CH.10 CLEANING AND SANITATION

Which surface needs to be cleaned and sanitized?

• Walls

• Cutting boards

• Floors

• Garbage containers

What is sanitizing?

• Reducing dirt from a surface

• Reducing the hardness of water

• Reducing the pH of a surface

• Reducing pathogens to safe levels

What is cleaning?

• Reducing dirt from a surface

• Reducing the hardness of water

• Reducing the pH of a surface

• Reducing pathogens to safe levels

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

• Every 4 hours

• Every 6 hours

• Every 5 hours

• Every 8 hours

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

• Test the solution with a sanitizer kit.

• Try out the solution on a food-contact surface.

• Use very hot water when making the solution.

• Mix the solution with equal parts of water.

What is the correct way to clean and sanitize a prep table?

• Remove food from the surface, air-dry, wash, rinse, sanitize

• Remove food from the surface, sanitize, rinse, wash, air-dry

• Remove food from the surface, wash, sanitize, air-dry, rinse

• Remove food from the surface, wash, rinse, sanitize, air-dry

Which does not require sanitizing?

• Plates

• Knives

• Walls

• Tongs

The first step in cleaning and sanitizing items in a three-compartment sink is

• air-drying items.

• immersing items in sanitizer.

• washing items in detergent.

• rinsing, scraping, or soaking items.

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

• Sanitizing

• Rinsing

• Air-drying

• Rewashing

A food-contact surface must be cleaned and sanitized

• before working with a different type of food.

• every 6 hours.

• only if the food handler changes gloves.

• at the end of the food handler’s shift.