NPHS Cleaning and Sanitizing-Food Safety Manager

Front

How hot must the water be for heat sanitation?

Back

171 degrees

Front

How long must items be soaked for heat sanitation?

Back

30 sec

Front

Which is NOT one of the three common types of chemical sanitizers? soap, Chlorine, Iodine, Quaternary ammonium compounds

Back

soap

Front

What is step one of cleaning and sanitizing?

Back

scrape or remove bits of food

Front

What is step 2 of cleaning and sanitizing?

Back

wash the surface

Front

What is step 3 of cleaning and sanitizing?

Back

rinse the surface

Front

What is step 4 of cleaning and sanitizing?

Back

sanitize the surface

Front

What is step 5 of the cleaning and sanitizing process?

Back

allow surface to air dry

Front

This is a system that identifies hazards at specific points within a product's flow. What is this system called?

Back

HACCP

Front

What does HACCP stand for?

Back

Hazard Analysis Critical Control Point