Facilities, Cleaning and Sanitizing Review

Front

Operations with well water must be tested

Back

yearly

Front

How hot should the hot water at a handwashing station get?

Back

At least 100 degrees

Front

Foodservice equipment that has been certified as meeting certain standards may be stamped with ____ mark.

Back

NSF

Front

What information should be posted on or near a dishwasher?

Back

maintenance records including service dates, work done and name of company

Front

Which is a source of potable water? Options: untested private water sources, gray-water collection tanks, water transport vehicles, collected rain water

Back

water transport vehicles

Front

Outdoor garbage containers should be

Back

kept covered with tight-fitting lids

Front

What is sanitizing?

Back

reducing pathogens to safe level

Front

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

Back

4 hours

Front

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

Back

Test the solution with a sanitizer kit.

Front

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

Back

Check with local regulatory authority