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What is the last step when cleaning dishes in a three-compartment sink?
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
What is the main risk pests cause in a food service operation?
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
What is the first thing you should do when filling up a three-compartment sink?
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
Which of the following actions would prevent a sanitizer from working well.
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
What is the first step when cleaning and sanitizing a surface.
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
What is the first step when cleaning dishes in a three-compartment sink?
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
What is the first step when cleaning stationary equipment?
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
Which item needs to be both cleaned and sanitized
Cutting Board
Scrape or remove food from the surface.
Clean and sanitize the sinks.
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
Sanitize and air-dry the items.
Rinse, scrape, or soak the items.
Unplug the equipment.
Biological Contamination
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