Pests & Facilities第 146 / 240 题
A wiping cloth used to clean tables between customers should be stored:
a.Dry on the prep counter
b.In the cook's apron pocket
c.Submerged in a bucket of properly mixed sanitizer solution between uses
d.Hung on the faucet
解析
In-use wiping cloths should be kept submerged in a correctly mixed sanitizer solution (for chlorine, 50-100 ppm) between uses so they do not grow bacteria and spread it around. Leaving cloths dry on counters, in pockets, or on faucets lets pathogens multiply on them. The sanitizer bucket must be refreshed when it weakens or gets dirty.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- In NYC's restaurant letter-grade system, what does a grade of 'A' posted in the window indicate?
- How do inspection violation points relate to the NYC letter grade a restaurant receives?
- Where must a NYC restaurant display its Health Department letter grade card?
- After sanitizing, how should clean dishes and utensils be dried?
- Which storage practice for dry goods best supports pest control?
- Why must a food establishment have a properly functioning sewage and plumbing system with no cross-connections or backups?