Podcast
Questions and Answers
Which method is best for ensuring correct concentration of a chemical sanitizer in a 3-compartment sink?
Which method is best for ensuring correct concentration of a chemical sanitizer in a 3-compartment sink?
Where must food handlers dispose of waste water?
Where must food handlers dispose of waste water?
The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. Which is performed incorrectly?
The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. Which is performed incorrectly?
Besides chlorine, what are the chemical sanitizers approved for restaurants and operations?
Besides chlorine, what are the chemical sanitizers approved for restaurants and operations?
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Using hard water when preparing a sanitizing solution will cause the sanitizer to be:
Using hard water when preparing a sanitizing solution will cause the sanitizer to be:
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Which method is the correct way to dry tableware, equipment, and food contact surfaces?
Which method is the correct way to dry tableware, equipment, and food contact surfaces?
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The first sink in a three-compartment sink is used for:
The first sink in a three-compartment sink is used for:
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What is the correct way to clean a cutting board?
What is the correct way to clean a cutting board?
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What precautions should a food handler take when cleaning up vomit?
What precautions should a food handler take when cleaning up vomit?
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What method of pest control can a person in charge or staff member perform?
What method of pest control can a person in charge or staff member perform?
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Which is a sign of pest infestation?
Which is a sign of pest infestation?
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Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a(n):
Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a(n):
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Study Notes
Chemical Sanitizers and Usage
- Best method to ensure correct concentration of chemical sanitizer in a 3-compartment sink is to test with an appropriate strip.
- Approved chemical sanitizers for restaurants include iodine and Quaternary ammonium.
- Using hard water affects the effectiveness of sanitizing solutions, making them less effective.
Waste Disposal and Cleaning Practices
- Wastewater must be disposed of in a service sink to prevent contamination.
- Proper cleaning of tools includes ensuring they are sanitized after being cleaned; failing to sanitize is a critical error.
- Tableware, equipment, and food contact surfaces should be air-dried for hygiene.
Cleaning Procedures
- Correct procedure for cleaning a cutting board is to wash, rinse, and sanitize.
- Precautions when cleaning up vomit include the use of personal protective equipment (PPE) for safety.
Pest Control
- Staff should routinely inspect incoming shipments for pests to ensure food safety.
- Signs of pest infestation include droppings around baseboards, indicating a need for immediate action.
- Food, water, and shelter will not attract pests if recyclables are stored in a clean, pest-proof container.
Three-Compartment Sink Usage
- The first sink in a three-compartment setup is designated for cleaning items before rinsing and sanitizing.
- Proper storage of mops and cleaning supplies is essential for maintaining cleanliness; incorrect storage includes leaving mops in dirty water.
Regulatory Guidelines
- Local regulatory authorities should be notified of any biohazards like vomit to ensure proper handling and cleaning following public health standards.
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Description
This quiz covers essential food safety and sanitization practices, including the proper use of chemical sanitizers and cleaning procedures in a food service environment. Learn about the importance of waste disposal, pest control, and maintaining hygiene standards to ensure safety in food handling.
