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Cleaning and Sanitizing-Food Safety Manager

Total questions: 26

Worksheet time: 41mins

Name
Class
Date
1.

How hot must the water be for heat sanitation?

a)

120 degrees

b)

145 degrees

c)

171 degrees

d)

175 degrees

2.

How long must items be soaked for heat sanitation?

a)

1 min

b)

10 sec

c)

45 sec

d)

30 sec

3.

Which is NOT one of the three common types of chemical sanitizers?

a)

soap

b)

Chlorine

c)

Iodine

d)

Quaternary ammonium compounds

4.

What is step one of cleaning and sanitizing?

a)

rinse the surface

b)

scrape or remove bits of food

c)

allow surface to airdry

d)

sanitize the surface

5.

What is step 2 of cleaning and sanitizing?

a)

allow surface to airdry

b)

scrape or remove bits of food

c)

rinse the surface

d)

wash the surface

6.

What is step 3 of cleaning and sanitizing?

a)

scrape or remove bits of food

b)

allow surface to airdry

c)

rinse the surface

d)

sanitize the surface

7.

What is step 4 of cleaning and sanitizing?

a)

scrape or remove bits of food

b)

allow surface to airdry

c)

rinse the surface

d)

sanitize the surface

8.

What is step 5 of the cleaning and sanitizing process?

a)

scrape or remove bits of food

b)

sanitize the surface

c)

allow surface to air dry

d)

rinse the surface

9.

This is a system that identifies hazards at specific points within a product's flow. What is this system called?

a)

HACCP

b)

HPPCA

c)

HAAPC

d)

HACPP

10.

What does HACCP stand for?

a)

Horrible Analysis Critical Coin Point

b)

Hard Analysis Counter Control Point

c)

Hazard Analysis Critical Control Point

d)

Hazard And Critical Control Point

11.

True or false?

All HACCP plans are the same.

a)

True

b)

False

12.

A server pours some cleaner from its original container into a smaller working container. What must the server do?

a)

record the amount of cleaner used in the records file

b)

label the working container with its contents

c)

read the MSDS

d)

use a new towel

13.

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

a)

air drying

b)

sanitizing

c)

polishing

d)

rinsing

14.
When storing chemicals, you should NOT do which of the following?
a)
have a designated area just for chemicals
b)
consult with your manager on where chemicals should be stored
c)
store chemicals near food to clean up spills
d)
none of the above
15.

When should garbage be removed from prep areas?

a)

at the end of a shift

b)

as quickly as possible

16.
 What is sanitizing?
a)
Reducing dirt from a surface
b)
Reducing the pH of a surface
c)
 Reducing the hardness of water
d)
 Reducing pathogens to safe levels
17.
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
a)
Every 4 Hours 
b)
Every 5 Hours 
c)
Every 6 Hours 
d)
Every 7 Hours 
18.
A food handler was assigned to clean a slicer that was too difficult to move.  The slicer was unplugged.  Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink.  Food bits on the slicer were removed.  After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry.  Then the food handler put the machine back together.  What mistake did the food handler make?
a)
 Failed to dry the machine with a clean cloth after sanitizing it.
b)
Failed to sanitize the machine before taking the removable parts off.
c)
Failed to rinse the machine after wiping it down with detergent and water.
d)
Failed to wash the machine with detergent and water before taking it apart.
19.
What is cleaning?
a)
Reducing dirt from a surface
b)
Reducing the pH of a surface
c)
 Reducing the hardness of water
d)
Reducing pathogens to safe levels
20.

When sanitizing items by soaking in hot water, the item must be in contact with the hot water for at least:

a)

20 seconds

b)

30 seconds

c)

45 seconds

d)

1 Minute

21.
Which cleaner is best for everyday cleaning?
a)
Degreaser
b)
Detergent
c)
 Abrasive cleaner
d)
Delimer
22.

5.3 How should chemicals be stored?

a)

Above food

b)

Away from prep areas

c)

In food-storage areas

d)

With kitchenware

23.

What should you do each time after carrying out cleaning tasks or disposing of refuse?

a)

Take a break

b)

Begin cooking the next dish

c)

Wash your hands

24.

Detergents are the main chemicals used for cleaning. Used in combination with ___and ___ they help dissolve grease and remove dirt.

a)

hot water, energy

b)

cold water, brillo pads

c)

hot water, bleach

25.

What includes details of the cleaning to be carried out by specified people at specified intervals and times?

a)

Sanitizing

b)

HACCP

c)

FDA

d)

Master cleaning schedule

26.

Do not use any chemicals, unless______.

a)

They smell nice

b)

You have been trained to use them

c)

No one else is cleaning up the mess

d)

You have washed your hands

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