WorksheetsSS Ch 12 Test Cleaning and Sanitizing
Total questions: 22
Worksheet time: 11mins
Name
Class
Date
1.
1. What is required for measuring the sanitizing rinse temperature in a high-temperature dish washing machine?
a)
Infrared thermometer
b)
Time-temperature indicator
c)
Maximum registering thermometer
d)
Thermocouple with immersion probe
2.
2. What is an acceptable sanitizing method and contact time for a food-contact surface?
a)
Soak the item in very hot water for 7 seconds
b)
Soak the item in an iodine solution for 7 seconds
c)
Soak the item in a chlorine solution for 7 seconds
d)
Soak the item in an ammonia solution for 7 seconds
3.
3. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
a)
Every 4 hours
b)
Every 5 hours
c)
Every 6 hours
d)
Every 7 hours
4.
4. What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
a)
Test the solution with a sanitizer kit
b)
Use very hot water when making the solution
c)
Try our the solution on a food-contact surface
d)
Mix the solution with equal parts of water
5.
5.What information should a master cleaning schedule contain?
a)
What should be cleaned, and when
b)
What should be cleaned, when, and by whom
c)
What should be cleaned, when, by whom, and how long
d)
What should be cleaned, when, by whom, how, and why
6.
6. How should flatware and utensils that have been cleaned and sanitized be stored?
a)
With handles facing up
b)
Below cleaning supplies
c)
Four inches from the floor
d)
In drawers that have been washed and rinsed
7.
7.George is getting ready to wash dishes in a three-compartment sink. What should be his first task?
a)
Remove leftover food from the dishes
b)
Fill the first sink with detergent and water
c)
Clean and sanitize the sinks and drainboards
d)
Make sure there is a working clock with a second hand
8.
8. Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?
a)
Label the working container with its contents
b)
Read the safety data sheet for the cleaner
c)
Use a new wiping cloth when first using the working container
d)
Note on the original container that some cleaner was put into a working container
9.
9. Which feature is most important for a chemical storage area?
a)
Good lighting
b)
Single-use towel
c)
Nonskid floor mats
d)
Emergency shower system
10.
10. What is the correct way to clean and sanitize a prep table?
a)
Remove food from the surface, sanitize, rinse, wash, and air-dry
b)
Remove food from the surface, wash, rinse, sanitize, and air-dry
c)
Remove food from the surface, wash, sanitize, air-dry, and rinse
d)
Remove food from the surface, air-dry, wash, rinse, and sanitize
11.
11. Cleaners should only be used for their intended purpose and Never in place of each other?
a)
True
b)
False
12.
12. Degreaser is a detergent used to clean __________.
a)
mineral deposits
b)
grill back splash, range hood, and oven doors
c)
hard to remove dirt
d)
food baked on pots and pans
13.
13. What detergent is used to clean mineral deposits?
a)
Delimer
b)
Degreaser
c)
Surfactant
d)
Abrasive Cleaner
14.
14. A scouring agent that scrubs hard to move dirt, food baked on pots and pans is what type of cleaner?
a)
Delimer
b)
Degreaser
c)
Surfactant
d)
Abrasive Cleaner
15.
15. If using the sink to soak and sanitize what must the water temperature be and how long must it soak?
a)
171 F for 30 seconds
b)
180F for 30 seconds
c)
110F for 15 seconds
d)
171F for 15 seconds
16.
16. What factors influence Sanitizer Effectiveness?
a)
amount, water temperature, contact time, water hardness, pH
b)
water temperature, contact time, water hardness, pH, concentration
c)
water color, contact time, water hardness, pH, concentration
d)
water color, amount, pH, concentration, water hardness
17.
17. What are the steps for Cleaning and Sanitizing?
a)
wash, scrape, rinse, sanitize, air dry
b)
rinse, wash, scrape, sanitize, air dry
c)
scrape, rinse, wash, sanitize, air dry
d)
scrape, wash, rinse, sanitize, air dry
18.
18. A Three Compartment Sink must have a minimum wash water temperature of?
a)
110F
b)
180F
c)
171F
d)
130F
19.
19. What are the steps for cleaning and sanitizing in a Three Compartment Sink?
a)
rinse, scrape, wash, sanitize, air dry
b)
scrape, sanitize, wash, rinse, air dry
c)
scrape, wash, rinse, sanitize, air dry
d)
scrape, rinse, sanitize, wash, air dry
20.
20. Where should wet wiping cloths used for wiping counters and equipment surfaces be stored in between uses?
a)
Sanitizer Solution
b)
Water
c)
Bucket
d)
Sink
21.
21. What are the size requirements for a manual three-compartment warewashing sink?
a)
deep sinks
b)
large washing spaces
c)
enough for all utensils to be half way submerged in water
d)
must be large enough to fit the largest utensils and equipment
22.
22. An object must be immersed in quat for at least how many seconds to be considered sanitized?
a)
15 seconds
b)
30 seconds
c)
20 seconds
d)
10 seconds
100 %
