True or False: Cleaning reduces the number of pathogens on a surface to safe levels.

True or False: Surfaces that come into contact with food should be cleaned and sanitized each time you use them.

Multiple Choice: To be effective, cleaning and sanitizing must be a step process.

Multiple Choice: A surface must be cleaned with a

Exercise: Place a check mark next to the items that need to be both cleaned and sanitized.

Select True or False: Surfaces must be sanitized before they can be cleaned.

Select True or False: Cleaning reduces the number of pathogens on a surface to safe levels.

Select True or False: Surfaces that come into contact with food should be cleaned and sanitized each time you use them.

To be effective, cleaning and sanitizing must be a ______ step process.

A surface must be cleaned with a

Food-contact surfaces should be cleaned and sanitized at least every

Place a check mark next to the items that need to be both cleaned and sanitized. Select all that apply.

Cross contamination is:

Which type of sink should be used to wash dishes?

What foods should be stored in a separate container on the bottom shelf of the refrigerator?

Cooking grease should be disposed of:

Dish Soap:

What temperature range determines the “Danger Zone”?

What are some of the food-contact surfaces that must always be washed and sanitized?