WorksheetsDOL 9/8/25 CA
Total questions: 10
Worksheet time: 5mins
When should food-contact surfaces be cleaned and sanitized? (Select all that apply)
After they are used
Before food handlers work with a different type of food
Only at the end of the day
After four hours if items are in constant use
What is the primary function of cleaners as described in the document?
To polish surfaces
To remove food, dirt, rust, stains, minerals, and other deposits
To disinfect surfaces
To add fragrance to surfaces
What is one method to sanitize items such as tableware, utensils, or equipment?
Soak them in cold water
Use vinegar
Soak them in hot water
Use baking soda
Which of the following is a common chemical sanitizer used for sanitizing items?
Alcohol
Chlorine
Baking soda
Lemon juice
Which of the following factors influence the effectiveness of chemical sanitizers?
Contact time
Color of the sanitizer
Brand of the sanitizer
Packaging of the sanitizer
What is used to clean and sanitize tableware and utensils?
A three-compartment sink
A dishwashing machine
A handwashing station
A drying rack
Where are larger items like pots and pans cleaned?
In a dishwashing machine
In a single sink
In a three-compartment sink
On a drying board
What must dishwashers do before washing any items?
Dry the board
Clean and sanitize each sink and drain the board
Fill the sink with water
Organize the utensils
What should you do with items before washing them in a dishwasher?
Leave them as they are
Scrape, rinse, or soak them
Dry them completely
Add detergent directly on them
Why is it important not to overload dish racks in a dishwasher?
It saves water
It ensures water spray reaches all surfaces
It makes the dishwasher run faster
It prevents dishes from breaking
