HACCP - CLEANING & SANITATION ( TRAINING )

Always display a ______ to warn the customer and employees of a wet floor.

• Floor Bucket

• Rope

• Wet Floor Sign

• Mop

      All cleaning chemicals should be stored _____ inches off the floor and away from foods and suppliers.

• 5

• 6

• 7

• 8

      We need to discard glove as below accept?

• Torn

• Handle raw product to cook product

• Do cook/prep

• Do cleaning

      How do you properly set-up the 3 compartment sink ?

•       Sanitize / Rinse / Wash

•      Wash / Rinse / Dry

•       Wash / Rinse / Sanitize / Dry

•      Wash / Rinse / Sanitize

     When you should clean the lobby ?

•      Every hour

•      End of the day

•       As often as needed

•      During peak period

      When mopping the floors, always use the ____ method .

• Figure 9

• Figure 8

• Side to side

• Front to back

     Your restaurant`s sanitizer solution should be ____ part per million.

• 0 ppm

• 50 ppm

• 100 ppm

• 200 ppm

       Which of the below is NOT the standards for cleaning and sanitation ?

• Use proper sanitizer concentration based on chemical specifications

•    Keep towels and mops clean and in good condition.

• Use sponges, steel wool or bleach in the cleaning process

•     Always use Wet Floor signs when mopping floors.

1.       Employees must be instructed on safe chemical use and safety instructions. This information can be found in the S.D.S. manual which stands for _______ .

•       Security Data Sheet

•     Safety Dos Sheet

• A.      Supplier Data Sheet

• A.      Safety Data Sheet

       Items placed in the sanitizer sink must soak for at least ____ minute(s).

• 1

• 2

• 3

• 5