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Cross-contamination has occurred when: |
The same unwashed gloves are used to handle different meats. |
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Sanitization can be accomplished by all of the following means EXCEPT: |
Air drying |
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Which of the following steps comes last? |
Air dry |
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If heated water is used to sanitize, it must be at: |
171°F for 30 seconds |
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It is very important to sanitize all of the following items EXCEPT: |
Hair |
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The presence or growth of microorganisms is a type of _______ hazard. |
Biological |
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To prevent cross-contamination, you should: |
Wash off rubber boots before entering food storage areas. |
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Food surfaces and equipment are not fully cleaned and sanitized until: |
They have been allowed to air dry completely. |
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Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use? |
Iodine-based |
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Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY? |
Containers without covers |
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