HORTICULTURE SCIENCE
DISEASE AND PEST MANAGEMENT
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Washed
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Rinsed
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Sanitized
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Washed, rinsed, and sanitized
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Detailed explanation-1: -After pesticides have been applied, what should be done to food-contact surfaces? Surfaces should be washed, rinsed, and sanitized. If pesticides are stored in the operation, where should they be kept? Pesticides should be kept in a secure location, away from food.
Detailed explanation-2: -Thermometers-use the right thermometer for the job you are doing for the job you are doing. 2. Make sure the thermometer is ready to be used. ➢ Wash, rinse, sanitize, and air dry the thermometer after using it.
Detailed explanation-3: -Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location protected from contamination.
Detailed explanation-4: -Scrape or remove food from the surface. Wash the surface. Rinse the surface. Sanitize the surface. Allow the surface to air-dry.