Pests & FacilitiesCâu 136 / 240
How must toxic chemicals such as sanitizer, degreaser, and pesticide be stored in a food establishment?
a.On a shelf above the prep line for easy reach
b.In unlabeled bottles to save space
c.Mixed together in one large bucket
d.In their labeled original containers, in a designated area separate from and below food and food-contact items
Giải thích
Toxic chemicals must be kept in labeled original containers and stored in a designated area that is separate from and below food, utensils, and food-contact surfaces. Storing them above food, in unlabeled bottles, or mixed together risks chemical contamination and dangerous reactions. Proper labeling and separation prevent poisonings.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- In a high-temperature dish machine, the final sanitizing rinse must reach a minimum temperature of about:
- 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?
- What must a food establishment provide at its handwashing sinks?
- During service, the only handwashing sink in the kitchen is blocked by stacked boxes and has no soap. Why is this a serious violation?
- Why must a food establishment maintain adequate lighting and ventilation?
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Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra