Which factor does NOT affect how well a chemical sanitizer works?
a.The temperature of the water in use
b.The color of the sink basin
c.The sanitizer concentration
d.Contact time and soil on the surface
解析
Chemical sanitizers work based on concentration, water temperature, contact time, water hardness and pH, and how clean the surface is; soil on the surface can neutralize the sanitizer. The color of the sink basin has no effect on sanitizing — the other three options are all real variables the Food Code makes managers control. Managers must control those real variables, especially concentration, temperature, and time, to sanitize effectively.
法律依据: FDA Food Code §4-501.114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
- 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 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?
- A staff member stores a bottle of drain cleaner on a shelf directly above a bin of flour. What is the risk and correct fix?
- After washing, rinsing, and sanitizing glassware in the three-compartment sink, what is the correct final step?
- When installing an air gap to protect a food-prep sink drain, what minimum vertical distance is generally required?
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