YOU SHOULD WASH CLEANING TOOLS IN THE
Utility sink.
Three-compartment sink.
Handwashing sink
Food preparation sink.
What information should be included on a master cleaning schedule?
What should be cleaned, when, by whom, how and why
What should be cleaned, when, by whom and how
What should be cleaned and when
What should be cleaned, when, and by whom
Which of the following are symptoms of an allergic reaction to food?
Tingling in the hands and feet
Runny nose
Vomitting
Sneezing
What is the fifth and final step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Rinse the item.
Air dry the item.
Sanitize the item.
Wash the item.
Which one of the following is one of the GREAT EIGHT allergens?
Spinach and Artichoke Rice Pilaf
Strawberry Chocolate Cookie Dough Milk Shake
Green Beans with Bacon and Red Onions
Grilled Chicken served over Roasted Yukon Potatoes
What is the third 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 is cleaning?
using detergent and bleach to destroy all items on food cont
removing surface dirt and debris
Using paper towel and water
reducing pathogens to safe levels
What is the necessary contact time for chlorine to be effective?
7 seconds
20 seconds
30 seconds
15 seconds
What is the second step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Rinse the item.
Sanitize the item.
Wash the item.
Air dry the item.
How long must items be soaked for heat sanitation?
20 seconds
45 seconds
60 seconds
30 seconds
What is the necessary contact time for iodine and quats to be effective?
15 seconds
7 seconds
30 seconds
20 seconds
What water temperature is need for effective use of quats?
75 degrees
165 degrees
110 degrees
180 degrees
Which one of the following is a main factor that influence the effectiveness of chemical sanitizers?
Water level
Water pH
Type of detergent
Type of equipment
What is sanitizing?
removing food particles from food contact surfaces.
reducing pathogens on a surface to a safe level
killing all microorganisms
reducing the amount of dirt on an object
To be effective, cleaning and sanitizing must be a __________ step process.
three
five
four
two
What water temperature is need for effective use of iodine?
110 degrees
165 degrees
180 degrees
68 degrees
What is the first step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Wash the item.
Rinse the item.
Air dry the item.
Scrape the item or soak it.
Of the following symptoms, which one is not an allergic reaction to food?
Jaundice
Hives
Swelling of tongue
Dizziness
What level of concentration is required for iodine to be used safely as a sanitizer?
12.5 - 25 ppm
50 - 99 ppm
105 ppm - 275 ppm
Per manufacture's recommendation
WHAT SHOULD BE DONE WHEN THROWING AWAY CHEMICALS?
Follow the label instructions and regulatory requirements.
Pour leftover chemicals into a drain and throw the container
Seal the container and recycle it.
Seal the container in a bag and place it in the garbage.
How hot must the water be for heat only sanitation?
171 degrees
110 degrees
180 degrees
165 degrees
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
Food and Drug Administration (FDA)
United States Department of Agriculture (USDA)
Alabama Department of Public Health (ADPH)
Occupational Safety and Health Administration (OSHA)
What level of concentration is required for quats to be used safely as a sanitizer?
Per manufacture's recommendation
105 ppm - 275 ppm
12.5 - 25 ppm
50 - 99 ppm
When should equipment be cleaned AND sanitized?
Mops that have been used for two weeks
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
Of the following items, which is not considered a common food allergen?
Black-eyed peas
Radish sprouts
Walnuts
Rice
What must the final sanitizing rinse temperature be in a high-temperature rinse immoveable dishwasher?
at least 180 degrees
at least 110 degrees
at least 165 degrees
at least 171 degrees
What is the first step when cleaning and sanitizing stationary equipment?
scrape off the food
remove any moveable parts
air dry
unplug the unit
A surface must be cleaned with a
degreaser.
bleach solution.
chemical sanitizer.
detergent.
What water temperature is need for effective use of chlorine?
between 100 and 75 degrees
What must the water temperature be for manual dish washing?
at least 171 degrees
at least 180 degrees
at least 110 degrees
at least 160 degrees
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 is the fourth step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Rinse the item.
Air dry the item.
Wash the item.
Sanitize the item.
What level of concentration is required for chlorine to be used safely as a sanitizer?
105 ppm - 275 ppm
Per manufacture's recommendation
50 - 99 ppm
12.5 - 25 ppm