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Food

Total questions: 2

Worksheet time: 60secs

Name
Class
Date
1.

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

a)

clean, sanitize, towel dry

b)

rinse, scrape, clean, sanitize

c)

pre-scrape, clean, rinse, sanitize, air-dry

d)

clean, sanitize, rinse, towel dry

2.

Which is not a factor in controlling growth of microorganisms?

a)

color

b)

temperature

c)

moisture

d)

oxygen

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