Cleaning and Sanitizing – Both/Neither Practice Questions Cleaning and Sanitizing - Both/Neither Practice Questions 1 / 20 How do dishwashers sanitize item surfaces? With hot water With chemical sanitizer Neither Both Wrong! Both are correct. Thats right! Both are correct. Dishwashers use either high heat or chemical solutions to kill pathogens effectively. 2 / 20 Where should dishwasher settings be posted? On the dishwasher On the Master Cleaning Schedule Neither Both Wrong! Thats right! Posting ensures operators follow correct wash and rinse temperatures for sanitizing. 3 / 20 How should the dishwasher be cleaned? Follow local regulatory requirements Follow manufacturer recommendations Neither Both Wrong! Both are correct. Thats right! Both are correct. Proper cleaning maintains sanitation and performance while meeting regulations. 4 / 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. 5 / 20 Why must food-contact surfaces be sanitized after each use? Cleaning removes visible dirt Sanitizing kills unseen pathogens Neither Both Wrong! Both are correct. Thats right! Both are correct. Frequent sanitizing prevents cross-contamination and keeps food-contact surfaces safe. 6 / 20 What is the contact time for chlorine sanitizer? At least seven seconds At least 30 seconds Neither Both Wrong! Thats right! Chlorine kills most pathogens within seven seconds at the correct concentration and temperature. 7 / 20 What must always be followed when using chemicals? Manufacturer’s directions Laws and regulations Neither Both Wrong! Both are correct. Thats right! Both are correct. Following directions ensures safety and compliance with local regulations. 8 / 20 What is most important when storing items after cleaning and sanitizing? Presenting them honestly Protecting from contamination Neither Both Wrong! Thats right! Store sanitized items in clean, dry areas away from potential contamination sources. 9 / 20 A cloth used to wipe up food spills can also be used for what purpose? Wiping hands Holding a hot pan Neither Both Wrong! Neither are correct. Thats right! Neither are correct. Cloths used for wiping food spills should not be used for any other purpose. 10 / 20 How are items usually cleaned and sanitized? Tableware and utensils in a dish machine Pots and pans by hand in a three-compartment sink Neither Both Wrong! Both are correct. Thats right! Both are correct. Machine washing is efficient for utensils; large cookware is cleaned manually for thorough sanitation. 11 / 20 How can items be sanitized with heat? Soak in water 171°F or higher for 30 seconds Use a high-temperature dishwasher Neither Both Wrong! Both are correct. Thats right! Both are correct. Heat sanitizing destroys pathogens when temperature and exposure time are correct. Verify water temperature with a thermometer before use. 12 / 20 What type of equipment is designed for cleaning and sanitizing solutions to be pumped through it? Clean-In-Place (CIP) Stationary equipment Neither Both Wrong! Thats right! CIP systems allow interior sanitizing of equipment like pipes or tanks without disassembly. 13 / 20 What chemicals should NOT be used or stored in food service? Unnecessary chemicals Unapproved chemicals Neither Both Wrong! Both are correct. Thats right! Both are correct. Only use approved food-safe chemicals to prevent contamination hazards. 14 / 20 Which agencies regulate chemical sanitizers? Environmental Protection Agency (EPA) State and local authorities Neither Both Wrong! Thats right! EPA ensures sanitizers are safe and effective for food service use. Always use only EPA-approved sanitizers on food-contact surfaces. 15 / 20 How do dishwashers sanitize items? With hot water With chemicals Neither Both Wrong! Both are correct. Thats right! Both are correct. Dishwashers use heat or chemical sanitizers to destroy pathogens on surfaces. 16 / 20 Since ice is a ready-to-eat food, what should be used to scoop or carry it? Tongs Ice scoops Neither Both Wrong! Both are correct. Thats right! Both are correct. Use scoops or tongs for ice to prevent bare-hand contact. Keep scoops stored safely outside the ice bin. 17 / 20 After cleaning a food-contact surface, how should it be sanitized? With hot water With chemical solution Neither Both Wrong! Both are correct. Thats right! Both are correct. Sanitizing removes pathogens that cleaning alone cannot. Use hot water or chemical sanitizers according to manufacturer directions to ensure surface safety. 18 / 20 When air-drying mops, what should be avoided? Dripping on equipment or supplies Soiling walls Neither Both Wrong! Both are correct. Thats right! Both are correct. Keep mops from dripping near food or walls to prevent contamination and bacterial growth. 19 / 20 Why should flatware and utensils be stored with handles up? So they’re not grabbed by food-contact surfaces So they’re grabbed by the handle Neither Both Wrong! Both are correct. Thats right! Both are correct. Handles up prevent cross-contamination by avoiding contact with food surfaces. 20 / 20 Which thermometer shows the highest temperature reached during use? Maximum Registering Thermometer (MRT) Time-temperature indicator (TTI) Neither Both Wrong! Thats right! MRT indicates highest temp reached. Used where temps can't be continuously observed. Commonly checks final rinse temps in dishwashing machines. Records peak temp even if current temp drops below. Your score is LinkedIn Facebook Twitter New Questions Continue
