Food Handlers Review

1. Which surface needs to be cleaned and sanitized?

• Wall

• 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 the pathogens to safe levels

What is cleaning?

• Reducing dirt from the 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, was, 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

1. 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 handlers shift

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

• The head chef should be warned of the pests

• The shipment should be stored outside the kitchen until a manager inspects it

• The shipment should be refused and prevented from entering the operations.

• The food handler should remove all evidence of the pests.