Sanitation Practice Exam Pack Questions & Answers | Latest Update | Verified Answers | Grade A+

Who is at a high risk for foodborne illness? :: young children under 5 older people immunocompromised-people with certain diseases or taking some drugs Challenges to food safety :: time and money language and culture literacy and education pathogens unapproved suppliers high-risk customers...

What temperature must a high-temperature dishwasher's final sanitizing rinse be? -At least 160 ̊F (71 ̊C) What temperature must a high-temperature dishwasher'sWhat temperature must a hightemperature dishwasher's final sanitizing rinse be? At least 160 ̊F (71 ̊C) At least 180 ̊F (82 ̊C)...

A food handler's hands can transfer pathogens from one food to another :: True Food handlers who don't wash their hands correctly can cause a foodborne illness :: True A foodborne- illness outbreak is when two or more patrogens get sick after eating at the same place :: False Adults are mo...

Abrasive :: A cleaning agent that contains a scouring agent used for cleaning some sinks, rusty metals, and badly soiled floors. Can mar some surgaces. Accident :: An unintended event that results in injury, loss or damage, which may or may not result from negligence. Involve environmental ha...