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Food
Handler Certification Program |
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1. Sanitizing utensils is important because:
a) it will reduce the transfer of pathogenic micro-organisms
b) it makes the dishes shiny
c) it removes fingerprints
d) none of the above
2. The proper use of a 2 compartment sink is:
a) clean and rinse in the first sink, sanitize in the second sink
b) clean in the first sink, rinse and sanitize in the second sink
c) for handwashing only
d) for washing vegetables only
3. Washrooms must have the following items:
a) hot and cold running water
b) soap in a dispenser and paper towels
c) a garbage can
d) all of the above
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