AFS 8.2

What percentage of dishcloths were found to be contaminated with pathogenic bacteria?

• 100%

• 90%

• 85%

• 95%

What is the recommended level of solution for storing cloth towels when not in use?

• 600-800 ppm

• 100-200 ppm

• 200-400 ppm

• 400-600 ppm

What should be done with re-usable cloths after contact with High Risk, TCS Foods, Raw Foods, or soil?

• Launder, sanitize, and dry

• Dispose of

• Use for hand-drying

• Store in a covered container

What should be used for washing cleaning tools and filling buckets?

• Dishwashing sink

• Utility sink

• Hand wash sink

• Any of the above

Where should chemicals be stored to avoid accidental cross-contamination?

• In the food storage area

• In a locked storage cupboard or cabinet

• In unmarked containers

What is the purpose of a Deep Cleaning Schedule?

• To clean food contact surfaces

• To clean utensils

• To clean behind equipment and storage areas

• To clean hand contact surfaces

What is the main responsibility of the manager in ensuring cleanliness and safety in the operation?

• To wash hands after handling chemicals

• To store chemicals in the original packaging

• To observe and offer support and re-training

• To carry out all the cleaning

What should be done with dirty water from mop buckets?

• Dispose in a dishwashing sink

• Dispose in a food prep sink

• Dispose in a hand wash sink

• Dispose in a floor drain