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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clear, hot water
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hot, soapy water
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hot soapy water and then a hot clear rinse
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sanitized with bleach solution and rinsed.
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Detailed explanation-1: -Bleach is a strong and effective disinfectant – its active ingredient sodium hypochlorite is effective in killing bacteria, fungi and viruses, including influenza virus – but it is easily inactivated by organic material. Diluted household bleach disinfects within 10–60 minutes contact time (see Table G.
Detailed explanation-2: -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: -Clean surface with soap and warm, clean water. Rinse with clean water. Sanitize using a mixture of 1 cup (240 mL) of bleach to 5 gallons of water. Allow to air dry.