TREE DISEASES AND PESTS
INTEGRATED PEST MANAGEMENT
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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used only after a 20-minute wait
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checked with a sanitizer test kit
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washed, rinsed and sanitized
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replaced with new equipment
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Detailed explanation-1: -After pesticides have been applied, what should be done to food-contact surfaces? Surfaces should be washed, rinsed, and sanitized. If pesticides are stored in the operation, where should they be kept? Pesticides should be kept in a secure location, away from food.
Detailed explanation-2: -How to clean and sanitize: All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
Detailed explanation-3: -Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location protected from contamination.
Detailed explanation-4: -General-purpose detergents are used to clean fresh soil from floors, walls, ceilings and most equipment. Heavy-duty detergents remove aged or dried soils, wax and baked or burned-on grease from the same surfaces.