Chapter 12. Cleaning and Sanitizing

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Results

#1. What must operations have to effectively clean up vomit and diarrhea?

Written procedures

Specialized cleaning permits

Monthly health inspections

Designated employees

#2. A food handler needs to clean a range hood. Which cleaner should they use?

Detergent

Degreaser

Delimer

Abrasive cleaner

#3. Which cleaner should be used for removing the water scale in a steam table?

Detergent

Degreaser

Delimer

Abrasive cleaner

#4. A dish washer needs to remove baked-on food from a pan. Which cleaner should they use?

Detergent

Degreaser

Delimer

Abrasive cleaner

#5. A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?

Detergent

Degreaser

Delimer

Abrasive cleaner

#6. What is the definition of sanitizing?

Washing a surface to a clean level

Lowering the amount of dirt on a surface to safe levels

Using a cloth on a surface until it is clean

Reducing the pathogens on a surface to safe levels

#7. What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?

Rinse it from the surface, and then apply it a second time.

Test the surface to confirm that there are no pathogens.

Heat it to the temperature recommended by the manufacturer.

Use a test kit to check the sanitizer’s concentration when mixing it.

#8. Which factor impacts the effectiveness of chemical sanitizers?

Color

Concentration

Air temperature

Storage container

#9. Surfaces can be sanitized using chemicals or

heat.

alcohol.

acids.

disinfectants

#10. What is the minimum temperature that water must be to sanitize surfaces in a 3-compartment sink?

140°F (60°C)

165°F (74°C)

171°F (77°C)

180°F (82°C)

#11. The three most common types of chemical sanitizers are chlorine, iodine, and

quats.

disinfectant.

alcohol.

steam.

#12. What can reduce the effectiveness of a chemical sanitizer?

Leftover detergent

Air temperature

Density of equipment

The water’s oxygen level

#13. What is the contact time for chlorine sanitizer at 50-99 ppm?

At least 5 seconds

At least 7 seconds

At least 10 seconds

At least 30 seconds

#14. What is the contact time for iodine sanitizer at 12.5-25 ppm?

At least 5 seconds

At least 7 seconds

At least 10 seconds

At least 30 seconds

#15. Which item requires sanitizing?

Flooring

Knives

Walls

Ovens

#16. Which surfaces must be both cleaned and sanitized?

Walls

Cutting boards

Storage shelves

Garbage containers

#17. When should a food-contact surface be cleaned and sanitized?

Every 6 hours

Before working with a different type of food

After the food handler changes gloves

At the end of the food handler’s shift

#18. What is the correct way to clean and sanitize a prep table?

Air-dry, remove food from surface, rinse, sanitize, clean

Remove food from surface, rinse, clean, sanitize, air-dry

Sanitize, remove food from surface, clean, rinse, air-dry

Remove food from surface, clean, rinse, sanitize, air-dry

#19. If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

2 hours.

4hours.

6 hours.

8 hours.

#20. In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

152°F (67°C)

180°F (82°C)

192°F (89°C)

200°F (93°C)

#21. How often must dishwashing machines be checked for cleanliness?

Once per hour

Once per day

Once per week

Once per month

#22. What must be done before washing items in a dishwashing machine?

Items must be prewashed.

Items must be sanitized.

Items must be washed and rinsed.

Items must be rinsed, scraped, or soaked.

#23. What must be done after washing items in a dishwashing machine?

Items must be towel dried.

Items must be air-dried.

Items must be dried by hand.

Items must be dried in the machine.

#24. What is the first task when preparing to wash dishes in a three-compartment sink?

Remove leftover food from the dishes.

Fill the first sink with detergent and water.

Clean and sanitize the sinks and drain boards.

Make sure there is a working clock with a second hand.

#25. What should the water temperature be in the detergent compartment of a three-compartment sink?

70°F (21°C)

90°F (32°C)

110°F (43°C)

165°F (74°C)

#26. When should the sanitizer solution be changed in a three-compartment sink?

