Cross-Contamination & AllergensQuestion 38 of 319
Wet wiping cloths used to clean food contact surfaces should be:
a.Left on the prep table between uses so they are handy
b.Stored in the cook's apron pocket
c.Rinsed under hot tap water only
d.Held in a labeled bucket of sanitizer solution between uses, at the proper concentration
Explanation
Wet cloths must be stored submerged in approved sanitizer between uses. Leaving cloths on counters allows bacteria to grow on food residue and spreads contamination to other surfaces.
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