Pests & FacilitiesCâu 154 / 240
Which of the following is a facility requirement that helps keep a kitchen sanitary and pest-free?
a.Wooden, unsealed floors in the prep area
b.Cracked walls with open gaps to the outside
c.Smooth, durable, non-absorbent, easily cleanable floors, walls, and ceilings kept in good repair
d.Carpeted floors in the cooking line
Giải thích
Kitchen floors, walls, and ceilings must be smooth, durable, non-absorbent, and easy to clean, and kept in good repair so dirt and pests have nowhere to hide. Unsealed wood, cracked walls, and carpet absorb soil, harbor pests, and cannot be properly cleaned. Sound, cleanable surfaces are a basic facility requirement.
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
- Which is the correct way to clean and sanitize a large stationary slicer that cannot be moved to the sink?
- A hot-holding self-service soup station is offered to customers. Which controls protect the displayed food?
- When a NYC health inspector arrives to inspect a restaurant, what should the manager do?
- Where should a chemical sanitizer bucket be kept during service to avoid contaminating food?
- A restaurant keeps a pest-control logbook. Why is documenting pest sightings and exterminator visits important?
- Which condition would most likely attract and support a roach population in a kitchen?
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