SS Food Handler Pt 5

Multiple Choice

Which of the following best describes the main purpose of sanitizing?

• To remove food and dirt from a surface

• To reduce pathogens on a surface to safe levels

• To make surfaces look shiny

• To dry surfaces quickly

Open Ended

Why is it important for food handlers to understand the difference between cleaning and sanitizing?

Multiple Choice

What are the two main reasons for cleaning and sanitizing as described in the image?

• To prevent the spread of pathogens and control pests

• To make surfaces look shiny and new

• To save time during cleaning

• To reduce the need for equipment

Multiple Choice

Why is it important to clean and rinse all surfaces, even if they do not touch food?

• To prevent dust, dirt, and food residue from building up

• To make the surfaces smell better

• To avoid using too much water

• To impress customers

Fill in the Blanks

What should you do if you notice worn or cracked equipment in the kitchen?

Multiple Choice

Which surfaces must always be cleaned and sanitized if they touch food?

• Pans, knives, and cutting boards

• Walls and floors

• Garbage containers

• Storage shelves

Open Ended

Explain the precautions that should be taken before starting the 5-step cleaning and sanitizing process.

Multiple Choice

What is the first step in the cleaning and sanitizing process?

• Scrape or remove food from the surface

• Wash the surface

• Sanitize the surface

• Dry the surface

Open Ended

What should you do if you are unsure how to clean a specific piece of stationary equipment?

Fill in the Blanks

Cleaning stationary equipment is similar to cleaning other

.

Multiple Choice

Which of the following should you do before cleaning stationary equipment?

• Unplug the equipment

• Scrape food from the surface

• Sanitize the equipment

• Let the equipment air-dry

Multiple Select

Select all steps that are part of cleaning and sanitizing stationary equipment.

• Unplug the equipment

• Wash, rinse, and sanitize surfaces

• Let the surfaces air-dry

• Put the equipment back together

Multiple Choice

When should all food-contact surfaces be cleaned and sanitized?

• After you’re done using them

• Before you start working with a different type of food

• Any time you’re interrupted during a task and surfaces could have been contaminated

• After two hours of use

Fill in the Blanks

A test kit is used to check the sanitizer’s

before use.

Multiple Select

Which of the following are important steps to ensure sanitizers are effective?

• Make sure the water is the correct temperature

• Use the correct amount of sanitizer

• Use a test kit to check sanitizer strength

• Let the sanitizer air-dry on the surface

Multiple Choice

What is the main difference between items washed in a dishwashing machine and those washed in a three-compartment sink?

• Dishwashing machines are for small items, three-compartment sinks are for big items

• Dishwashing machines use sanitizer, three-compartment sinks do not

• Three-compartment sinks are only for utensils

• Dishwashing machines are not used for tableware

Multiple Choice

Which sink in a three-compartment sink setup should be filled with water at least 110°F and detergent?

• First sink

• Second sink

• Third sink

• All sinks

Fill in the Blanks

Fill in the blank: When rinsing items in the second sink, the temperature of the water should not be lower than

°F.

Multiple Choice

Why is it important not to towel dry dishes after sanitizing them in a three-compartment sink?

• Towel drying can contaminate the surfaces again.

• Towel drying is faster than air drying.

• Towel drying leaves water spots.

• Towel drying is required by health codes.

Multiple Choice

What are the correct steps, in order, for using a three-compartment sink to clean dishes?

• Sort, Scrape, Wash, Rinse, Sanitize, Air Dry

• Wash, Rinse, Sanitize, Air Dry, Scrape, Sort

• Scrape, Wash, Sanitize, Rinse, Air Dry, Sort

• Sort, Wash, Scrape, Rinse, Sanitize, Towel Dry

Multiple Choice

What should you do if you notice dirty items as each rack comes out of the dishwasher?

• Rewash the dirty items

• Ignore them

• Dry them with a towel

• Put them away immediately

Multiple Select

Which of the following are correct practices when using a dishwasher to clean items?

• Scrape or soak items before washing

• Overload the dish racks

• Use the correct rack for the items

• Air-dry all items

Open Ended

How can understanding the difference between cleaning and sanitizing help you improve food safety practices in your workplace?

Multiple Choice

What is the main difference between cleaning and sanitizing as described in the lesson?

• Cleaning removes food and dirt, while sanitizing reduces pathogens to safe levels.

• Cleaning and sanitizing both remove food and dirt.

• Sanitizing removes food and dirt, while cleaning reduces pathogens.

• Cleaning and sanitizing are the same process.