设施、清洁与虫害第 282 / 320 题
In a three-compartment sink, staff are hot-water immersion sanitizing without chemicals. What water temperature and time meet the Food Code?
a.Immersion in water at 171°F or higher for at least 30 seconds
b.Immersion in water at 110°F for 10 seconds
c.Immersion in water at 75°F for 60 seconds
d.Immersion in water at 135°F for 5 seconds
解析
For manual hot-water sanitizing in a three-compartment sink, items must be immersed in water maintained at 171°F or hotter for at least 30 seconds. This heat kills pathogens without chemicals. Cooler temperatures such as 110°F or 135°F will not reliably sanitize in that time.
法律依据: FDA Food Code §4-703.11免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- What is the key difference between cleaning and sanitizing a food-contact surface?
- A dishwasher mixes a chlorine sanitizing solution for the third sink. What concentration and conditions are correct?
- A slicer is used continuously to slice deli meats throughout a busy lunch. How often must its food-contact surfaces be cleaned and sanitized during that continuous use?
- Which backflow prevention method is considered the most reliable because it creates a physical gap that no back-siphonage can cross?
- In a high-temperature dish machine, what final rinse temperature is generally required to sanitize with heat?
- Where should cleaning chemicals and pesticides be stored in a food establishment?