What is one method of sanitizing food service dishes and equipment?
A) washing the items with an approved detergent
B) scraping and spraying with hot water to remove soil
C) hand washing in a three-compartment sink
D) immersing in 77ºC (170°F) water for 30 seconds
Correct Answer:
Verified
Q1: What is HAACP a system for?
A)supervising kitchen
Q2: How can you detect if food is
Q3: Which type of bacteria is not necessarily
Q4: Which of the following is not a
Q6: Under ideal conditions bacteria can divide every:
A)2-5
Q7: Which of the following most likely represents
Q8: Which of the following is not a
Q9: After which situation should food handlers wash
Q10: What should you immediately do when an
Q11: Bacteria thrive on which one of the
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