FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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After cleaning, mops and brooms must be stored
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On the floor, with food products.
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Off the floor, with food products.
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Off of the floor, away from food products.
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On the floor, away from food products.
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Explanation:
Detailed explanation-1: -All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.
Detailed explanation-2: -A storage area for tools and supplies should have: floor drains for dumping dirty water from mop buckets. low lighting so staff are able to read chemical labels. towels used for both cleaning and wiping up food spills.
Detailed explanation-3: -Food handlers must wash their hands after: Clearing tables or busing dirty dishes. Touching clothing or aprons.
There is 1 question to complete.