Which of the following is an example of a foodservice practice that promotes cleanability and sanitation?
A) Having porous floor tiles in the production area.
B) Having food stored off the floor on racks or pallets.
C) Having refrigerator walls being made of absorbent material.
D) Eliminating floor drains near "walk-in" refrigerators.
Correct Answer:
Verified
Q1: All of the following are required for
Q2: Scrapping is a term used to describe
A)
Q3: MATCHING.
-Metal curls from a worn-out can opener
Q5: The Pollution Prevention Act of 1990 established
Q6: The microorganism that multiplies only in living
Q7: MATCHING.
-Mold growing on bread
A)physical spoilage
B)chemical spoilage
C)microbiological spoilage
D)biochemical
Q8: Foodborne infections are caused by
A) toxins formed
Q9: The most important way to prevent foodborne
Q10: Salmonella is most often associated with
A) fresh
Q11: The microorganisms that most commonly produce foodborne
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