Cleaning and Sanitizing June 17, 2024 by Brian Klein Cleaning and Sanitizing 1 / 30 When should items be rinsed when cleaning and sanitizing in a three-compartment sink? Rinse items after washing and before sanitizing Rinse items after sanitizing and before air drying Neither Both Wrong! Thats right! never rinse items after sanitizing them 2 / 30 Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel? Towel drying is less effective A towel can contaminate the surfaces Neither Both Wrong! Thats right! 3 / 30 How can you be sure that a high-temperature dishwashing machine reaches the correct temperature to sanitize items during operation? Check the water temperature during the final sanitizing rinse Check the temperature with a maximum registering thermometer (MRT) Neither Both Wrong! Thats right! 4 / 30 Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized? Any surface that touches food must be cleaned, rinsed, and sanitized to kill pathogens Surfaces that do NOT touch food only need to be cleaned and rinsed to prevent the accumulation of dirt Neither Both Wrong! Thats right! 5 / 30 What is the minimum water temperature for a dishwashing that uses heat to sanitize items? At least 165°F for a single-temperature, stationary-rack machine At least 180°F for the final sanitizing rinse in a high-temperature machine Neither Both Wrong! Thats right! 6 / 30 When should the sanitizing solution be changed in a three-compartment sink? When the sanitizer concentration falls below the requirements When the temperature of the water falls below the requirements Neither Both Wrong! Thats right! 7 / 30 What should you do if you see signs of pests or any pest-related problems? Apply poisonous or toxic pest-control materials Contact your PCO (Pest Control Operator) Neither Both Wrong! Thats right! 8 / 30 What features should your receiving area have? Clean Secure Well-lit All are correct Wrong! Thats right! 9 / 30 When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed? Grease buildup Mineral deposits Neither Both Wrong! Thats right! 10 / 30 Detergent-sanitize blends can be used in a two-compartment sink. What are the sinks used? Sanitizing Cleaning Neither Both Wrong! Thats right! A detergent sanitizer blend is used in the first sink for cleaning and again in the second sink to sanitize. 11 / 30 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? Removed as quickly as possible With single-use gloves Neither Both Wrong! Thats right! 12 / 30 What items can be sanitized by soaking them in a chemical sanitizing solution or running them through a high-temperature dishwashing machine? Tableware, utensils, and equipment Floors, walls, and ceilings Neither Both Wrong! Thats right! 13 / 30 Which is a standard method of sanitizing surfaces in a food service operation? Chemical sanitizing Heat sanitizing Neither Both Wrong! Thats right! 14 / 30 How can items be sanitized with heat? By soaking them in water that is 171°F or higher for at least 30 seconds By using a high-temperature dishwasher Neither Both Wrong! Thats right! 15 / 30 Why do the garbage containers in a women’s restroom need to have a cover? For sanitary napkins To deny pests shelter Neither Both Wrong! Thats right! 16 / 30 How should garbage containers be cleaned? Do NOT clean garbage containers near prep or food storage areas Clean the inside and outside of garbage containers regularly Neither Both Wrong! Thats right! 17 / 30 What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food? Pathogens Pests Neither Both Wrong! Thats right! 18 / 30 If you need to use poisonous or toxic pest-control materials in your operation, who should apply them? A certified applicator A Pest Control Operator (PCO) Neither Both Wrong! Thats right! 19 / 30 What can staff use to measure the temperature of the water that reaches the surface of items being sanitized in a high-temperature dishwasher? A Maximum Registering Thermometer (MRT) By using heat-sensitive tape Neither Both Wrong! Thats right! 20 / 30 According to ServSafe, what must meet these requirements? • Stable• Non-corrosive• Safe Cleaners Sanitizers Neither Both Wrong! Thats right! 21 / 30 What principles are an Integrated Pest Management (IPM) program based on? Avoiding the use of chemicals except as a last resort Denying pests access to food, water, and shelter Neither Both Wrong! Thats right! 22 / 30 How do dishwashers sanitize items? With hot water With chemicals Neither Both Wrong! Thats right! 23 / 30 How should all sanitized surfaces be dried? Air-dry A towel Neither Both Wrong! Thats right! A towel can contaminate sanitized surfaces and should NOT be used for drying them. 24 / 30 Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution? Soak them in a chemical sanitizing solution Rinse, swab, or spray them with sanitizing solution Neither Both Wrong! Thats right! 25 / 30 What is determined by the amount of minerals in your water and can affect how well a sanitizer works? Water hardness Acidity (pH) Neither Both Wrong! Thats right! 26 / 30 Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation? Damage to products, packaging, or the facility Feces or nests Neither Both Wrong! Thats right! 27 / 30 What should be done in storage areas to deny pests food? Clean up food and beverage spills quickly Remove crumbs and scraps Neither Both Wrong! Thats right! 28 / 30 The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine, it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be? Between 25 and 50 ppm The manufacturer's recommendations Neither Both Wrong! Thats right! 29 / 30 What needs to be done to a surface before it can be sanitized? Rinsed Cleaned Neither Both Wrong! Thats right! 30 / 30 Which example is a guideline for labeling TCS foods? The date it must be discarded or the date it was prepared What the food is commonly called or a descriptive statement The name and location of your operation All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter New Questions Continue
