Question

1. what is the correct minimum temperature for hot water sanitizing in a dish - washing machine?

a. 120°f
b. 140°f
c. 160°f
d. 180°f

1. what should be done immediately if a cleaning chemical is spilled in the kitchen?

a. ignore it until the end of the shift
b. cover it with a towel
c. clean it according to the sds (safety data sheet) instructions
d. mop it with hot water

1. how often must food contact surfaces be cleaned and sanitized when in continuous use?

a. every hour
b. every 2 hours
c. every 4 hours
d. once a day

1. which of the following practices helps prevent cross - contamination during cleaning?

a. using the same sponge for all surfaces
b. cleaning raw meat areas last
c. color - coding cleaning tools
d. air drying dirty tools

1. what should be posted near all cleaning chemical storage areas?

a. the restaurant menu
b. the company mission statement
c. the sds (safety data sheets)
d. employee schedules

Explanation:

• For question 6, the correct minimum temperature for hot - water sanitizing in a dishwasher is 140°F as it is a standard requirement for effective sanitization.
• For question 7, when a cleaning chemical is spilled in the kitchen, it should be cleaned according to the SDS instructions as these instructions provide safety and proper - handling information.
• For question 8, food - contact surfaces in continuous use should be cleaned and sanitized every 4 hours to maintain hygiene and prevent food - borne illnesses.
• For question 9, color - coding cleaning tools helps prevent cross - contamination by allowing different tools for different areas or types of surfaces.
• For question 10, SDS (Safety Data Sheets) should be posted near all cleaning chemical storage areas as they provide important safety and hazard information about the chemicals.

Answer:

1. B. 140°F
2. C. Clean it according to the SDS (Safety Data Sheet) instructions
3. C. Every 4 hours
4. C. Color - coding cleaning tools
5. C. The SDS (Safety Data Sheets)