Questions and Answers
Who should apply pesticides in a foodservice operation?
What type of water must be provided to a hand washing sink?
Potable water only
Which of the following does not require sanitizing?
What are the important food safety features to look for when selecting flooring, wall, and ceiling materials?
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When must food-contact surfaces be clean and sanitized?
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What mistake was made when a food handler dropped the end of a hose into a mop bucket?
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What must a sink be equipped with to prevent backflow?
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What must be done when transferring cleaner from its original container into a smaller working container?
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What information should a master cleaning schedule contain?
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How can grease and condensation buildup on surfaces be avoided?
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What was done incorrectly when an employee placed a full garbage bag on a prep table?
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In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
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What is one effective way to keep an operation pest-free?
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What goes in the first compartment of a properly set up three compartment sink?
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What is the correct way to store mops in between uses?
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How high must legs be on table-mounted equipment?
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What must be done in case of an imminent health hazard, such as a water supply interruption?
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Where should garbage cans be cleaned?
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Which surfaces must be both cleaned and sanitized?
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Who should apply pesticides in a restaurant or food service operation?
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What should a hand washing station have?
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What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
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What must managers do after creating a master cleaning schedule?
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Which feature is most important for a chemical storage area?
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What is the third step in cleaning and sanitizing a prep table after scraping and washing?
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What is the first step in cleaning and sanitizing items in a three-compartment sink?
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Study Notes
Pest Control
- Pesticides in foodservice should only be applied by a licensed pest control operator.
Handwashing Facilities
- Handwashing sinks must be supplied with potable (drinkable) water.
- Must have hot and cold water, soap, a hand-drying method, and a garbage container.
Sanitization Requirements
- Walls do not require sanitization.
- Food-contact surfaces must be clean and sanitized before switching between different food types.
Cross-Connection and Backflow Prevention
- Dropping a hose into a mop bucket creates a cross-connection.
- To prevent backflow, sinks must have an air gap.
Chemical Storage and Labeling
- Containers used for cleaning substances should always be labeled with contents for safety.
- Well-lit chemical storage areas are crucial for safety.
Cleaning Schedules
- Master cleaning schedules should detail what needs to be cleaned, when, by whom, and the methods used.
Prevention of Hazards
- Correct ventilation prevents grease and condensation buildup.
- Actions taken during imminent health hazards may include immediate fixing or closing the operation.
Garbage Disposal
- Garbage cans should be cleaned away from food and utensils to maintain hygiene.
Dishwashing Procedures
- In a heat-sanitizing dishwasher, the final rinse must reach a minimum temperature of 180°F (82°C).
- The first compartment of a three-compartment sink should contain wash water, and after scraping and washing, the third step is rinsing.
Equipment Storage
- Table-mounted equipment must be elevated at least 4 inches (10 cm) off the ground.
- Mops should be hung on hooks between uses to ensure proper hygiene.
Staff Training
- Staff must be trained to adhere to the master cleaning schedule created by managers.
Pest Denial
- Maintaining pest-free operations involves denying pests access to the premises.
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Description
Test your knowledge on essential food safety and sanitation practices, including pest control, handwashing facilities, and chemical storage. Understand the requirements for sanitization and how to prevent hazards in food service settings. This quiz covers vital information for maintaining health standards in food handling.
