Cleaning and Sanitizing – True or False Practice Questions

Mop water can be dumped into urinals if no floor drain is available.

Sanitizer solution mixed and used on a clean prep table after closing can cause contamination.

Nonfood-contact surfaces must be cleaned regularly.

Water temperature for quaternary ammonium sanitizers should be at least 75°F.

Detergent-sanitizer blends can be used once to both clean and sanitize at the same time.

Degreasers and delimers are types of cleaners that are not allowed for foodservice operations.

Utensils washed in a three-compartment sink should be dried with a clean towel.

Too much sanitizer in a solution can leave a bad taste on items or corrode metal.

Equipment surfaces should be rinsed with clean water before sanitizing.

Dry wiping cloths used for equipment surfaces should be stored in a sanitizer solution between uses.

Regular cleaning of nonfood-contact surfaces helps prevent the growth of pathogens and pests.

Heat sanitizing requires water at exactly 171°F for effective sanitization.

High-temperature dishwashers can be used as an alternative method for heat sanitizing items.

Mops and brushes can be cleaned in sinks used for food prep if no food is present.

Storing tableware six inches off the floor protects items from dirt and moisture.

All removable parts of stationary equipment can be washed in a dishwasher if allowed.

A master cleaning schedule should include what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.

Removing food, wiping with sanitizer, and air-drying is the proper way to clean a prep table.

A clock with a second hand should be provided at three-compartment sinks to time sanitizing.

Metal polish can be used on food-contact surfaces.