Cleaning and sanitizing

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

• Every 4 hours

• Every 5 hours

• Every 6 hours

• Every 7 hours

In a food service operation, the main purpose of CLEANING a surface is to ........

(not cleaning and sanitizing)

• reduce pathogens.

• remove dirt and food residue.

• restore it to its original condition

• protect it from scale and rust

What should a food handler do to ensure that the sanitizing solution is effective?

• Use equal parts water and sanitizer.

• Prepare a fresh batch every hour.

• Check the solution with a test strip

• Heat the solution to its boiling point.

When heat sanitizing utensils, food handlers should soak the items in hot water for at least

• 15 seconds.

• 20 seconds.

• 30 seconds.

• 2 minutes

Hans is preparing a sanitizing solution. Which guideline should he follow?

• Follow the supplier's guidelines for the type of sanitizer and correct concentration.

• Prepare a sanitizing solution according to USDA and FDA guidelines.

• Sanitizers must not be in contact with the surface for more than 5 seconds

• Follow the manufacturer's recommendations for water temperature