设施、清洁与虫害第 288 / 320 题
What is the correct order of steps for cleaning and sanitizing in a three-compartment sink?
a.Rinse, wash, sanitize, then towel dry
b.Wash, sanitize, rinse, then stack while wet
c.Sanitize, wash, rinse, then air dry
d.Scrape/pre-clean, wash in detergent, rinse in clean water, sanitize, then air dry
解析
The proper sequence is to first scrape or pre-rinse the item, wash in the first compartment with detergent and water at 110°F or hotter, rinse in the second compartment with clean water, sanitize in the third compartment, and then air dry. Towel drying or stacking wet can recontaminate items. Air drying prevents wiping sanitizer off and adding new contamination.
免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- 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?
- 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?
- For an iodine-based (iodophor) sanitizer, which concentration range is generally correct?