Lesson 10

Question 1

TF: All food on display must be protected by packaging, sneeze guards, display cases or through other means.

Answer 1

True

Question 2

TF: Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit.

Answer 2

True

Question 3

TF: Cutting boards must be sanitized at least three times a day

Answer 3

False

Question 4

TF: Carbon monoxide poisoning can result from a faulty gas-fired hot water unit.

Answer 4

True

Question 5

TF: Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.

Answer 5

True

Question 6

Bathrooms for employees must be provided:

Answer 6

Always

Question 7

Wiping cloths must be stored in a sanitizing solution with a strength of:

Answer 7

50ppm

Question 8

Between each use, cutting boards must be:

Answer 8

Washed, rinsed, and sanitized

Question 9

TF: Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it.

Answer 9

False

Question 10

When manually washing dishes using hot water sanitizing method, which three of the following statements are true:
1. The water must be at 170°F.
2. An immersion basket is needed.
3. A burner or booster is needed to heat the water.
4. A two-compartment sink is necessary.

Answer 10

1, 2, and 3

Question 11

Hand wash sinks must be provided in or nearall of the following areasexcept:

Answer 11

Customer areas

Question 12

During chemical sanitization, the chemical solution must be checked by:

Answer 12

Test kit