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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Every 4 hours
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Every 5 hours
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Every 6 hours
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Every 8 hours
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Detailed explanation-1: -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-2: -Food contact surfaces must be cleaned and sanitized after each use or once every four hours when in constant use.
Detailed explanation-3: -I using other approved food service sanitizer (i.e. quaternary ammonium compounds) follow the labels instructions for preparation. The sanitizer solution should have a 30 second contact time prior to air drying. temperature. o Allow dishes and equipment to air dry.