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Cleaning and Sanitizing Quiz 10 Answers  Form

Cleaning and Sanitizing Quiz 10 Answers Form

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How to clean and sanitize in a three compartment sink quiz sheet

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Instructions and help about when must food contact surfaces be cleaned and sanitized before washing hands before beginning each shift after the lunch rush is over after being interrupted during a task

question one what is the maximum allowable temperature for holding cold potentially hazardous food a 32° F 0° c b 40° f 4° c c 41° fah 5° c d 45° f 7° c answer c 41° f 5° C the maximum allowable temperature for holding cold potentially hazardous food is 41° fah 5° C to prevent the growth of harmful bacteria question two how long can food be safely held in the temperature danger zone before it becomes unsafe to eat a 1 hour b 2 hours C 4 hours D 6 hours answer C 4 hours food can be safely held in the temperature danger zone 40° fah to 140° fahr or 4° C to 60° C for up to 4 hours before it becomes unsafe to eat question three describe the steps in the correct order for cleaning and sanitizing a cutting board a rinse wash sanitize air dry B wash rinse sanitize air dry C sanitize wash rinse air dry D wash sanitize rinse air dry answer B wash rinse sanitize air dry the correct order for cleaning and sanitizing cutting board is to wash rinse sanitize and then let it air dry q

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Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel

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