersion in water containing bactericidal chemical as approved by the Department

Answer 4

3. Immersion in bleach water is not an accepted method

Question 5

In ICF, after disinfection the utensils shall be allowed to drain and dry in racks or baskets on nonabsorbent surfaces. Drying cloths may be used. TRUE OR FALSE

Answer 5

FALSE

Question 6

In ICF, results obtained with dishwashing machines shall be ___ to those obtained by the methods outlined previously and all dishwashing machines shall meet the requirements contained in Standard No. 3 as amended in 1965.

1. Equal
2. Same
3. Divided
4. None of the above

Answer 6

1. Equal