Cleaning & SanitizingQuestion 131 of 319
When buying new commercial kitchen equipment such as a slicer or food processor, what certification mark indicates it meets food-safety design standards?
a.NSF / ANSI listing
b.UL Listed for electrical safety only
c.USDA Organic label
d.Energy Star rating
Explanation
Food equipment intended for a commercial kitchen should bear an NSF/ANSI mark (or an equivalent ANSI-accredited certification). This indicates the equipment is built from approved materials, has smooth, easily cleanable surfaces, and can be properly sanitized. UL covers electrical safety only; Energy Star and USDA Organic are unrelated to food-contact design.
Law Reference: Cal. H&S Code §114130Practice all 319 questions free — no signup required.
Related questions on this topic
- What is the FIRST step before placing dirty pots into the wash compartment of a three-compartment sink?
- May a designated handwashing sink be used to rinse dishes when the warewashing sink is full?
- What is the primary purpose of a mop sink (janitorial sink) in a food facility?
- Food-contact surfaces (counters, cutting boards, utensils) must be made of materials that are:
- A cook accidentally mixes a chlorine sanitizer at 400 ppm, much higher than the required range. What is the problem?
- Chlorine sanitizer is MOST effective when the solution's pH is:
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review