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WorksheetsSafety and Sanitation: Cleaning and Sanitizing
Total questions: 20
Worksheet time: 10mins
Which surface needs to be cleaned and sanitized?
Walls
Cutting boards
Floors
Garbage containers
What is sanitizing?
Reducing dirt from a surface
Reducing the hardness of water
Reducing the pH of a surface
Reducing pathogens to safe levels
What is cleaning?
Reducing dirt from a surface
Reducing the hardness of water
Reducing the pH of a surface
Reducing pathogens to safe levels
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
Every 8 hours
Every 6 hours
Every 5 hours
Every 4 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit.
Try out the solution on a food-contact surface.
Use very hot water when making the solution.
Mix the solution with equal parts of water.
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, air-dry, wash, rinse, sanitize
Remove food from the surface, sanitize, rinse, wash, air-dry
Remove food from the surface, wash, rinse, sanitize, air-dry
Remove food from the surface, wash, sanitize, air-dry, rinse
Which does NOT require sanitizing?
Plates
Walls
Knives
Tongs
The first step in cleaning and sanitizing items in a three-compartment sink is
air-drying items.
immersing items in sanitizer.
washing items in detergent.
rinsing, scraping, or soaking items.
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Rinsing
Air-drying
Rewashing
A food-contact surface must be cleaned and sanitized
before working with a different type of food.
every 6 hours.
only if the food handler changes gloves.
at the end of the food handler’s shift.
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The head chef should be warned of the pests.
The shipment should be stored outside the kitchen until a manager inspects it.
The shipment should be refused and prevented from entering the operation.
The food handler should remove all evidence of the pests.
Where should garbage cans be cleaned?
Away from food and utensils
In dishwashing areas
Next to food-prep areas
In food storage areas
How often must a milkshake mixer be cleaned and sanitized if it is used frequently?
2 hours
4 hours
6 hours
8 hours
A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. This is an example of...
Cleaning
Rinsing
Sanitizing
Sterilizing
Which of the following is NOT a sign that pests are in your operation?
droppings
nests
damage to products, packaging and the facility
garbage
Which of the following is false?
You should close the lids on outdoor garbage containers.
You should lean garbage containers near prep or food-storage areas.
You should clean the inside and outside of garbage containers often.
You should remove garbage from prep areas as quickly as possible..
Jim was washing dishes in a dishwasher. What step did he do wrong?
Presoaked items with dried-on food
When the dish rack came out of the machine, he checked for dirty items and rewashed the ones with food still on them.
Used a cloth towel to dry the dishes.
Loaded the racks so the water spray will reach all surfaces.
What should the minimum temperature that the water in the first sink in a three compartment sink be?
70°F
95°F
110°F
180°F
Which action is correct when it comes to sanitizer working effectively?
Making the sanitizer temperature too high
Putting extra sanitizer in the solution
Adding too much water to the sanitizer solution
Allowing the sanitizer to touch the item for the correct amount of time.
What should be in the third sink in a three compartment sink?
Sanitizer
Water and detergent
Dirty water
Plain clean water
