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 is the necessary contact time for iodine and quats to be effective?
20 seconds
7 seconds
30 seconds
15 seconds
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
Food and Drug Administration (FDA)
Occupational Safety and Health Administration (OSHA)
United States Department of Agriculture (USDA)
Alabama Department of Public Health (ADPH)
What is the third step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Air dry the item.
Scrape the item or soak it.
Wash the item.
Rinse the item.
What must the final sanitizing rinse temperature be in a high-temperature rinse immoveable dishwasher?
at least 171 degrees
at least 180 degrees
at least 110 degrees
at least 165 degrees
A surface must be cleaned with a
chemical sanitizer.
degreaser.
bleach solution.
detergent.
What is sanitizing?
reducing the amount of dirt on an object
reducing pathogens on a surface to a safe level
removing food particles from food contact surfaces.
killing all microorganisms
Of the following items, which is not considered a common food allergen?
Radish sprouts
Black-eyed peas
Rice
Walnuts
Which of the following are symptoms of an allergic reaction to food?
Sneezing
Runny nose
Vomitting
Tingling in the hands and feet
What must the water temperature be for manual dish washing?
at least 180 degrees
at least 160 degrees
at least 171 degrees
at least 110 degrees
What is the fourth step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Sanitize the item.
Rinse the item.
Wash the item.
Air dry the item.
What is cleaning?
reducing pathogens to safe levels
removing surface dirt and debris
Using paper towel and water
using detergent and bleach to destroy all items on food cont
What water temperature is need for effective use of quats?
180 degrees
165 degrees
110 degrees
75 degrees
What water temperature is need for effective use of iodine?
165 degrees
68 degrees
180 degrees
110 degrees
What information should be included on a master cleaning schedule?
What should be cleaned and when
What should be cleaned, when, and by whom
What should be cleaned, when, by whom and how
What should be cleaned, when, by whom, how and why
What are the three common types of chemical sanitizers?
Hydrogen Peroxide, Iodine, Quats
Chlorine, Iodine, Quats
Chlorine, Hydrogen Peroxide, Iodine
Bleach, Vinegar, Hydrogen peroxide
How long must items be soaked for heat sanitation?
20 seconds
30 seconds
45 seconds
60 seconds
What level of concentration is required for chlorine to be used safely as a sanitizer?
50 - 99 ppm
12.5 - 25 ppm
Per manufacture's recommendation
105 ppm - 275 ppm
YOU SHOULD WASH CLEANING TOOLS IN THE
Utility sink.
Handwashing sink
Food preparation sink.
Three-compartment sink.
What is the first step when cleaning and sanitizing stationary equipment?
remove any moveable parts
unplug the unit
air dry
scrape off the food
Which one of the following is one of the GREAT EIGHT allergens?
Spinach and Artichoke Rice Pilaf
Grilled Chicken served over Roasted Yukon Potatoes
Strawberry Chocolate Cookie Dough Milk Shake
Green Beans with Bacon and Red Onions
Which one of the following is a main factor that influence the effectiveness of chemical sanitizers?
Type of equipment
Water pH
Type of detergent
Water level
What water temperature is need for effective use of chlorine?
between 100 and 75 degrees
WHAT SHOULD BE DONE WHEN THROWING AWAY CHEMICALS?
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.
Follow the label instructions and regulatory requirements.
Of the following symptoms, which one is not an allergic reaction to food?
Hives
Jaundice
Swelling of tongue
Dizziness
What is the second step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Wash the item.
Air dry the item.
Sanitize the item.
Rinse the item.
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.
What is the fifth and final step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Sanitize the item.
Wash the item.
Air dry the item.
Rinse the item.
How hot must the water be for heat only sanitation?
171 degrees
165 degrees
180 degrees
110 degrees
To be effective, cleaning and sanitizing must be a __________ step process.
four
three
five
two
What is the necessary contact time for chlorine to be effective?
15 seconds
7 seconds
30 seconds
20 seconds
When should equipment be cleaned AND sanitized?
Tongs that were continually used for 2 hours with tomatoes
Walls next to a 10-quart mixer after preparing cookie dough
Mops that have been used for two weeks
Cutting board between uses of raw chicken and lettuce prep
What level of concentration is required for quats to be used safely as a sanitizer?
105 ppm - 275 ppm
50 - 99 ppm
Per manufacture's recommendation
12.5 - 25 ppm