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