A busy dishroom crew starts using the designated handwashing sink to rinse mops and thaw a few packs of shrimp. Why is this a problem?
a.Rinsing mops there draws down the hot water that the dish machine needs for its final sanitizing rinse
b.Handwashing sinks must be used only for handwashing and kept accessible, not for other tasks
c.The practice is acceptable as long as the crew cleans and sanitizes the basin afterward each time
d.Mops belong in the food-prep sink, and the shrimp may be thawed in any basin with running water
解析
A handwashing sink must be used only for washing hands and must be kept accessible and stocked at all times, so staff are never discouraged from washing up. Using it to rinse mops or thaw food blocks and contaminates it, undermining hand hygiene, and cleaning it afterward does not restore the access staff needed during the shift. Hot-water supply is not the issue. Mop water goes to a service or mop sink, and food is thawed by approved methods — never in a prep sink used for mops, and never in the handwashing sink.
法律依据: FDA Food Code §5-205.11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 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?
- A drain line under a prep sink is leaking sewage-tainted water onto the floor. What is the correct approach to the plumbing?
- A manager wants to be sure staff are mixing sanitizer correctly on every shift. What is the most reliable way to confirm concentration?
- Which factor does NOT affect how well a chemical sanitizer works?
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