FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
At a hand washing station
|
|
|
At a food prep sink
|
|
|
At the dish washing station
|
|
|
At the utility sink
|
Detailed explanation-1: -A designated sink for hand washing must be provided in food preparation areas. It must be easily accessible, not likely to be obstructed and located close to the working area.
Detailed explanation-2: -Hand washing sinks (lavatory) must be provided in each area where food is handled or prepared, and in each utensil washing area. They must be sufficient in number and conveniently located so as to readily facilitate hand washing.
Detailed explanation-3: -Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap. Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails. Scrub your hands for at least 20 seconds.