Cleaning and Sanitizing – True or False Practice Questions

Glasses and cups should be stored right-side up to prevent dust accumulation.

The water pH level can affect how well a sanitizer works.

Chemicals can be separated from food and equipment by spacing them apart or partitioning them off.

Cleansers and sanitizers must be stored with food products.

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

Wiping a table down with a wet cloth is considered sanitizing.

The second sink in a three-compartment sink setup is not necessary if items will be spray-rinsed.

Surfaces should be rinsed with clean water after sanitizing to remove chemical residue.

A utility sink in the storage area is used for filling buckets and washing cleaning tools.

Chemicals must be stored below food, equipment, utensils, and linens.

When setting up a three-compartment sink, the first sink should contain detergent and water at least 110°F.

Detergent and sanitizer dispensers in dishwashers are automatically filled by the machine.

Cleaning and sanitizing all work surfaces, equipment, and utensils after each task will prevent cross-contamination.

If cleaners are not used correctly, they may not work and can be dangerous.

Operations must have procedures for cleaning up vomit and diarrhea to prevent Norovirus contamination.

The storage area for cleaning tools and supplies must have a floor drain.

Chemical sanitizers can be applied by rinsing, swabbing, or spraying food-contact surfaces.

Listeriosis grows in cool, moist environments.

Iodine sanitizer works effectively at temperatures above 100°F.

Suppliers can help operations select cleaners that meet their specific needs.