food handling

Question 1

___ the equipment

Answer 1

unplug

Question 2

Take off the ___ that can be removed

Answer 2

parts

Question 3

You can also run them thru a

Answer 3

dishwasher

Question 4

___- or _____ food from the equipment surfaces

Answer 4

scrape or remove

Question 5

let the surface ___

Answer 5

air dry

Question 6

then put the equipment bacK___

Answer 6

together

Question 7

make sure water is correct___

Answer 7

tempature

Question 8

Make sure you use the corret__

Answer 8

amount

Question 9

Use a___ to check the sanitzers strenght

Answer 9

test kit

Question 10

make sure you leave the itemss being sanitizeed in___ with the sanitzzer for the correct amount of ___

Answer 10

contact,time

Question 11

when wiping or spraying allow to

Answer 11

air dry

Question 12

first sink___

Answer 12

wash

Question 13

fill with water atleast__ and add___

Answer 13

110F, detergent

Question 14

use a ___,____or_____ scrub padd to loosen dirt

Answer 14

brush,cloth,nyloon

Question 15

change water/detergent when the ___ are gone or water is ___

Answer 15

suds,dirty

Question 16

second sink___

Answer 16

rinse

Question 17

etheir fill with__ or leave___ to___rinse items

Answer 17

fill,empty,spray

Question 18

___ them in the water or ____ rinse them

Answer 18

dip,spray

Question 19

change water whenit becomes__ or full of___

Answer 19

dirty, suds

Question 20

third sink

Answer 20

Snaitize

Question 21

fill the water then add the correct amount of _____

Answer 21

sanitizer

Question 22

____ them in the sanitizer solution for the correct lenght of __

Answer 22

soak, time

Question 23

never__ items after sanitizing them

Answer 23

rinse

Question 24

before

Answer 24

rinse scrape soak items b4 washing them

Question 25

after

Answer 25

air dry items hen place upside down

Question 26

foodborne illness

Answer 26

a diese transmitted to people by containated food

Question 27

biological

Answer 27

microorganisms such as viruses, bacteria, pareisits, and fungi

Question 28

cheemical

Answer 28

cleaning products toic medalreside and pestisides

Question 29

physical

Answer 29

Occur naturally like bones in fillets, fruit pits; objects like metal shavings, staples, dirt, glass, bandages, jewelry

Question 30

cross contamination

Answer 30

the transfer of microorganisms from a workers hands to food