FoodHandler Chp5

Surfaces must be 

• washing, rinsed, sanitized & air-dry
• wiped down
• Rinsed & Sanitized

If you notice worn or cracked equipment, you should

• Set it aside and report it to the manager
• Don't worry about it
• Use it anyway

The first thing you do when cleaning & sanitizing stationary equipment is to 

• Remove detachable parts
• Unplug the equipment
• Scrap off food

You must clean and sanitize surfaces after working on the same task for 4 hours.

• True
• False

Sanitizer solution can become unsafe when

• You use it
• It sits out at room temperature for 4 hours
• Use too much in the solution

The first step in cleaning and sanitizing is to 

• Wash
• Rinse
• Scrape or remove food from the surface.

The first sink in a 3-compartment sink is to 

• Rinse
• Sanitize
• Wash

You should use a towel to dry items after sanitizing.

• True
• False

If you overload the dishwasher, it will not clean effectively.

• True
• False

If you have silverware caked with food items, you should

• Lick them
• Presoak
• Just run through dishwasher