Cleaning & Sanitizing

It is the process of removing food and other types of soil from a surface and it is usually done with cleaning agents.

• A. Cleaning

• B. Disinfecting

• C. Sanitizing

• D. Soaking

It is a cleaning agent used to routinely wash tableware, surfaces, and equipment.

• A. Abrasive

• B. Acid Cleanerr

• C. Detergent

• D. Solvent Cleaner

Which of the cleaning agent is used periodically on surfaces where grease has burned on?

• A. Abrasive

• B. Acid Cleanerr

• C. Detergent

• D. Solvent Cleaner

The following are the approved chemicals for sanitizing kitchen utensils except for

• A. Chlorine

• B. Iodine

• C. Peroxide

• D. Quaternary Ammonium

What are the three steps needed to effectively clean and sanitize utensils?

• A. Cleaning, disinfecting, and sanitizing

• B. Disinfecting, drying, and sanitizing

• C. Soaking, sanitizing, and washing

• D. Washing, drying, and sanitizing

The item to be sanitized must first be washed properly before it can be properly sanitized.

• TRUE

• FALSE

2. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to other foods.

• TRUE

• FALSE

3. Utensils need to be thoroughly washed in cold soapy water.

• TRUE

• FALSE

4. Cleaning will remove most of the dangerous bacteria present in the utensils.

• TRUE

• FALSE

5. All utensils must then be thoroughly dried before they are re-used.

• TRUE

• FALSE