Pests & FacilitiesQuestion 146 of 240
A wiping cloth used to clean tables between customers should be stored:
a.Dry on the prep counter
b.In the cook's apron pocket
c.Submerged in a bucket of properly mixed sanitizer solution between uses
d.Hung on the faucet
Explanation
In-use wiping cloths should be kept submerged in a correctly mixed sanitizer solution (for chlorine, 50-100 ppm) between uses so they do not grow bacteria and spread it around. Leaving cloths dry on counters, in pockets, or on faucets lets pathogens multiply on them. The sanitizer bucket must be refreshed when it weakens or gets dirty.
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