Quiz # 1 Types of Chemicals for Cleaning and Sanitizing

1. Sanitizing is the first step in creating a safe food contact surface.

• Yes

• No

• Usually

• Not sure

2. Cleaning involves removing dirt, food residue and____________.

• grease

• shirt

• apron

• shoes

3. After sanitizing, dishes should always be ___________dried.

• speedy

• vacuum

• air

• towel

4. Cleaning and ______________are critical to food safety in food service operations.

• shaving

• sanitizing

• putting away

• painting

5. _____________involves the removal of food residue, dirt and grease.

• cleaning

• eating

• sanitizing

• dirtying

6. ______________is the step that removes harmful microorganisms on a food contact surface.

• scrubbing

• brushing

• scratching

• sanitizing

7. The two ways to sanitize surfaces and equipment in food service establishments are with _____________and ____________.

• bread and butter

• burger and fries

• soda and pop

• chemicals and heat

8. To prevent _______________of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils and food contact surfaces.

• contamination

• rotting

• burning

• freezing

9. Which of the following must be cleaned and sanitized?

• food prep surfaces

• utensils

• kitchen sink

• all of these

10.Sanitizing is done to reduce what?

• drying time

• platelets

• dirt particles

• micro-organisms