WorksheetsFood Safety Cleanliness and Sanitation
Total questions: 15
Worksheet time: 1hrs 15mins
Where should cleaners and sanitizers be stored?
In dry storage with food
On prep counters
Away from food, utensils, and equipment
Inside the walk-in cooler
Select all that apply: When using or storing cleaners and sanitizers, you must:
Follow manufacturer directions
Label containers if contents are transferred
Mix all chemicals together for better results
Store separately from food items
What is the difference between cleaning and sanitizing?
Cleaning kills bacteria, sanitizing removes dirt
Cleaning removes dirt, sanitizing reduces microorganisms
They are the same thing
Sanitizing replaces the need to clean
Select all that apply: Before sanitizing a surface, you must:
Spray it with sanitizer
Clean and rinse the surface
Heat the surface
Remove food and soil
What is the correct temperature for the wash sink (1st sink) in a 3-compartment sink?
100°F
110°F
120°F
95°F
Select all that apply: What are required when using a three-compartment sink?
Sink 1 has hot soapy water
Sink 2 is for sanitizing
All sinks should be 2/3 full
A clock with a second hand is needed
When must food-contact surfaces be washed, rinsed, and sanitized?
Once a day
After every 4 hours of constant use
Every 8 hours
Every time a customer orders food
Select all that apply: You must clean and sanitize a surface when:
Switching to a different food
After a task is interrupted
Every time a guest enters the kitchen
After each use
What type of cleaner is best for burned-on grease?
Abrasive cleaner
Degreaser
Delimer
Detergent
Select all that apply: What are characteristics of abrasive cleaners?
Contains scouring agents
Great for baked-on food
Can scratch surfaces if overused
Only used in dishwashers
What cleaner is best for removing mineral deposits like scale?
Degreaser
Acid cleaner
Abrasive cleaner
Detergent
Which method is acceptable for sanitizing food-contact surfaces?
Spraying them with cold water
Wiping with a dry towel
Immersing in 171°F water for 30 seconds
Dipping them in soapy water
Select all that apply: Chemical sanitizers include:
Quats
Iodine
Vinegar
Chlorine
How long must an item be submerged in hot water (171°F–195°F) to be sanitized?
15 seconds
7 seconds
1 minute
30 seconds
Select all that apply: Which sanitizer concentrations and times are correct?
Chlorine: 50–99 ppm for 7 seconds
Iodine: 12.5–25 ppm for 30 seconds
Quats: Use manufacturer’s instructions
Acid cleaner: 10 ppm for 10 seconds
