FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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With handles facing up
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Four inches from the floor
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Below cleaning supplies
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In drawers that have been washed and sanitized
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Detailed explanation-1: -Glasses and flatware-store cups and glasses upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up. Staff can then pick them up without touching food contact surfaces, which can help prevent the transfer of pathogens such as norovirus.
Detailed explanation-2: -Clean and sanitize items after each use and before food handlers start working with a different type of food. Also, clean and sanitize utensils and equipment after food handlers are interrupted during a task and the items may have been contaminated. If items are in constant use, clean and sanitize every four hours.
Detailed explanation-3: -The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.