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 Download PASSEMALL Prep app now Scan QR code or get instant email to install app Question: A Every 4 hours explanation Explore more questions Take more free practice tests for other PASSEMALL topics with our servsafe practice test now! Comments Leave a ReplyYour email address will not be published. Comment Name* Email* Save my name, email, and website in this browser for the next time I comment. Related Questions
What food safety practices can prevent cross-contact? Washing, rinsing, and sanitizing utensils before each use
How often should a food handler change their gloves? once they become dirty
Who is responsible for safe food handling in the food premises? All of these
What task requires food handlers to wash their hands before AND after doing it? Handling raw meat, poultry, or seafood
What do bacteria need to multiply? All of these
When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: 165º F
Why shouldn't you mix cooked and raw foods? It results in a "cross-contamination"
How can you tell if food has enough bacteria to cause food poisoning? You can’t tell. It smell, tastes and looks normal
Where should staff members eat, drink, smoke, or chew gum? In designated areas
What is the first action someone should take when entering the restaurant for a work shift? Wash hands
Hand sanitizers are an acceptable form of hand sanitation because ______. It is not an acceptable form of hand sanitation
Proper cleaning and sanitizing practices are critical in preventing bacteria that can cause foodborne illness.Cleaning and sanitizing food contact surfaces is one of the most important steps to prevent foodborne illness. Food residues on food contact surfaces and equipment can provide an ideal environment for the growth of disease-causing bacteria. If food contact surfaces are not cleaned properly, bacteria may multiply to dangerous levels. Food contact surfaces are defined as any surface that touches food such as knives, stockpots, and cutting boards. Effective cleaning and sanitation of food contact surfaces serves two primary purposes. The first being to reduce the chances of contaminating safe food during preparation, storage, and service by removing bacteria and other microorganisms. Secondly, it minimizes the chances of transmitting disease organisms to the consumer. Four simple steps to cleaning and sanitizing
When to clean and sanitize food contact surfaces
How to sanitize food contact surfacesDishwashing machines Tableware, glassware and small kitchen tools can be used in a dishwashing machine. A dishwashing machine can sanitize by using either hot water or a chemical sanitizing solution. High-temperature dish washing machines use hot water clean and sanitize. The temperature of the final sanitizing rinse in a dishwashing machine must be at least 180℉ to properly ensure the food contact surfaces have been disinfected. For stationary rack, single temperature machines, water temperatures must be at least 165℉, and the dishwasher must have a built-in thermometer to check water at the manifold where the water sprays into the tank. Chemical sanitizing machines can clean and sanitize items at much lower water temperatures and are dependent on the machine’s design and manufacturer. Three-compartment dishwashing sinks Larger kitchen items are often cleaned in a three compartment sink. Rinse, scrape, or soak all items before washing them in a three-compartment sink. Take these steps to sanitize food contact surfaces in a three-compartment sink:
Stationary Equipment Equipment manufacturers typically provide instructions for properly cleaning and sanitizing stationary equipment; but in general, follow these steps:
How often should constant use food contact surfaces be cleaned and sanitized?All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.
When a food contact surface in constant should be used to clean every ?How often should you clean and sanitize food contact surfaces? Clean and sanitize a food contact surface after working with raw meat, when switching from one food to another, when switching tasks, after taking a break, and after four hours of constant use.
How many hours of constant use must a food contact surface?Clean and sanitize any surface that has been in constant use every four hours.
Which of the following must be cleaned and sanitized every 4 hours?Food-contact surfaces
Any food-contact surface, such as a knife or cutting board, constantly used with time/temperature control for safety (TCS) foods should be cleaned at least every four hours. Why the four hour rule?
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If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
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