Cleaning and Sanitizing Quiz

List the four instances when a food-contact surface must be cleaned and sanitized.

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In what order must the steps for cleaning and sanitizing stationary equipment be completed?

• E Allow the surfaces to air-dry

• F Scrape or remove food from the equipment surface

• D Rinse the equipment surfaces with clean water

• C Sanitize the equipment surfaces

• B Unplug the equipment

List the five factors that affect a sanitizer’s effectiveness.

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Place the following steps for cleaning and sanitizing in a three-compartment sink in the correct order.

• A Sanitize items in third sink.

• B Air-dry items on a clean and sanitized surface.

• C Rinse items in second sink.

• D Rinse, scrape, or soak items before washing them.

• E Wash items in the first sink.

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

• True

• False

Cleaning reduces the number of pathogens on a surface to safe levels.

• True

• False

Soaking items for 30 seconds in water at least 171 ̊F (77 ̊C) is an acceptable way to sanitize items.

• True

• False

Surfaces must be sanitized before they are cleaned.

• True

• False

What is the correct sequence of sanitizing and cleaning surfaces?

• Sanitize first, then clean

• Clean first, then sanitize

What temperature is considered acceptable for sanitizing items?

• At least 171 ̊F (77 ̊C)

• At least 100 ̊F (37 ̊C)