What is the correct order of steps for cleaning and sanitizing in a three-compartment sink?
a.Rinse in clean water, wash in detergent, sanitize, drain, then towel dry
b.Wash in detergent, sanitize, rinse the sanitizer off in clean water, then stack items wet
c.Sanitize first, then wash in detergent, rinse in clean water, and air dry on a rack
d.Scrape/pre-clean, wash in detergent, rinse in clean water, sanitize, then air dry
解析
The proper sequence is to scrape or pre-rinse the item, wash in the first compartment with detergent and water at 110°F or hotter, rinse in the second with clean water, sanitize in the third, and then air dry. Sanitizing before washing is useless because soil shields the microbes, and rinsing after the sanitizer washes the sanitizer back off. Towel drying or stacking items while wet recontaminates them, which is why air drying is the required last step.
免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
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?
最近核对: · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对