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