What is the requirement for water used in food preparation and warewashing?
a.Any water is acceptable as long as it looks clear and has no odor
b.Only drinking water must be potable, not wash water
c.It must be rainwater (rooftop runoff) in a cistern
d.It must come from an approved, potable (drinkable) source
Giải thích
All water used in a food establishment for drinking, food preparation, warewashing, and handwashing must come from an approved public water system or an approved, tested private source, meaning it is potable. Appearance and odor are not a safe test; water can look clear and still carry pathogens or chemicals, and the potable requirement covers warewashing exactly as it covers drinking. Collected rainwater is not an approved source. Non-potable water may only be used for restricted purposes like some irrigation, never for food contact.
Trích dẫn luật: FDA Food Code §5-101.11Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- 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?
- A hose bibb (outdoor faucet) is used to attach a hose for cleaning. What device is commonly installed to prevent backflow at that connection?
- During a routine check the manager finds gnaw marks on a flour bag, greasy rub marks along a wall, and small dark droppings. What is the best response?
- A manager tests the chlorine sanitizer in the third sink and the test strip reads 200 ppm. What should the manager do?
- How does the cleaning of nonfood-contact surfaces, like equipment legs, shelving, and hood exteriors, differ from food-contact surfaces?
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