Pests & FacilitiesCâu 133 / 240
In a high-temperature dish machine, the final sanitizing rinse must reach a minimum temperature of about:
a.180°F at the manifold (with the dish surface reaching about 160°F)
b.100°F
c.70°F
d.41°F
Giải thích
A high-temperature (hot-water) dish machine sanitizes with a final rinse of about 180°F, which brings the dish surface temperature to roughly 160°F to kill pathogens. Temperatures like 100°F or 70°F are far too low to sanitize by heat. A temperature gauge or heat-sensitive label should confirm the machine reaches the required temperature.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- What is the correct concentration range for a chlorine (bleach) sanitizing solution?
- How should the concentration of a chlorine sanitizer solution be verified?
- What is the difference between cleaning and sanitizing?
- How often must food-contact surfaces used with TCS food be cleaned and sanitized during continuous use?
- A self-service salad bar is set up in the dining room. What equipment is required to protect the food from customer contamination?
- How must toxic chemicals such as sanitizer, degreaser, and pesticide be stored in a food establishment?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra