Cleaning and sanitizing - Study guides, Class notes & Summaries

C. It makes cleaning and sanitizing easier - ANSWER-Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizing more complicated B. 6 Inches - ANSWER-What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches C. 165 F - ANSWER-W...

Five Guys Servsafe Questions And Answers With Real Tests An illness is an outbreak when ANS two or more people have the same symptoms and ate the same food an investigation by state and local regulators confirmed in a lab 3 Ways to contaminate food ANS Biological, chemical, physical 5 ways food becomes unsafe ANS Time temperature abuse Cross contamination Personal hygiene Poor cleaning and sanitizing

1. Safety Data Sheet ANS SDS 2. Occupational Safety and Health Administration ANS OSHA 3. A mechanical process using soap and water or detergent and water to remove all visible dirt debris and many disease causing germs. ANS Cleaning 4. A disease caused by bacteria that are transmitted through coughing or sneezing. ANS Tuberculosis 5. a chemical process used to reduce the number of disease causing germs on surfaces to a safe level. ANS Sanitizing 6. Prior to 2012, chemical manufacturer...

Cleaning and SanitizingCleaning Remove food residue, dirt and grease and other types of soil from surfaces Sanitizing Uses chemicals or heat to clean and disinfect at the same time and reduce microorganisms to a safe level Cleaning Types Physical - ex. scrubbing Thermal - ex. the use of hot water Chemical - ex. use of a detergent Combination of all three Cleaning Factors The type of material being cleaned The hardness or softness of the water The amount and type of ...

Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizing more complicated - ANSWER: C. It makes cleaning and sanitizing easier What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches - ANSWER: B. 6 Inches What minimum te...

The preservation technique that attempts to remove moisture is: - ANSWER-Dehydration Before you prepare a new raw animal food on a cutting board, you must - ANSWER-clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - ANSWER-reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - ANSWER-visit a...

Mold Assessment (FL) - Answer-A process performed by a mold assessor that includes the physical sampling and detailed evaluation of data obtained from a building history and inspection to formulate an initial hypothesis about the origin, identity, location and extent of amplification of mold growth greater than 10 square feet. Mold Remediation (FL) - Answer-The removal, cleaning, sanitizing, demolition or other treatment, including preventative activities, of mold or mold-contaminated matte...

C. It makes cleaning and sanitizing easier - ANSWER-Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizing more complicated B. 6 Inches - ANSWER-What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches C. 165 F - ANSWER-W...

Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - CORRECT ANSWER-C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - CORRECT ANSWER-D. put the rice into shallow...

Food Protection Manager Certification Examination with Verified Answers |Latest 2024/2025 Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers ️ C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. ...