Cơ sở, Vệ sinh & Côn trùngCâu 296 / 320
Which characteristics should multiuse food-contact surfaces and equipment have under the Food Code?
a.Absorbent so they soak up spills
b.Rough textured for better grip
c.Made of untreated raw wood
d.Smooth, durable, nonabsorbent, and easy to clean
Giải thích
Multiuse food-contact surfaces must be smooth, durable, nonabsorbent, corrosion-resistant, and easy to clean so they can be effectively cleaned and sanitized and do not harbor pathogens. Absorbent, rough, or raw-wood surfaces trap moisture and food and cannot be reliably sanitized. Choosing the right construction materials is a foundational facility-design decision.
Trích dẫn luật: FDA Food Code §4-101.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A cook fills a spray bottle with degreaser from a bulk drum. What must be done before it goes on the shelf?
- To deny pests access to the building, what is a correct control at exterior openings?
- What is the primary purpose of a master cleaning schedule?
- A hose is connected to a faucet and left submerged in a mop bucket of dirty water. What hazard does this create?
- In the wash compartment of a three-compartment sink, what is the minimum detergent-water temperature the Food Code specifies?
- Why does the Food Code set minimum lighting intensity levels for different areas of a food establishment?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra