Always Food Safe Chapters 8.3 & 9.1

What percentage of dishcloths were found to be contaminated with pathogenic bacteria according to a recent study?

• 95%

• 50%

• 75%

• 85%

What should be done with cloth towels when they are not in use?

• Store them in a "Sanitizer" designated bucket

• Leave them on the counter

• Hang them to dry

• Place them in a plastic bag

What is the recommended practice for re-usable cloths?

• Launder, sanitize, and dry them

• Use them without washing

• Store them wet

• Throw them away after use

Why is it important to have a separate area for storing cleaning tools?

• To avoid cross-contamination

• To make them easily accessible

• To keep them out of sight

• To save space

What should never be done with cleaning tools or mop water?

• Dump them in sinks designed for hand washing, food prep, or dishwashing

• Store them in a separate area

• Use them for cleaning floors

• Dispose of them in a utility sink

What is a good practice for storing chemicals?

• Keep them in their original packaging

• Transfer them to unmarked containers

• Mix them with other chemicals

• Store them near food

Why is developing a cleaning schedule important?

• It is a prerequisite for your Food Safety Management System

• It makes cleaning more fun

• It reduces the need for cleaning

• It saves money

What is a key consideration when setting up a Cleaning Schedule?

• The type of cleaning products used

• The journey of the food through the operation

• The number of staff available

• The cost of cleaning equipment

Which of the following is typically included in a cleaning schedule?

• Office desks

• Food Contact Surfaces

• Windows

• Ceiling fans

How often is a Deep Cleaning Schedule usually performed?

• Daily

• Weekly

• Monthly

• Annually