Worksheetswhat factors affect the effectiveness of sanitzers
Total questions: 10
Worksheet time: 5mins
cleaning is.....
Reducing the number
of pathogens to safe levels
The removal of soil and food residue from surfaces of equipment and utensils
period of time sanitizer must be in contact with a surface to work
heat or chemical that destroys
pathogenic microorganisms
Which is the 5-step Process?
Pre-flush - Wash - Rinse - Sanitize - Air Dry
pre-flush-rinse-sanitize-wash-Air dry
sanitize-pre-flush-wash-rinse-Airdry
wash-rinse-pre-flush-air dry sanitize
what is a way you can sanitize a surface
water
soap
chemical
oil
What is the last step in cleaning and sanitizing
Rinse the surface
Allow the surface to dry
sanitize the surface
wash the surface
Sanitizing uses....
soap and water
chemical or heat
Which of the following is NOT a part of disinfecting premises
Preliminary cleaning is required
Apply solution to towel and apply to surfaces
Sponge or mop and allow to airdry
do not rinse surfaces that comes in contact with food
If food is left out more than three hours at room temperature, what should you do with it?
Send the leftovers with your guests
Store in the fridge
Throw away
Reheat and eat more
How long should you wash your hands?
20 seconds
1 minute
1 hour
10 seconds
What can you use to dry your hands?
Clothes
Dish towel
air dry them
Paper towels
