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A manager sees a cook rinsing a cutting board in the handwashing sink. Why is this a violation?
a.Handwashing sinks are too small for boards
b.The sink water is not hot enough
c.It wastes water
d.Handwashing sinks may be used only for handwashing, not for washing equipment, food, or dumping liquids
Giải thích
A handwashing sink must be used only for washing hands; it may not be used to rinse equipment, prep food, or dump mop water, because doing so can contaminate the sink and discourage proper handwashing. The problem is not the sink size or water temperature. Equipment must be cleaned in a designated warewashing or prep sink instead.
Trích dẫn luật: FDA Food Code §5-205.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A cook at a taquería assembles cold chicken tacos, placing shredded chicken, cilantro, and onion directly onto tortillas that will be served without further cooking. How should the cook handle this ready-to-eat food?
- According to the FDA Food Code, what is the minimum total time a food handler should spend washing hands, from wetting to drying?
- A prep cook finishes cutting raw chicken and is about to start chopping lettuce for salads. What must the cook do first?
- Where is a food handler permitted to wash their hands in the establishment?
- A cook wearing single-use gloves takes out the trash, comes back, and starts plating salads with the same gloves. What is the correct practice?
- When must single-use gloves be changed during food preparation? Select the best answer.
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