After 10-15 minutes

When the concentration drops

When the water appears different

When dishes don’t appear to be as clean

#27. Why is it important to clean nonfood contact surfaces regularly?

It prevents pests.

It is required by the FDA.

It reduces pathogens to safe levels.

It eliminates the need to sanitize them.

#28. What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?

a. 1 inch (3 centimeters)

b. 2 inches (5 centimeters)

c. 4 inches (10 centimeters)

d. 6 inches (15 centimeters)

#29. How should glassware be stored after it has been cleaned and sanitized?

Right side up

Upside down

Stacked but upside down

Unstacked but right side up

#30. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

date the chemical was transferred.

common name of the chemical.

expiration date of the chemical.

name of the person who transferred the chemical.

#31. How should chemicals be stored?

Above food

Away from prep areas

In food storage areas

With kitchenware

#32. Which feature is most important for a chemical storage area?

Good lighting

Wall hooks

Nonskid floor mats

Emergency shower system

#33. What is the correct way to store mops in between uses?

Propped in a corner

In a clean bucket

In a utility sink

Hanging on a hook

#34. A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

Label the working container with its contents.

Read the safety data sheet (SDS) for the cleaner.

Use a new wiping cloth when first using the working container.

Note on the original container that some cleaner was put into a working container.

#35. What step must managers take after creating a master cleaning schedule and training staff on how to use it?

Monitor the cleaning program.

Determine what should be cleaned.

Determine who should do each task.

Time staff on how long they take to clean.

#36. What is the first step to developing an effective cleaning program?

a. Hire cleaning personnel.

b. Create a master cleaning schedule.

c. Identify cleaning needs in the operation.

d. Purchase cleaning supplies and protective gear.

#37. When must chemical sanitizers be available?

a. When the operation is open to the public

b. During all hours of operation

c. At the beginning of each shift

d. Before a shift ends

Finish

Results

#1. What must operations have to effectively clean up vomit and diarrhea?

#2. A food handler needs to clean a range hood. Which cleaner should they use?

#3. Which cleaner should be used for removing the water scale in a steam table?

#4. A dish washer needs to remove baked-on food from a pan. Which cleaner should they use?

#5. A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?

#6. What is the definition of sanitizing?

#7. What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?

#8. Which factor impacts the effectiveness of chemical sanitizers?

#9. Surfaces can be sanitized using chemicals or

#10. What is the minimum temperature that water must be to sanitize surfaces in a 3-compartment sink?

#11. The three most common types of chemical sanitizers are chlorine, iodine, and

#12. What can reduce the effectiveness of a chemical sanitizer?

#13. What is the contact time for chlorine sanitizer at 50-99 ppm?

#14. What is the contact time for iodine sanitizer at 12.5-25 ppm?

#15. Which item requires sanitizing?

#16. Which surfaces must be both cleaned and sanitized?

#17. When should a food-contact surface be cleaned and sanitized?

#18. What is the correct way to clean and sanitize a prep table?

#19. If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

#20. In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

#21. How often must dishwashing machines be checked for cleanliness?

#22. What must be done before washing items in a dishwashing machine?

#23. What must be done after washing items in a dishwashing machine?

#24. What is the first task when preparing to wash dishes in a three-compartment sink?

#25. What should the water temperature be in the detergent compartment of a three-compartment sink?

#26. When should the sanitizer solution be changed in a three-compartment sink?

#27. Why is it important to clean nonfood contact surfaces regularly?

#28. What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?

#29. How should glassware be stored after it has been cleaned and sanitized?

#30. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

#31. How should chemicals be stored?

#32. Which feature is most important for a chemical storage area?

#33. What is the correct way to store mops in between uses?

#34. A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

#35. What step must managers take after creating a master cleaning schedule and training staff on how to use it?

#36. What is the first step to developing an effective cleaning program?

#37. When must chemical sanitizers be available?

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