Question

One of the following types of equipment must be provided in a food premise for the cleaning and sanitizing of utensils:

A. Dishwasher
B. Sink with hot and cold running water
C. Microwave
D. Ultraviolet light

Answer 1

The equipment necessary for sanitizing utensils in a food premise are a dishwasher or a sink with hot and cold running water. Microwaves and ultraviolet lights are not suitable for this purpose. For microbial control on tissues to prevent infection, antiseptics are the suitable choice.

Step-by-step explanation:

Types of Equipment for Cleaning and Sanitizing Utensils

The question asks about the type of equipment that must be provided in a food premise for the cleaning and sanitizing of utensils.

Among the options provided, the correct choice is either a dishwasher or a sink with hot and cold running water.

A dishwasher is designed to clean the dishes by using very hot water and sometimes hot air for drying.

The high temperatures not only clean but also sanitize the dishes by killing most microbes.

On the other hand, a sink with hot and cold running water can be used alongside detergents and manual scrubbing to wash and then sanitize utensils with the proper sanitizing solution.

Options C, a microwave, and D, ultraviolet light, are not suitable for sanitizing utensils in a food premise.

Microwaves are used primarily for reheating food, and while ultraviolet light can be used for disinfection purposes, it does not penetrate surfaces and will not effectively sanitize utensils that have areas not directly exposed to the light source.

Therefore, the most appropriate choices for cleaning and sanitizing of utensils in a food premise are a dishwasher or a sink with hot and cold running water.

Appropriate Tools for Microbial Control on Tissues

When it comes to microbial control on tissues to prevent infection, the appropriate choice is an antiseptic. Antiseptics are agents that are gentle enough to be applied to living tissues and are designed to control the growth of microbes to prevent infection. Disinfectants, on the other hand, are used to clean nonliving surfaces, and sterilants are used for complete removal of all forms of microbial life, which includes sterilizing medical equipment or surfaces.

Answer 2

B. Sink with hot and cold running water is required for cleaning and sanitizing utensils in a food premise as it ensures effective grease removal, bacterial sanitation, and overall hygiene compliance. Unlike options such as a dishwasher, microwave, or ultraviolet light, a sink provides a practical and versatile solution for maintaining food safety standards.

Step-by-step explanation:

In a food premise, a sink with hot and cold running water is essential for the cleaning and sanitizing of utensils. The provision of hot and cold water is crucial to meet hygiene standards and effectively remove grease, dirt, and bacteria from utensils.

Hot water is particularly important as it aids in the removal of grease and helps sanitize utensils by killing bacteria and other pathogens. The water temperature for effective sanitization is generally recommended to be at least 170°F (77°C). On the other hand, cold water is essential for initial rinsing and washing, ensuring a thorough cleaning process.

Moreover, the physical action of scrubbing and rinsing with running water in a sink helps in the mechanical removal of contaminants. It ensures that residues are flushed away, preventing cross-contamination between different utensils. The sink, as opposed to other options like a microwave or ultraviolet light, provides a comprehensive and practical solution for the cleaning and sanitizing needs of utensils in a food establishment.

In conclusion, a sink with hot and cold running water is not only a regulatory requirement but also a fundamental component in maintaining proper hygiene and food safety standards in a food premise. It offers a versatile and effective means of cleaning and sanitizing utensils, addressing both the physical removal of debris and the thermal sanitization required for safe food handling.