Food Safety Management | Cleaning Tools

What percentage of dishcloths were found to be contaminated with pathogenic bacteria?

• 75%

• 65%

• 95%

• 85%

What is the recommended concentration for sanitizer in a bucket where cloths are stored?

• 100 to 300 parts per million

• 200 to 400 parts per million

• 300 to 500 parts per million

• 400 to 600 parts per million

Where should cleaning tools be cleaned to avoid contamination?

• In a dishwashing sink

• In a handwashing sink

• In a utility sink

• In a food prep sink

Why should chemicals be kept in their original packaging?

• To reduce costs

• To make them easier to store

• To enhance their effectiveness

• To prevent misuse and confusion

What should be done after storing or handling chemicals?

• Lock the storage cupboard

• Check the inventory

• Wash hands immediately

• Take a break

What does a cleaning schedule detail?

• Only how cleaning should be done

• What, how, who, and when cleaning should be done

• Only who should carry out the cleaning

• Only what must be cleaned

What should be included in a cleaning schedule?

• Only the cleaning products to be used

• The time taken for each cleaning task

• What, how, who, and when to clean

• Only the areas that customers see

What is the purpose of a deep cleaning schedule?

• To clean on a daily basis

• To clean only when the health inspector visits

• To perform a thorough cleaning of certain items monthly

• To replace the daily cleaning schedule

How often should deep cleaning be performed?

• Yearly

• Monthly

• Daily

• Weekly

What is the most important aspect of maintaining a clean operation according to the video?

• Using the most expensive cleaning products

• Only deep cleaning regularly

• Staff training and monitoring

• Having the latest cleaning equipment