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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Signage posted at a handwashing station must include a reminder to staff to
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Wash hands before returning to work.
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Use hot running water when washing
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Scrub hands and arms for 10 to 15 seconds.
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Avoid touching faucet handles after washing.
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Explanation:
Detailed explanation-1: -To this point, the most important food safety features to look for when selecting flooring, wall, and ceiling materials is that they are corrosion-resistant or durable, nonabsorbent, and smooth (1).
Detailed explanation-2: -4 The EPA creates national standards for foodservice equipment that comes in contact with food.
Detailed explanation-3: -A clean enclosed container to hold drinkable water. Liquid or bar hand soap (does not have to be antibacterial). A greywater container to catch the water used to wash hands. Single-use paper or cloth towels. Covered trash container.
There is 1 question to complete.