What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
Occupational Safety and Health Administration (OSHA)
Food and Drug Administration (FDA)
United States Department of Agriculture (USDA)
Alabama Department of Public Health (ADPH)
How hot must the water be for heat only sanitation?
171 degrees
110 degrees
165 degrees
180 degrees
How long must items be soaked for heat sanitation?
30 seconds
45 seconds
60 seconds
20 seconds
Which one of the following is a main factor that influence the effectiveness of chemical sanitizers?
Type of equipment
Water level
Type of detergent
Water pH
What water temperature is need for effective use of chlorine?
between 100 and 75 degrees
What water temperature is need for effective use of iodine?
110 degrees
165 degrees
180 degrees
68 degrees
What water temperature is need for effective use of quats?
180 degrees
75 degrees
165 degrees
110 degrees
What is the necessary contact time for chlorine to be effective?
15 seconds
30 seconds
7 seconds
20 seconds
What is the necessary contact time for iodine and quats to be effective?
20 seconds
7 seconds
30 seconds
15 seconds
What is the first step when cleaning and sanitizing stationary equipment?
air dry
remove any moveable parts
scrape off the food
unplug the unit
What must the final sanitizing rinse temperature be in a high-temperature rinse immoveable dishwasher?
at least 110 degrees
at least 180 degrees
at least 165 degrees
at least 171 degrees
What is the first step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Rinse the item.
Scrape the item or soak it.
Air dry the item.
Wash the item.
What must the water temperature be for manual dish washing?
at least 180 degrees
at least 160 degrees
at least 110 degrees
at least 171 degrees
What is cleaning?
Using paper towel and water
using detergent and bleach to destroy all items on food cont
removing surface dirt and debris
reducing pathogens to safe levels
What is sanitizing?
killing all microorganisms
removing food particles from food contact surfaces.
reducing pathogens on a surface to a safe level
reducing the amount of dirt on an object
What is the second step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Air dry the item.
Wash the item.
Sanitize the item.
Rinse the item.
