Sanitizing

Question 1

Food service workers can use hand sanitizer in place of hand washing when:

A) There isn’t enough time to wash their hands
B) Hand sanitizer is never to be used in place of hand washing
C) When they are wearing gloves
D) When the hand skin is broken

Answer 1

Answer: B

Question 2

An example of proper sanitation is:

A) not wash dishes, to save water
B) Using hot soapy water instead of sanitizing solution
C) Washing, rinsing, and sanitizing between uses as needed
D) keeping sanitizing towels on the table next to the sanitizing solution

Answer 2

Answer: C

Question 3

During the hand washing process you should scrub for how long?

Answer 3

Answer: 10-15 seconds (Washing hands for a total of 20 seconds)

Question 4

The correct concentration for a chlorine sanitizing solution is:

A) 500-600 ppm
B) 50-99 ppm
C) 100 ppm
D) 1000 ppm

Answer 4

Answer: B

Question 5

When should hand antiseptics be used?

Answer 5

Answer: After hand-washing

Question 6

Cleaning supplies, chemicals and tools should be stored:

A) Away from food prep and food storage areas
B) In food storage areas
C) Outside the premises
D) Where there is extra space

Answer 6

Answer: A

Question 7

What should hands be dried with?

Answer 7

Answer: A single-use paper towel

Question 8

The final sanitizing rinse in high temperature dish machine, must be at least:
A) 212 degrees F
B) 135 degrees F
C) 180 degrees F
D) 165 degrees F

Answer 8

Answer: C

Question 9

When using a three sink to wash dishes the correct water temperature for the first sink is at least:

A) 180 degrees F
B) 110 degrees F
C) 75 degrees F
D) 135 degrees F

Answer 9

Answer: B

Question 10

A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of?

Answer 10

Answer: Poor cleaning and sanitizing

Question 11

Hand-washing sinks are used for…

Answer 11

Answer: Hand washing ONLY!

Question 12

Before using a thermometer it must be?

Answer 12

Answer: Washed, Rinsed, and Sanitized

Question 13

surfaces that touch food must be

Answer 13

Answer: Cleaned and sanitized

Question 14

Add 1 ounce of bleach and 1 gallon of water and used for wiping, spraying or pouring. What is the correct PPM for this action?

Answer 14

Answer: 100 PPM Chlorine based sanitizing solutions

Question 15

cleaning and sanitizing food contact surfaces helps reduce what?

Answer 15

Answer: pathogens on the surface to safe levels

Question 16

how do you know that a sanitizer will work well?

Answer 16

Answer: Use a test kit to make sure the sanitizer is the right strength

Question 17

Add 1/2 ounce of bleach to 1 gallon of water and used for soaking utensils. What is the correct PPM for this action?

Answer 17

Answer: 50 PPM Chlorine based sanitizing solutions