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15
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What is cleaning?
using detergent and bleach to destroy all items on food cont
Using paper towel and water
reducing pathogens to safe levels
removing surface dirt and debris
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15
×
Of the following symptoms, which one is not an allergic reaction to food?
Jaundice
Swelling of tongue
Dizziness
Hives
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15
×
What water temperature is need for effective use of quats?
165 degrees
180 degrees
110 degrees
75 degrees
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15
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What level of concentration is required for chlorine to be used safely as a sanitizer?
Per manufacture's recommendation
12.5 - 25 ppm
50 - 99 ppm
105 ppm - 275 ppm
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15
×
To be effective, cleaning and sanitizing must be a __________ step process.
four
three
five
two
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15
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What level of concentration is required for iodine to be used safely as a sanitizer?
50 - 99 ppm
Per manufacture's recommendation
105 ppm - 275 ppm
12.5 - 25 ppm
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15
×
What is the necessary contact time for iodine and quats to be effective?
7 seconds
20 seconds
15 seconds
30 seconds
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15
×
WHAT SHOULD BE DONE WHEN THROWING AWAY CHEMICALS?
Follow the label instructions and regulatory requirements.
Seal the container and recycle it.
Pour leftover chemicals into a drain and throw the container
Seal the container in a bag and place it in the garbage.
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thief
Give points!
5
10
15
20
25
×
fairy
Take points!
5
10
15
20
25
×
fairy
Take points!
5
10
15
20
25
×
baam
Lose 10 points!
Oops!
15
×
Which one of the following is one of the GREAT EIGHT allergens?
Spinach and Artichoke Rice Pilaf
Green Beans with Bacon and Red Onions
Strawberry Chocolate Cookie Dough Milk Shake
Grilled Chicken served over Roasted Yukon Potatoes
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eraser
Reset score!
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gold
Win 50 points!
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fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
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15
×
How long must items be soaked for heat sanitation?
20 seconds
30 seconds
60 seconds
45 seconds
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15
×
What is the first step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Air dry the item.
Wash the item.
Rinse the item.
Scrape the item or soak it.
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15
×
What water temperature is need for effective use of chlorine?
between 100 and 75 degrees
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thief
Give points!
5
10
15
20
25
×
shark
Other team loses 15 points!
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shark
Other team loses 25 points!
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lifesaver
Give 25 points!
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15
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When should equipment be cleaned AND sanitized?
Tongs that were continually used for 2 hours with tomatoes
Mops that have been used for two weeks
Walls next to a 10-quart mixer after preparing cookie dough
Cutting board between uses of raw chicken and lettuce prep
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