Food Protection Course 2018 QUIZ - Lesson 10 100% Correct

Food Protection Course 2018 QUIZ - Lesson 10 100% Correct All food on display must be protected by packaging, sneeze guards, display cases or through other means True Refrigeration units must contain a numerically scaled thermometer to monitor the ambient air temperature of the unit. True Cutting Boards must be sanitized at least three times a day False Carbon Monoxide poisoning can result from a faulty gas-fired hot water unit True Equipment, including ice makers and ice storage equipment, should not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination. True Bathrooms for employees must be provided: Always Wiping cloths must be stored in a sanitizing solution with a strength of: 50 ppm Between each use, cutting boards must be : A B and C Both employees and customers can use the same bathroom even if customers have to walk through food areas to gain access to it. False When Manually washing dishes using hot water sanitizing method, which of the following statements are true: 1. The water must be at 170'F 2.An immersion basket is needed 3.A burner or booster is needed to heat the water. Hand Washing sinks must be provided in or near all of the following EXCEPT: Customer Areas During chemical sensitization, the chemical solution must be checked by: Test Kit