12) What are the correct steps of washing dishes in a three compartment sink? (5 steps)
Rinse, scrape or soak items before washing them Wash items in the first sink Rinse items in the second sink Sanitize items in the third sink Air-dry items on a
Oops!
Check
Okay!
Check
15
What temperature does water need to be for heat sanitizing? How long do items need to be soaked in the hot water for heat sanitizing?
171°F for 30 seconds
Oops!
Check
Okay!
Check
15
How should chemicals be disposed of?
Follow the instructions on the label and any requirements from your local regulatory authority
Oops!
Check
Okay!
Check
10
What does the temperature have to be of a high temperature dishwashing machine’s final sanitizing rinse cycle?
180°F
Oops!
Check
Okay!
Check
heart
Other team wins 10 points!
Oops!
rocket
Go to first place!
Okay!
fairy
Take points!
5
10
15
20
25
banana
Go to last place!
Oops!
15
19) What is the employers requirements for posting MSDS?
Staff have the right to see an MSDS for any hazardous chemical they work with. Therefore, you must keep these sheets where they can be accessed.
Oops!
Check
Okay!
Check
thief
Give points!
5
10
15
20
25
gold
Win 50 points!
Okay!
rocket
Go to first place!
Okay!
lifesaver
Give 5 points!
Oops!
15
How should utensils (flatware) be stored after they have been cleaned and sanitized?
At least 6 inches off the floor and food contact surfaces facing down (handles up).
Oops!
Check
Okay!
Check
5
Definition of cleaning
Removes food and other dirt from a surface.
Oops!
Check
Okay!
Check
5
Definition of sanitizing:
Reduces pathogens on a surface to safe levels.
Oops!
Check
Okay!
Check
15
If chemicals are transferred to a new container, what does the food handler need to do?
Label the new container with the common name of the chemical
Oops!
Check
Okay!
Check
15
7) List the correct order of the steps to clean and sanitize: (5 steps)
Scrape or remove food bits from the surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air dry
Oops!
Check
Okay!
Check
15
Name 2 types of cleaners and their pourposes
a. Degreaser- Detergents that contain a grease-dissolving agent. b. Detergent- Used for different cleaning tasks. Contain surfactants (surface acting agents) t
Oops!
Check
Okay!
Check
15
What organization has requirements for MSDS?
OSHA
Oops!
Check
Okay!
Check
25
9) What are the correct steps in cleaning and sanitizing stationary equipment? (7 steps) Unplug the equipment
Take the removable parts off the equipment. Wash rinse and sanitize them by hand or in the dishwasher. Scrape or remove food from the equipment surfaces Wash t
