Food Handlers Review Quiz Section 5

How must you clean every surface that touches food?

• Wash

• Wash, rinse, air dry

• Wash, rinse, sanitize

• Rinse

Which of the following is NOT a step in cleaning & sanitizing surfaces?

• Scrape & remove excess food

• Wash surface

• Sanitize then air dry

• Don't rinse

Which is false about when to clean/ sanitize food- contact surfaces?

• After using them

• After 4 hours of constant use

• After 2 hours of constant use

• When switching to a different food item

How do you make sure sanitizers are effective?

• Hot water

• Use sanitizer test kit

• Don't leave dishes in sanitizer for very long

• Wipe sanitizer dry on tables

How hot should dish washing water be?

• 100 Degrees

• 98 Degrees

• 110 Degrees

• 120 Degress

Which of the following are the correct steps for using a three compartment sink?

• Rinse items; wash in first sink; rinse under running water in second sink; air dry

• Scrape, soak items; wash in first sink; rinse in second sink; sanitize in third sink; towel dry

• Rinse items; wash in first sink; rinse again; allow to air dry

• Scrape, soak items; wash in first sink; rinse in second sink; sanitize in third sink; allow to air dry

How hot must water in a dishwasher get?

• 212

• 181

• 165

• Ask manager