Reference no: EM13181531

1. Support the reasoning for properly storing mops, brooms, and brushes.

Leaving cleaning tools standing on bristles or head allows for effective air drying.
Hanging cleaning tools on hooks prevents harborage and breeding conditions for rodents and insects.
Keeping cleaning tools at least 3 feet off the floor prevents possible cross-contamination with chemicals.
Storing cleaning tools in buckets containing water is more efficient for employees.

2 . Why is it necessary to store food 6 inches off the floor and away from the wall?

To reduce the frequency of cleaning walls and floors
To help prevent contamination from splash and dust
To allow better access by food workers
To easily identify damaged product

3. Because a large percentage of people carry this pathogen on skin, hair, or scalp, or in the nose or throat, proper hand washing is required after touching skin or hair, or coughing and sneezing, to prevent the spread of

Staphylococcus aureus.
Shigella spp.
Salmonella spp.
Shiga-toxin producing E. coli.

4. Using one slicer to slice cheese and another to slice deli meat helps prevent _________ but is not needed to prevent (a) _________.

cross contact, cross-contamination
cross-contamination, cross contact
physical contamination, cross contact
cross contact, cross connection

5. When washing dishes in a three-compartment sink, the dishwasher finds the chlorine concentration to be 500 ppm. The dishwasher keeps washing. Identify the most likely hazard.

Toxic residues from the chlorine may remain on the dishes.
Chemical reactions occur between the chlorine and the detergent.
Chlorine causes pitting and chipping of pots.
Harmful fumes from the chlorine pose a safety threat to employees..