In the wash compartment of a three-compartment sink, what is the minimum detergent-water temperature the Food Code specifies?
a.At least 171°F
b.At least 75°F
c.At least 90°F
d.At least 110°F
Giải thích
The wash solution in a manual warewashing sink must be kept at least 110°F, hot enough for the detergent to cut grease and lift soil off the item. Water at 75°F or 90°F leaves a film behind, and that film shields microbes from the sanitizer in the third compartment. The 171°F figure is the separate minimum for hot-water immersion sanitizing, not for the wash step; a wash tank held that hot would scald the person washing.
Trích dẫn luật: FDA Food Code §4-501.19Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- What is the primary purpose of a master cleaning schedule?
- Which characteristics should multiuse food-contact surfaces and equipment have under the Food Code?
- A hose is connected to a faucet and left submerged in a mop bucket of dirty water. What hazard does this create?
- Why does the Food Code set minimum lighting intensity levels for different areas of a food establishment?
- How should indoor garbage containers holding food waste be maintained?
- Cutting boards and knives are used to prepare raw chicken and then, without cleaning, used for ready-to-eat salad greens. Beyond cross-contamination, what cleaning rule is violated?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra