Kitchen Sanitation Week 1

What is the process of removing food and other soils called?

• Cleaning

• Sanitizing

• Disinfecting

• Sterilizing

Which of the following is NOT a type of cleaning agent?

• Acid cleaners

• Solvent cleaners

• Detergents

• Antibiotics

What is the process of reducing the number of microorganisms on a surface to a safe level called?

• Cleaning

• Disinfecting

• Sterilizing

• Sanitizing

What temperature should the final sanitizing rinse in high temperature dish machines be?

• 120oF

• 180oF

• 75oF

• 110oF

What is the minimum water temperature for the wash step in a three-compartment sink?

• 75oF

• 82oC

• 120oF

• 110oF

What is the correct concentration of chlorine for sanitizing surfaces?

• 200 ppm

• 12.5 ppm

• 100 ppm

• 50 ppm

What must be available to accurately measure the concentration of sanitizing solutions?

• A thermometer

• A test kit

• A barometer

• A pH meter

What is a food-contact surface?

• A surface where chemicals are stored

• A surface that food normally touches

• A surface for placing utensils only

• A surface used only for cooking

How should cleaned and sanitized items be stored?

• Directly on the floor

• At least 6 inches above the floor

• Exposed to dust

• In a wet location

What is the correct procedure for sanitizing with hot water in a three-compartment sink?

• Water temperature of 171oF to 180oF

• Water temperature of 120oF

• Water temperature of 75oF

• Water temperature of 82oC