Ch 12 Cleaning and Sanitizing

 Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

• Glass 
• Infrared 
• Bimetallic Stemmed 
• Maximum registering

 What is sanitizing?

• Reducing dirt from a surface
• Reducing the pH of a surface
•  Reducing the hardness of water
•  Reducing pathogens to safe levels

If food-contact surfaces are in constant use, how often must they be cleaned sanitized?

• Every 4 Hours 
• Every 5 Hours 
• Every 6 Hours 
• Every 7 Hours 

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

• Test the solution with a sanitizer kit.
• Use very hot water when making the solution.
• Try out the solution on a food-contact surface.
• Mix the solution with equal parts of water.

What is the correct way to clean and sanitize a prep table?

•  food from the surface, wash, rinse, sanitize, air-dry
• Remove food from the surface, sanitize, rinse, wash, air-dry
•  Remove food from the surface, wash, sanitize, air-dry, rinse
• Remove food from the surface, air-dry, wash, rinse, sanitize

A food handler was assigned to clean a slicer that was too difficult to move.  The slicer was unplugged.  Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink.  Food bits on the slicer were removed.  After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry.  Then the food handler put the machine back together.  What mistake did the food handler make?

•  Failed to dry the machine with a clean cloth after sanitizing it.
• Failed to sanitize the machine before taking the removable parts off.
• Failed to rinse the machine after wiping it down with detergent and water.
• Failed to wash the machine with detergent and water before taking it apart.

 What should be done when throwing away chemicals?

• Seal the container and recycle it.
• Seal the container in a bag and place it in the garbage.
• Follow label instructions and regulatory requirements.
• Pour leftover chemicals into a drain and throw the container away.

How should flatware and utensils that have been cleaned and sanitized be stored?

• With handles facing up
•  Below cleaning supplies
•  In drawers that have been washed and rinsed
• Four inches from the floor

What is cleaning?

• Reducing dirt from a surface
• Reducing the pH of a surface
•  Reducing the hardness of water
• Reducing pathogens to safe levels

What is an acceptable sanitizing method and contact time for a food-contact surface?

• Soak the item in very hot water for 7 seconds.
• Soak the item in an iodine solution for 7 seconds.
• Soak the item in an ammonia solution for 7 seconds.
• Soak the item in a chlorine solution for 7 seconds.