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NYC Food Protection Course Study Guide Review: Day 4 UPDATED ACTUAL Exam Questions and CORRECT Answers

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NYC Food Protection Course Study Guide Review: Day 4 UPDATED ACTUAL Exam Questions and CORRECT Answers Proper sequence to wash dishes by hand.... - CORRECT ANSWER rinse sanitize air dry between each use, cutting boards must be... - CORRECT ANSWER rinsed sanitized to hot water sanitize, immerse utensils in...... - CORRECT ANSWER at least 30 seconds - wash - washed

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NYC Food Protection Course Study Guide
Review: Day 4 UPDATED ACTUAL Exam
Questions and CORRECT Answers
Proper sequence to wash dishes by hand.... - CORRECT ANSWER - wash
rinse
sanitize
air dry


between each use, cutting boards must be... - CORRECT ANSWER - washed
rinsed
sanitized


to hot water sanitize, immerse utensils in...... - CORRECT ANSWER - 170 degrees F for
at least 30 seconds


to prepare a 50 PPM (parts per million) chlorine-based sanitizing solution..... - CORRECT
ANSWER - add 1/2 OUNCE of water to 1 GALLON of water



50 PPM sanitizing solution is used for.... - CORRECT ANSWER - immersing utensils for
at least 1 minute


to prepare a 100 PPM (parts per million) chlorine-based sanitizing solution..... - CORRECT
ANSWER - add ONE OUNCE of bleach per ONE GALLON of water


100 PPM (parts per million) sanitizing solution is usually used for - CORRECT
ANSWER - wiping, spraying, or pouring

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