设施、清洁与虫害第 306 / 320 题
How does the cleaning of nonfood-contact surfaces, like equipment legs, shelving, and hood exteriors, differ from food-contact surfaces?
a.They must be cleaned at a frequency that keeps soil and debris from accumulating, but do not require the same routine sanitizing as food-contact surfaces
b.They never need cleaning at all
c.They must be sanitized every 4 hours like slicers
d.They can only be cleaned once a year
解析
Nonfood-contact surfaces must be cleaned often enough to prevent buildup of dust, dirt, food debris, and grease, which can attract pests and harbor soil, but they do not require the same every-use sanitizing that food-contact surfaces do. Regular attention to legs, shelves, and hood exteriors keeps the whole environment sanitary. Neglecting them invites pests and cross-contamination even if the food-contact surfaces are clean.
法律依据: FDA Food Code §4-602.13免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- 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?
- A manager tests the chlorine sanitizer in the third sink and the test strip reads 200 ppm. What should the manager do?
- When manually sanitizing with hot water, why must the water temperature be tightly controlled at 171°F for the full 30 seconds?
- After a pest control treatment, staff find dead cockroaches behind equipment. What must be done?
- In food prep and warewashing areas, what should floors, walls, and ceilings be made of?