Cleaning and Sanitizing-Food Safety Manager

How hot must the water be for heat sanitation?

• 120 degrees

• 145 degrees

• 171 degrees

• 175 degrees

How long must items be soaked for heat sanitation?

• 1 min

• 10 sec

• 45 sec

• 30 sec

Which is NOT one of the three common types of chemical sanitizers?

• soap

• Chlorine

• Iodine

• Quaternary ammonium compounds

What is step one of cleaning and sanitizing?

• rinse the surface

• scrape or remove bits of food

• allow surface to airdry

• sanitize the surface

What is step 2 of cleaning and sanitizing?

• allow surface to airdry

• scrape or remove bits of food

• rinse the surface

• wash the surface

What is step 3 of cleaning and sanitizing?

• scrape or remove bits of food

• allow surface to airdry

• rinse the surface

• sanitize the surface

What is step 4 of cleaning and sanitizing?

• scrape or remove bits of food

• allow surface to airdry

• rinse the surface

• sanitize the surface

What is step 5 of the cleaning and sanitizing process?

• scrape or remove bits of food

• sanitize the surface

• allow surface to air dry

• rinse the surface

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

• HACCP

• HPPCA

• HAAPC

• HACPP

What does HACCP stand for?

• Horrible Analysis Critical Coin Point

• Hard Analysis Counter Control Point

• Hazard Analysis Critical Control Point

• Hazard And Critical Control Point