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NEW QUESTION # 90
If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's
Answer: B
Explanation:
In a professional kitchen, chemicals such as cleaners, degreasers, and sanitizers are often purchased in bulk (large carboys or drums) and then transferred to smaller, more manageable spray bottles or buckets for daily use. These smaller vessels are known as "secondary containers." According to ServSafe and OSHA (Occupational Safety and Health Administration) standards, these containersmust be labeled with the chemical's common name.
This labeling is critical for two reasons. First, it prevents the accidental misuse of a chemical (for example, mistaking a powerful degreaser for a mild glass cleaner). Second, and most importantly, it prevents the catastrophic error of a chemical being mistaken for a food ingredient. A spray bottle containing a clear sanitizer could easily be confused with water or white vinegar if it is not clearly labeled. While usage instructions (Option C) are helpful, the "common name" is the mandatory requirement. The Safety Data Sheet (Option D) must be kept on file in the facility for every chemical used, but the sheet itself does not need to be attached to the bottle. Expiration dates (Option A) are rarely required on secondary labels unless specified by the manufacturer. Managers must ensure that labels are durable, legible, and written in English (and potentially other languages spoken by the staff). This is a vital part of "Chemical Contamination" prevention and "Cleaning and Sanitizing" management.
NEW QUESTION # 91
Before which activity should a food handler apply gloves?
Answer: C
Explanation:
Single-use gloves serve as a critical barrier between the food handler's hands andready-to-eat (RTE) food.
According to the FDA Food Code, gloves must be worn whenever a food handler is touching RTE food with their bare hands. While carrots may eventually be cooked, "raw carrots" are often served as sticks or in salads without further cooking. Even if they are to be cooked later, the standard practice in a professional kitchen is to use gloves when preparing fresh produce to minimize the introduction of pathogens.
The other activities listed-taking out trash (Option A), opening a cooler (Option B), and receiving a delivery (Option C)-do not involve direct contact with exposed RTE food. In fact, wearing gloves for these tasks can lead to a false sense of security and actually increase the risk of cross-contamination if the handler then touches food without changing them. The correct sequence for applying gloves is: (1) Wash hands thoroughly, (2) Select the correct glove size, (3) Pull them on, and (4) Check for rips or tears. Gloves must be changed at least every four hours, when switching tasks, or if they become soiled or torn. By applying gloves specifically for "handling raw carrots," the food handler ensures that no pathogens from their skin or environment are transferred to a product that a guest may consume raw.
NEW QUESTION # 92
Which cleaning agent would best remove mineral buildup on a steam table?
Answer: D
Explanation:
In a foodservice operation, different types of soil require different chemical cleaners. Mineral deposits-often called scale or lime-frequently build up on equipment that uses water, such as steam tables, dishwashers, and ice machines, especially in areas with "hard" water. According to ServSafe, adelimeris an acid-based cleaning agent specifically formulated to dissolve these mineral deposits.
A degreaser (Option B) is an alkaline cleaner used to break down fats and oils, which would be ineffective against minerals. A general detergent (Option C) is for surface dirt and food residue, and an abrasive cleaner (Option D) is used for scrubbing stuck-on food but can damage the polished stainless steel of a steam table.
Using a delimer is essential not only for the "cleanability" of the equipment but also for its efficiency; mineral buildup on heating elements in a steam table can prevent it from reaching the necessary $135
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