Cleaning and Sanitizing – Both/Neither Practice Questions Cleaning and Sanitizing - Both/Neither Practice Questions 1 / 20 Where should wet wiping cloths be stored between uses? In a sanitizer solution Hung on a hook Neither Both Wrong! Thats right! This prevents bacterial growth and keeps cloths ready for safe use. 2 / 20 How can you find out how much sanitizer to use for your water hardness? Check with your municipality Consult your supplier Neither Both Wrong! Both are correct. Thats right! Both are correct. Water hardness affects sanitizer strength, so check hardness levels to adjust concentration for effective cleaning. 3 / 20 Surfaces that don’t touch food only need cleaning and rinsing. Why must food-contact surfaces be cleaned, rinsed, and sanitized? To prevent cross-contamination To reduce pathogens to a safe level Neither Both Wrong! Both are correct. Thats right! Both are correct. Cleaning removes dirt; sanitizing kills germs to prevent contamination between foods. 4 / 20 Which wiping cloths can clean equipment surfaces and food spills? Dry wiping cloths Wet wiping cloths Neither Both Wrong! Both are correct. Thats right! Both are correct. Different cloths handle dry or wet cleaning to maintain sanitation. 5 / 20 How should scoops be stored when serving foods like potatoes or ice cream? Under running water In water at least 135°F Neither Both Wrong! Both are correct. Thats right! Both are correct. Scoops can be stored in running or hot water above 135°F to prevent bacterial growth. 6 / 20 When is it unnecessary to fill the rinse sink in a three-compartment setup? When sanitizing with hot water When spray-rinsing items Neither Both Wrong! Thats right! Spray-rinsing saves water and ensures detergent is removed before sanitizing. 7 / 20 When cleaning and sanitizing food-contact surfaces, what tool should be used to rinse the surface with clean water? A nylon brush or pad A cloth towel Neither Both Wrong! Thats right! Use a clean cloth to rinse away detergent before sanitizing to avoid chemical residue. 8 / 20 Where can you get the correct sanitizer test kits? From the manufacturer From your supplier Neither Both Wrong! Both are correct. Thats right! Both are correct. Test kits ensure sanitizers are used safely and effectively. Each sanitizer type requires a specific testing method. 9 / 20 Scrape food off items before placing in the dishwasher. How can this be easier if food is dried on? Soak in water Spray with water Neither Both Wrong! Both are correct. Thats right! Both are correct. Soaking or spraying softens dried food, allowing detergent and sanitizer to reach surfaces effectively. 10 / 20 What should cleaning task instructions include? How procedures are performed What chemicals and tools to use Neither Both Wrong! Both are correct. Thats right! Both are correct. Clear instructions promote consistent, safe, and effective cleaning practices. 11 / 20 How can you find your water’s pH? Your supplier Your city government Neither Both Wrong! Thats right! Municipal reports list local pH and hardness levels so you can adjust sanitizer use accurately. 12 / 20 Why should chemicals stay in their original containers with the label intact and readable? To ensure they’re used correctly To follow the manufacturer’s directions Neither Both Wrong! Both are correct. Thats right! Both are correct. Labels prevent misuse and support safe handling. Never transfer chemicals into food containers. 13 / 20 How can you know sanitizer temperature requirements? With a Maximum Registering Thermometer (MRT) By reading manufacturer’s instructions Neither Both Wrong! Thats right! Temperature affects sanitizer strength. Always follow the product label to maintain proper sanitation levels. 14 / 20 Why must sanitizer test kits be available for staff? To check concentrations often To follow OSHA requirements Neither Both Wrong! Thats right! Frequent testing ensures sanitizers are within safe and effective ranges during cleaning operations. 15 / 20 How should staff be trained for cleaning tasks? In small groups By area Neither Both Wrong! Both are correct. Thats right! Both are correct. Hands-on, area-based training ensures proper cleaning and sanitizing methods. 16 / 20 Which surfaces must also be sanitized after cleaning? Any that touch food must be cleaned, rinsed, and sanitized Surfaces not touching food only need cleaning and rinsing Neither Both Wrong! Both are correct. Thats right! Both are correct. Food-contact surfaces need both cleaning and sanitizing to remove dirt and kill pathogens. 17 / 20 Why shouldn’t chemicals be stored above food or utensils? They should be in a separate area To prevent leaks or drips Neither Both Wrong! Both are correct. Thats right! Both are correct. Store below or away from food to prevent contamination from leaks. 18 / 20 When should sanitizing solution be changed? When concentration is low When temperature is low Neither Both Wrong! Both are correct. Thats right! Both are correct. Maintaining proper sanitizer strength ensures pathogen control. 19 / 20 What is required for utensils and equipment used with food? They must be cleaned and sanitized between uses They must be approved for food service use Neither Both Wrong! Both are correct. Thats right! Both are correct. Food-contact surfaces need cleaning and sanitizing after each use, before working with different food types, and after four hours of continuous use. NSF-approved equipment is nonabsorbent, smooth, corrosion-resistant, and easy to clean. 20 / 20 When should garbage containers be covered? When not in constant use When the operation is closed Neither Both Wrong! Thats right! Garbage containers must be covered when not in constant use to prevent pests, odors, and contamination. Indoor containers should be leak-proof, waterproof, and pest-proof. Your score is LinkedIn Facebook Twitter New Questions Continue
