Test
Chapter 10 Review
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Preguntas del test (13)
1Surfaces must be sanitized before they are cleaned
- AVerdadero
- BFalso
2Cleaning reduces the number of pathogens on a surface to safe levels
- AVerdadero
- BFalso
3Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
- AVerdadero
- BFalso
4Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items
- AVerdadero
- BFalso
5A food-contact surface must be cleaned and sanitized
- Abefore working with a different type of food.
- Bevery 6 hours.
- Conly if the food handler changes gloves.
- Dat the end of the food handler's shift.
6What is the correct way to clean and sanitize a prep table?
- ARemove food from surface, clean, rinse, sanitize, air-dry
- BRemove food from surface, rinse, clean, sanitize, air-dry
- CSanitize, remove food from surface, clean, rinse, air-dry
- DAir-dry, remove food from surface, rinse, sanitize, clean
7To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
- Arinse it from the surface and then apply it a second time.
- Btest the surface first to confirm that there are no pathogens.
- Cheat it to the temperature recommended by the manufacturer.
- Duse a test kit to check the sanitizer's concentration when mixing it.
8In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
- A152ºF (67ºC)
- B180ºF (82ºC)
- C192ºF (89ºC)
- D200ºF (93ºC)
9The first step in cleaning and sanitizing items in a three-compartment sink is
- Aair-drying items.
- Bwashing items in detergent.
- Cimmersing items in sanitizer.
- Drinsing, scraping, or soaking items.
10Which surfaces must be both cleaned and sanitized?
- AWalls
- BCutting boards
- CStorage shelves
- DGarbage containers
11Which feature is most important for a chemical storage area?
- AGood lighting
- BSingle-use towels
- CNonskid floor mats
- DEmergency shower system
12What is the correct way to store mops in between uses?
- APropped in a corner
- BIn a clean bucket
- CIn a utility sink
- DOn a hook
13A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
- ALabel the working container with its contents.
- BRead the safety data sheet (SDS) for the cleaner.
- CUse a new wiping cloth when first using the working container.
- DNote on the original container that some cleaner was put into a working container.
Información
- Descripción
- El usuario ha eliminado su información de asignaturas Test sobre Chapter 10 Review, creado por Usuario eliminado el 24/03/2020.
- Autor
- Usuario eliminado
- Idioma
- English
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- 15
- Historial
- Creado el 24 mar 2020 · actualizado el 26 mar 2020
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