设施、清洁与虫害第 483 / 500 题
A dish crew sanitizes utensils by immersion in 171°F water in the third compartment. How long must the utensils stay submerged?
a.At least 10 seconds
b.At least 30 seconds
c.At least 60 seconds
d.At least 90 seconds
解析
Hot water manual sanitizing requires immersion for at least 30 seconds in water maintained at 171°F or above. Ten seconds belongs to a chlorine solution, and the longer times overstate what the Code sets for a hot water dip.
法律依据: FDA Food Code §4-703.11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
- 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?
- A manager builds a master cleaning schedule. Which detail is LEAST necessary to include for each task?
- A three-compartment sink runs a 50 mg/L chlorine solution at 100°F with a pH of 10 or less. What is the minimum contact time?
- A dishwasher mixes a weaker chlorine solution in the 25 to 49 mg/L range. What minimum water temperature does the Food Code set for it?
- A kitchen with very hard well water sets up a quaternary ammonium sanitizer. What limit does the Food Code place on the water?
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