Chapter 10

Question 1

What are the different ways of sanitizing and the requirements for each?

Answer 1

• Hot water
• Chemical solution

Question 2

How and when should surfaces be cleaned and sanitized?

Answer 2

Food contact surfaces: cleaned and sanitized after every use, each time you begin working with a new food or after handling different, raw TCS fruits and vegetables, or when a task is interuppted, if items are in constant use must be cleaned and sanitized every 4 hours
Non food contact surfaces: first remove food from surface, then wash and rinse, then sanitize and let air dry

Question 3

How should items be washed in a dishwasher or a three-compartment sink then stored?

Answer 3

Dishwasher: follow manufacturers guidelines, check temperature and pressure of wash and rinse cycles daily
Three-compartement sink: Scrape, rinse, and pre-soak before washing. Wash in detergent solution. Rinse in clean water. Sanitize for specified amount of time. Airdried then stored to be protected from contamination.

Question 4

How should cleaning tools and supplies be used and stored?

Answer 4

Use only chemicals approved for food operations, clearly labeled and stored away from food and equipment

Question 5

How do you develop an effective cleaning program?

Answer 5

Create a master cleaning schedule listing all cleaning tasks, train staff to follow, monitor for effectiveness and make adjustements as needed

Question 6

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer 6

Maximum registering thermometer

Question 7

What is the acceptable contact time when sanitizing food-contact surfaces?

Answer 7

Soak the item in a chlorine solution for > 7 seconds

Question 8

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer 8

every 4 hours

Question 9

What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?

Answer 9

Test the solution with a sanitizer kit

Question 10

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer 10

Clean and sanitize the sinks and drain boards

Question 11

Which feature is most important for a chemical storage area?

Answer 11

Good lighting

Question 12

How should flatware and utensils that have been cleaned and sanitized be stored?

Answer 12

With handles facing up

Question 13

What is the correct way to clean and sanitize a prep table

Answer 13

Remove food from the surface, wash, rinse, sanitize, air dry

Question 14

Peter the buser poured some cleaner from it’s original container into a smaller, working container. What else does he need to do?

Answer 14

Label the working container with it’s contents

Question 15

What information should a master cleaning schedule contain?

Answer 15

What should be cleaned, when, by whom, and how