Pests & Facilities第 151 / 240 题
Which is the correct way to clean and sanitize a large stationary slicer that cannot be moved to the sink?
a.Wipe it once with a dry cloth
b.Unplug it, disassemble removable parts, wash-rinse-sanitize them, and clean and sanitize the fixed surfaces in place, then air dry
c.Spray it with sanitizer only, without washing
d.Cover it and clean it next week
解析
Large stationary equipment is cleaned by unplugging it, removing detachable parts to wash, rinse, and sanitize, and cleaning then sanitizing the fixed food-contact surfaces in place before air drying. A dry wipe or sanitizer-only spray skips the cleaning that sanitizer needs to work. Slicers must be cleaned and sanitized at least every 4 hours in continuous use.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- 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?
- A manager notices roaches are attracted to the moist area under a leaking dish sink. Under IPM, what is the best long-term fix?
- A hot-holding self-service soup station is offered to customers. Which controls protect the displayed food?
- When a NYC health inspector arrives to inspect a restaurant, what should the manager do?
- Which of the following is a facility requirement that helps keep a kitchen sanitary and pest-free?