Cleaning & SanitizingQuestion 23 of 319
Where should wet wiping cloths be stored between uses on food-contact surfaces?
a.Hanging over the edge of the prep sink
b.Fully submerged in a labeled bucket of sanitizer at the correct concentration
c.Folded on a clean shelf next to the cutting board
d.In the food worker's apron pocket
Explanation
Damp wiping cloths used on food-contact surfaces must be kept fully submerged in a sanitizer solution between uses. The sanitizer must be the same approved type and concentration used on the surfaces, and the bucket should be changed when visibly dirty or at least every four hours.
Law Reference: Cal. H&S Code §114115This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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Related questions on this topic
- After items are sanitized in the three-compartment sink, how should they be dried?
- For a high-temperature mechanical dishwasher, the final rinse water at the dish surface must reach at least:
- A low-temperature (chemical) mechanical dishwasher uses a chemical sanitizer in the final rinse. The rinse water must be at least:
- During continuous use, how often must food-contact surfaces such as cutting boards and slicers be cleaned and sanitized?
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- How should cleaning chemicals such as degreasers and sanitizer concentrates be stored?
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