A slicer is used continuously to slice deli meats throughout a busy lunch. How often must its food-contact surfaces be cleaned and sanitized during that continuous use?
a.At least every 4 hours
b.Every 12 hours
c.Only once at the end of the day
d.Only when it looks visibly dirty
Explanation
Food-contact surfaces of equipment used with TCS food in continuous operation must be cleaned and sanitized at least every 4 hours to keep pathogen levels from building up. Waiting until the end of the day or until soil is visible allows bacteria to grow between uses. More frequent cleaning is required when contamination is likely.
Law Reference: FDA Food Code §4-602.11Practice all 320 questions free — no signup required.
Related questions on this topic
- What is the key difference between cleaning and sanitizing a food-contact surface?
- In a three-compartment sink, staff are hot-water immersion sanitizing without chemicals. What water temperature and time meet the Food Code?
- A dishwasher mixes a chlorine sanitizing solution for the third sink. What concentration and conditions are correct?
- Which backflow prevention method is considered the most reliable because it creates a physical gap that no back-siphonage can cross?
- In a high-temperature dish machine, what final rinse temperature is generally required to sanitize with heat?
- Where should cleaning chemicals and pesticides be stored in a food establishment?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review