Cleaning and Sanitizing Flashcards
How should chemicals be stored?
A. Above food
B. Away from prep areas
C. In food storage areas
D. With kichenware
B. Away from prep areas
Which feature is most important for a chemical storage area?
A. Good lighting
B. Single-use towels
C. Nonskid floor mats
D. Emergency shower system
A. Good lighting
What is the best way to store mops in between uses?
A. Propped in a corner
B. In a clean bucket
C. In a utility sink
D. Hanging on a hook
D. Hanging on a hook
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
A. Label the working container with its contents
B. Read the safety data sheet (SDS) for the cleaner
C. Use a new wiping cloth when first using the working container
D. Note on the original container that some cleaner was put into a working container
A. Label the working container with its contents
What does not require sanitizing?
A. Plates
B. Knives
C. Walls
D. Tongs
C. Walls
Which surfaces must be both cleaned and sanitized?
A. Walls
B. Cutting boards
C. Storage shelves
D. Garbage containers
B. Cutting boards
The first step in cleaning and sanitizing items in a three compartment sink is
A. Air-drying items
B. Washing items in detergent
C. Immersing items in sanitizer
D. Rinsing, scraping, or soaking items
D. Rinsing, scraping, or soaking items
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
A. Sanitizing
B. Air-drying
C. Rinsing
D. Rewashing
C. Rinsing
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
A. 152°F
B. 180°F
C. 192°F
D. 200°F
B. 180°F
A food contact surface must be cleaned and sanitized
A. Before working with a different type of food
B. Every 6 hours
C. Only if the food handler changes gloves
D. At the end of the food handler’s shift
A. Before working with a different type of food
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
A. Glass
B. Infrared
C. Bimetallic stemmed
D. Maximum registering
D. Maximum registering
What is sanitizing?
A. Reducing dirt from a surface
B. Reducing the pH of a surface
C. Reducing the hardness of water
D. Reducing pathogens to safe levels
D. Reducing pathogens to safe levels
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
A. Every 4 hours
B. Every 5 hours
C. Every 6 hours
D. Every 7 hours
A. Every 4 hours
What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?
A. Test the solution with a sanitizer kit.
B. Use very hot water when making the solution.
C. Try out the solution on a food contact surface.
D. Mix the solution with equal parts of water.
A. Test the solution with a sanitizer kit.
What should be done when throwing away chemicals?
A. Seal the container and recycle it.
B. Seal the container in a bag and place it in the garbage.
C. Follow label instructions and regulatory requirements.
D. Pour leftover chemicals into a drain and throw the container away.
C. Follow label instructions and regulatory requirements.
