A manager tests the chlorine sanitizer in the third sink and the test strip reads 200 ppm. What should the manager do?
a.Use the 200 ppm solution as it is, since a stronger chlorine mix sanitizes faster and leaves no residue
b.Add more chlorine until the strip reads 300 ppm, then soak the wares in that stronger bath
c.Dilute the solution to bring it back into the 50 to 100 ppm range before sanitizing
d.Skip the strip test on later shifts and mix by the cap measurement printed on the bleach jug
解析
At 200 ppm the chlorine concentration is above the effective 50 to 100 ppm range, which can be corrosive, leave residue, and is not necessary for sanitizing. The manager should add water to dilute it back into range and retest. Pushing it to 300 ppm makes an already-overstrong solution worse, and mixing by the cap without a strip is how solutions drift out of range in the first place. Too-strong sanitizer is a real hazard, not extra insurance.
法律依据: FDA Food Code §4-501.114免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
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- What is the requirement for water used in food preparation and warewashing?
- During a routine check the manager finds gnaw marks on a flour bag, greasy rub marks along a wall, and small dark droppings. What is the best response?
- How does the cleaning of nonfood-contact surfaces, like equipment legs, shelving, and hood exteriors, differ from food-contact surfaces?
- When manually sanitizing with hot water, why must the water temperature be tightly controlled at 171°F for the full 30 seconds?
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