Cơ sở, Vệ sinh & Côn trùngCâu 309 / 320
In food prep and warewashing areas, what should floors, walls, and ceilings be made of?
a.Smooth, durable, and nonabsorbent materials that are easily cleanable
b.Bare, untreated concrete with open cracks
c.Carpet for comfort underfoot
d.Porous unsealed wood planks
Giải thích
In areas subject to moisture and food debris, floors, walls, and ceilings must be built of smooth, durable, nonabsorbent, and easily cleanable materials so they can be kept clean and do not harbor moisture or pests. Carpet, cracked concrete, or porous wood absorb spills and are impossible to sanitize. Correct construction materials are a first-line defense against contamination and pests.
Trích dẫn luật: FDA Food Code §6-101.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- How does the cleaning of nonfood-contact surfaces, like equipment legs, shelving, and hood exteriors, differ from food-contact surfaces?
- When manually sanitizing with hot water, why must the water temperature be tightly controlled at 171°F for the full 30 seconds?
- After a pest control treatment, staff find dead cockroaches behind equipment. What must be done?
- Which practice best supports Integrated Pest Management by denying pests food and water?
- Why should a food establishment hire a licensed Pest Control Operator (PCO) rather than have kitchen staff apply pesticides themselves?
- A high-temp dish machine's data plate lists operating temperatures, but the manager wants to confirm dishes are actually being sanitized. What is a reliable check?
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