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| Section | Objectives |
|---|---|
| The Microworld | - Contaminants and pathogens
|
| Contamination, Food Allergens, and Foodborne Illness | - Preventing contamination
|
| Cleaning Up After Emergencies | - Emergency response procedures
|
| Providing Safe Food | - Foodborne illnesses
|
| Cleaning and Sanitizing | - Facility sanitation
|
| Integrated Pest Management | - Pest prevention
|
| Food Safety Management Systems | - Active managerial control
|
| The Safe Food Handler | - Employee food safety responsibilities
|
| Safe Facilities and Equipment | - Facility requirements
|
| The Flow of Food | - Food handling procedures
|
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NEW QUESTION # 86
If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?
Answer: A
Explanation:
According to the ServSafe Manager guidelines and the FDA Food Code, any food-contact surface that is in constant, frequent use must be cleaned and sanitized at a minimum interval of every four hours. This "four- hour rule" is based on the biological reality of bacterial growth. Under ideal conditions-moist environments with plenty of nutrients, like the milk and sugar residue found in a milkshake mixer-pathogenic bacteria can multiply to dangerous levels within this timeframe. By mandating a complete cleaning and sanitizing cycle every four hours, the operation effectively breaks the bacterial growth cycle before it reaches a "log phase" where the population explodes.
For a milkshake mixer, the process involves more than just a surface wipe. The equipment must be disassembled if necessary, washed with detergent in hot water, rinsed to remove soap film, and then treated with a chemical sanitizer (such as chlorine or quaternary ammonium) for the required contact time. If the environment is particularly warm-exceeding $70
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