Ch 12 Cleaning and Sanitizing
Authored by Lindsay Raterman
Other
11th - 12th Grade
Used 227+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
2.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
What is sanitizing?
3.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
4.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
5.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
What is the correct way to clean and sanitize a prep table?
6.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
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?
7.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
What should be done when throwing away chemicals?
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?
