Facilities, Cleaning and Sanitizing Review

Operations with well water must be tested

How hot should the hot water at a handwashing station get?

Foodservice equipment that has been certified as meeting certain standards may be stamped with ____ mark.

What information should be posted on or near a dishwasher?

Which is a source of potable water? Options: untested private water sources, gray-water collection tanks, water transport vehicles, collected rain water

Outdoor garbage containers should be

What is sanitizing?

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

An employee wants to make a sanitizer solution to spray onto food contact surfaces. What must be done to ensure that has been made correctly?

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?