Food Safety Manager Test - Practice Questions And Answers

How should a cloth used for wet wiping be stored? a. hang wet clothes in an area that prevents dripping onto contact surfaces b. store them dry and only mix with a sanitizing solution before each use c. never reuse wet wipe clothes without washing them first d. in a bucket of sanitizing solution {Ans: d. in a bucket of sanitizing solution}To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? a. 155 F b. 165 F c. 212 F d. 171 F {Ans: d. 171 F One method for sanitizing dishes, utensils, and equipment is to soak it in hot water. The water should be at least 171 F and the item should be completely submerged for at least 30 seconds.}What or who is the most responsible for training new staff about safe food handling practices? a. the owner b. the general manager c. the certified food manager d. staff should already have this knowledge before being hired {Ans: c. the certified food manager}The temperature danger zone refers to which range of temperatures? a. 32 F - 212 F b. 70 F - 125