EXERCISES, LESSON 8
INSTRUCTIONS. Answer the following exercises by marking the lettered response that
best answers the exercise, by writing the answer in the space provided at the end of the
exercise, or by making entries on the form provided. After you have completed all the
exercises, turn to "Solutions to Exercises" at the end of the lesson and check your
answers. For each exercise answered incorrectly, reread the material referenced with
SITUATION: You are inspecting the dishwashing area at an Army food service
facility. You check the dishwashing machine and observe employee activities.
Your inspection results in the following observations:
Observation 1. During the sample run of the dishwashing machine, you check
the temperature of the wash water and the rinse water. The wash water is 157F
and the rinse water is 163F. There are pieces of food in the wash and rinse
Observation 2. You look at a variety of dishes that have already been washed.
They are all dry; food particles have stuck and dried on the surfaces of cups and
Observation 3. You observe that employees quickly flush dirty dishes brought
into the dishwashing area. None of the employees scrape or soak the dirty
Observation 4. The dishwashing machine has the NSF sign of approval.
Employees can provide you with the operator's manual for this particular
Refer to these observations when answering exercises 1 through 5.
Record any unsatisfactory observations on the inspection checklist on