After washing, rinsing, and sanitizing glassware in the three-compartment sink, what is the correct final step?
a.Stack the wet glassware at once to save space
b.Let them air dry completely before stacking or storing
c.Hand dry each glass with a clean cloth towel
d.Blow into each glass to speed up the drying
解析
Cleaned and sanitized items must be allowed to air dry; wiping with a towel, stacking while wet, or blowing into a glass can recontaminate the surfaces you just sanitized. Trapped moisture between stacked wet items can also let bacteria grow. Air drying on a clean, drained surface is the correct, contamination-free final step.
法律依据: FDA Food Code §4-901.11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
- 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?
- 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?
- When installing an air gap to protect a food-prep sink drain, what minimum vertical distance is generally required?
- A manager builds a master cleaning schedule. Which detail is LEAST necessary to include for each task?
- A dish crew sanitizes utensils by immersion in 171°F water in the third compartment. How long must the utensils stay submerged?
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