In food prep and warewashing areas, what should floors, walls, and ceilings be made of?
a.Carpeting in the prep aisles to cushion the staff standing a full shift
b.Porous unsealed wood planks that can be sanded smooth whenever they stain
c.Smooth, durable, and nonabsorbent materials that are easily cleanable
d.Bare concrete, untreated and cracked, that lets spills drain away fast
解析
In areas subject to moisture and food debris, floors, walls, and ceilings must be built of smooth, durable, nonabsorbent, and easily cleanable materials so they can be kept clean and do not harbor moisture or pests. Carpet soaks up spills, unsealed wood absorbs moisture through its grain, and cracked concrete holds debris where it cannot be reached — none of the three can be sanitized. Correct construction materials are a first-line defense against contamination and pests.
法律依据: FDA Food Code §6-101.11免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
- 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?
- After a pest control treatment, staff find dead cockroaches behind equipment. What must be done?
- Which practice best supports Integrated Pest Management by denying pests food and water?
- Why should a food establishment hire a licensed Pest Control Operator (PCO) rather than have kitchen staff apply pesticides themselves?
- A high-temp dish machine's data plate lists operating temperatures, but the manager wants to confirm dishes are actually being sanitized. What is a reliable check?
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