Pests & FacilitiesCâu 137 / 240
What must a food establishment provide at its handwashing sinks?
a.Hot and cold running water, soap, and single-use towels or a hand dryer
b.Only cold water
c.A shared cloth towel
d.Just a bottle of hand sanitizer
Giải thích
Handwashing sinks must have hot and cold running water, soap, and a means of drying such as single-use paper towels or a hand dryer, and must be kept accessible and unblocked. Cold water only, a shared cloth towel, or sanitizer alone do not allow proper handwashing. These sinks are reserved for handwashing, not food prep or dishwashing.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- 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?
- How should garbage be managed to support pest control and sanitation?
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