Pests & FacilitiesCâu 159 / 240
What is the safe order of the three sinks in a three-compartment setup, and why does rinse come between wash and sanitize?
a.Rinse, wash, sanitize — to soften debris first
b.Wash, rinse, sanitize — the rinse removes detergent so it does not weaken the sanitizer
c.Sanitize, rinse, wash — so soap does not touch food
d.Wash, sanitize, rinse — to wash off the sanitizer
Giải thích
The order is wash, rinse, sanitize: detergent is rinsed away in the middle sink so leftover soap does not interfere with or weaken the sanitizer in the third sink. Sanitizing before rinsing, or rinsing off the sanitizer at the end, would leave items unsafe. After sanitizing, items are air dried, not rinsed.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which of the following is a facility requirement that helps keep a kitchen sanitary and pest-free?
- 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?
- Before an exterminator applies pesticide in the kitchen, what should staff do to protect food and equipment?
- A restaurant currently posts a 'B' grade. What does this generally tell customers and the operator?
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