8. Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Label the working container with its contents

Read the safety data sheet for the cleaner

Use a new wiping cloth when first using the working container

Note on the original container that some cleaner was put into a working container

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

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

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

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

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

12. Degreaser is a detergent used to clean __________.

grill back splash, range hood, and oven doors

16. What factors influence Sanitizer Effectiveness?

water temperature, contact time, water hardness, pH, concentration

amount, water temperature, contact time, water hardness, pH

water color, contact time, water hardness, pH, concentration

water color, amount, pH, concentration, water hardness

17. What are the steps for Cleaning and Sanitizing?

scrape, wash, rinse, sanitize, air dry

wash, scrape, rinse, sanitize, air dry

rinse, wash, scrape, sanitize, air dry

scrape, rinse, wash, sanitize, air dry

19. What are the steps for cleaning and sanitizing in a Three Compartment Sink?

scrape, wash, rinse, sanitize, air dry

rinse, scrape, wash, sanitize, air dry

scrape, sanitize, wash, rinse, air dry

scrape, rinse, sanitize, wash, air dry

21. What are the size requirements for a manual three-compartment warewashing sink?

must be large enough to fit the largest utensils and equipment

enough for all utensils to be half way submerged in water

SS Ch 12 Test Cleaning and Sanitizing

Authored by HALEY WILSON

others

1st - 5th Grade

Used 2+ times

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MULTIPLE CHOICE QUESTION

30 sec • 5 pts

1. What is required for measuring the sanitizing rinse temperature in a high-temperature dish washing machine?

Infrared thermometer

Time-temperature indicator

Maximum registering thermometer

Thermocouple with immersion probe

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

2. What is an acceptable sanitizing method and contact time for a food-contact surface?

Soak the item in very hot water for 7 seconds

Soak the item in an iodine solution for 7 seconds

Soak the item in a chlorine solution for 7 seconds

Soak the item in an ammonia solution for 7 seconds

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

3. 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

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

4. 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

Use very hot water when making the solution

Try our the solution on a food-contact surface

Mix the solution with equal parts of water

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

5.What information should a master cleaning schedule contain?

What should be cleaned, and when

What should be cleaned, when, and by whom

What should be cleaned, when, by whom, and how long

What should be cleaned, when, by whom, how, and why

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

6. How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

Below cleaning supplies

Four inches from the floor

In drawers that have been washed and rinsed

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

7.George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Remove leftover food from the dishes

Fill the first sink with detergent and water

Clean and sanitize the sinks and drainboards

Make sure there is a working clock with a second hand

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SS Ch 12 Test Cleaning and Sanitizing

1. What is required for measuring the sanitizing rinse temperature in a high-temperature dish washing machine?

2. What is an acceptable sanitizing method and contact time for a food-contact surface?

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

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

5.What information should a master cleaning schedule contain?

6. How should flatware and utensils that have been cleaned and sanitized be stored?

7.George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

8. Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

9. Which feature is most important for a chemical storage area?

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

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