污染与过敏原第 54 / 320 题
How should poisonous or toxic chemicals such as sanitizers and cleaners be stored in a food establishment?
a.Inside food prep sinks
b.Separate from food, utensils, and single-use items, and below or away from them
c.On the same shelf as dry food to save space
d.In unlabeled containers near the cooking line
解析
Chemicals must be stored physically separated from food, equipment, utensils, and single-service items, typically in a dedicated area below or away from them, and in clearly labeled original or working containers. Storing them with food, in prep sinks, or in unlabeled containers risks chemical contamination and mistaken use.
法律依据: FDA Food Code §7-201.11免费刷完整 320 道题库 — 无需注册。
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