设施、清洁与虫害第 287 / 320 题
Where should cleaning chemicals and pesticides be stored in a food establishment?
a.On a shelf directly above the prep table for quick access
b.In a designated area separate from and below food, utensils, and single-use items
c.Inside the walk-in cooler with the produce
d.In unlabeled spray bottles near the cook line
解析
Toxic materials such as cleaners and pesticides must be stored in a designated area away from food, equipment, utensils, and single-service items, and ideally below them so they cannot spill or drip onto food. Storing chemicals above or among food invites contamination. Working containers must also be clearly labeled with the product's common name.
法律依据: FDA Food Code §7-201.11免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- 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?
- What is the correct order of steps for cleaning and sanitizing in a three-compartment sink?
- Which set of practices forms the foundation of Integrated Pest Management (IPM)?
- A manager sets up a quaternary ammonium (quat) sanitizer solution. How should the correct concentration be determined?