FOODSAFE Level 1 Practice Test · Question
In a 3-compartment sink, what is the correct order of steps for manual dishwashing?
The correct order for manual dishwashing is to wash first to remove soil, then rinse, sanitize, and finally air dry.
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Question: In a 3-compartment sink, what is the correct order of steps for manual dishwashing?
Answer options: ✅ Wash, rinse, sanitize, air dry.
- Rinse, wash, sanitize, air dry.
- Sanitize, wash, rinse, air dry.
- Wash, sanitize, rinse, air dry.
Correct answer: Wash, rinse, sanitize, air dry.
Explanation: The correct order for manual dishwashing is to wash first to remove soil, then rinse, sanitize, and finally air dry.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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