Day 4 - Sanitizing Rules

Question 1

List the proper sequence to wash dishes

Answer 1

Wash, rinse, sanitize, air dry

Question 2

Between each use, cutting boards must be ___,___,____ (order of the sink bins)

Answer 2

Wash, rinsed, sanitized

Question 3

To hot water sanitize, immerse utensils in ___ for 30 seconds

Answer 3

170 F

Question 4

To prepare a 50 ppm chlorine based sanitizing solution, add ____ list the ratios

Answer 4

1/2 oz of bleach to 1 gallon of water

Question 5

50 ppm sanitizing solution is used for immersing ___ for at least ___

Answer 5

Utensils, 1 min

Question 6

To prepare a 100 ppm chlorine based sanitizing solution, ratios ____

Answer 6

1 oz bleach : 1 gallon of water

Question 7

100ppm sanitizing solution is typically used for ____, ____, ______

Answer 7

Wiping, spraying, pouring

Question 8

Wiping cloths must be stored in

Answer 8

50ppm sanitizing solution

Question 9

During chemical sanitation, the chemical solution must be checked with

Answer 9

A test kit

Question 10

Bathrooms for patrons must be provided when…

Answer 10

There are 20 seats or more in the dining area of a food establishment

Question 11

Name the 3 key strategies of integrated pest management

Answer 11

Starve them, build them out, destroy them

Question 12

When food is unavailable to mice…

Answer 12

They will move out

Question 13

Rats are known to enter building through openings that are as small as the size of a

Answer 13

Quarter

Question 14

The presence of fresh rat droppings in a food establishment is a

Answer 14

Critical violation

Question 15

Insecticides and rodenticides can only be applied in a restaurant by a

Answer 15

Licensed pest control officer

Question 16

The best method for eliminating flies and roaches from an establishment is through

Answer 16

Cleaning and sanitizing