What is the third step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Rinse the item.
Wash the item.
Scrape the item or soak it.
Air dry the item.
What is the fourth step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Sanitize the item.
Air dry the item.
Rinse the item.
Wash the item.
What is the fifth and final step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Wash the item.
Rinse the item.
Sanitize the item.
Air dry the item.
What are the three common types of chemical sanitizers?
Hydrogen Peroxide, Iodine, Quats
Chlorine, Hydrogen Peroxide, Iodine
Chlorine, Iodine, Quats
Bleach, Vinegar, Hydrogen peroxide
What information should be included on a master cleaning schedule?
What should be cleaned, when, by whom and how
What should be cleaned and when
What should be cleaned, when, by whom, how and why
What should be cleaned, when, and by whom
What level of concentration is required for iodine to be used safely as a sanitizer?
105 ppm - 275 ppm
50 - 99 ppm
12.5 - 25 ppm
Per manufacture's recommendation
What level of concentration is required for chlorine to be used safely as a sanitizer?
Per manufacture's recommendation
105 ppm - 275 ppm
12.5 - 25 ppm
50 - 99 ppm
What level of concentration is required for quats to be used safely as a sanitizer?
50 - 99 ppm
12.5 - 25 ppm
105 ppm - 275 ppm
Per manufacture's recommendation
When should equipment be cleaned AND sanitized?
Cutting board between uses of raw chicken and lettuce prep
Walls next to a 10-quart mixer after preparing cookie dough
Tongs that were continually used for 2 hours with tomatoes
Mops that have been used for two weeks
To be effective, cleaning and sanitizing must be a __________ step process.
three
five
four
two
A surface must be cleaned with a
bleach solution.
detergent.
chemical sanitizer.
degreaser.
YOU SHOULD WASH CLEANING TOOLS IN THE
Handwashing sink
Utility sink.
Food preparation sink.
Three-compartment sink.
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.
Which one of the following is one of the GREAT EIGHT allergens?
Strawberry Chocolate Cookie Dough Milk Shake
Green Beans with Bacon and Red Onions
Spinach and Artichoke Rice Pilaf
Grilled Chicken served over Roasted Yukon Potatoes
Of the following items, which is not considered a common food allergen?
Rice
Black-eyed peas
Walnuts
Radish sprouts
Which of the following are symptoms of an allergic reaction to food?
Sneezing
Tingling in the hands and feet
Vomitting
Runny nose
