Food Safety Unit 3

__________ are cleaners that designed to penetrate and soften dirt to help remove it from a surface

• degreaser

• detergents

• delimers

_______ are used on mineral deposits and other dirt that build up in dishwashing machines and on steam tables because other cleaners cannot remove them

• Delimers

• degreasers

• abrasive cleaners

_________ contain a scouring agent that helps scrub hard-to-remove dirt off of pots and pans but care has to be taken because they can scratch surfaces.

• detergents

• abrasive cleaners

• degreasers

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

• every 4 hours

• every 6 hours

What information should a master cleaning schedule contain?

• the directions for mixing cleaners

• the directions for mixing sanitizers

• What should be cleaned, when, by whom, and how

Which feature is the most important for a chemical storage area?

• good lighting

• plenty or room

• single use towels

When food handlers are interrupted during a task, a food-contact surface should be _______.

• cleaned and rinsed

• clean and sanitized

• sanitized

Which one is the correct order for cleaning and sanitizing in a 3-compartment sink?

• rinse/scrape/soak, wash, rinse, sanitize, air-dry

• rinse/scrape/soak, wash, sanitize, air-dry

• wash, rinse, sanitize

What is sanitizing?

• reducing the hardness of water on a surface to safe levels

• reducing lime deposits on surfaces to safe levels

• reducing the number of pathogens on a surface to safe levels

A surface must be cleaned with a

• detergent

• chlorine solution

• 180* water