Cleaning and Sanitizing in Food Business

What is the difference between cleaning and sanitizing?

• Cleaning removes visible dirt and sanitizing reduces the number of microorganisms

• Cleaning reduces the number of microorganisms and sanitizing removes visible dirt

• Cleaning and sanitizing are the same thing

• Cleaning and sanitizing are not necessary in a food business

When should surfaces and equipment be cleaned and sanitized?

• Only when they are visibly dirty

• Before and after each use

• Once a week

• Only when health inspectors visit

What chemicals are commonly used for cleaning and sanitizing in a food business?

• Soap and water

• Detergents, sanitizers, and pesticides

• Bleach and ammonia

• Hot water and vinegar

What is the correct process for manual cleaning and sanitizing using a three-basin sink?

• Wash in sink 1, rinse in sink 2, sanitize in sink 3

• Wash in sink 2, rinse in sink 1, sanitize in sink 3

• Wash in sink 3, rinse in sink 2, sanitize in sink 1

• Wash, rinse, and sanitize in the same sink

How can you test the strength of a sanitizing solution?

• Taste the solution

• Smell the solution

• Use a test strip

• Check the color of the solution

What should you do if there is a spill on the floor?

• Ignore it and continue working

• Put up warning signs and clean it up immediately

• Ask a coworker to clean it up

• Wait for someone else to clean it up

Where should chemicals be stored in a food business?

• In food containers

• In the same cupboard as food

• In separate shelves or cupboards away from food

• In the refrigerator

How often should garbage containers be cleaned and sanitized?

• Once a month

• Once a week

• Every day

• Never

What should you do in case of facility emergencies such as power outages?

• Continue working as usual

• Close the restaurant until essential services are restored

• Use alternative methods to cook food

• Ignore the problem and hope it gets fixed soon

Why is it important to clean and sanitize equipment regularly?

• To make the equipment look shiny

• To prevent cross-contamination and ensure food safety

• To save time and effort

• To impress health inspectors