Cleaning and Sanitizing June 17, 2024 by Brian Klein Cleaning and Sanitizing 1 / 30 How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink? Rinse the food from surfaces Scrape food from surfaces Soak to loosen food from surfaces All are correct Wrong! Thats right! 2 / 30 A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution? An ice-water bath Hot water that is at least 171°F Neither Both Wrong! Thats right! 3 / 30 To deny pests food and shelter, how should garbage be thrown out? Correctly Quickly Neither Both Wrong! Thats right! 4 / 30 Where are cockroaches typically found? Sewer and sewer pipes Warm, moist, and dark places Neither Both Wrong! Thats right! Usually when you see a cockroach, the cockroach is lost and has wandered away from the place that it lives. When you see a cockroach, there are many more wherever it came from. 5 / 30 A Three-Compartment Sink needs to be set up correctly before it can be used to sanitize items. What is the first step in preparing a Three-Compartment Sink? Clean and sanitize the sinks and drainboards Check the sanitizer concentration with a test kit Neither Both Wrong! Thats right! 6 / 30 What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses? Biological toxins Pathogens Neither Both Wrong! Thats right! Biological toxins are NOT destroyed by heat or chemical sanitizing but pathogens are. 7 / 30 What may need to be updated when there are changes in your operations menu, procedures, or equipment? Sanitizer solution concentration The Master Cleaning Schedule Neither Both Wrong! Thats right! 8 / 30 Regarding pest prevention, what is a Certified Applicator? Someone certified to use poisonous chemicals like insecticides and pesticides This person could be your Pest Control Operator (PCO) or an associate Neither Both Wrong! Thats right! These dangerous materials should only be applied by a Certified Applicator and NOT by yourself. 9 / 30 How should the third sink be used for sanitizing in a three-compartment sink? Soak the item in the correct concentration of a chemical sanitizing solution for the specified contact time Soak the item in hot water that is 171°F or higher for at least 30 seconds Neither Both Wrong! Thats right! 10 / 30 What should chemical sanitizing machines be checked for at least once a day? To ensure the detergent and sanitizer dispensers are full Ensure that it's cleaned when needed Neither Both Wrong! Thats right! 11 / 30 Where should wiping cloths be kept after contact with raw meat, fish, or poultry? Separate from wiping cloths that haven't In a sanitizer solution Neither Both Wrong! Thats right! 12 / 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. 13 / 30 The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food? Rinsing Soaking Neither Both Wrong! Thats right! 14 / 30 Make sure your cleaning program works by monitoring the daily cleaning routine. What should each cleaning task be checked against every day? The manufacturer's recommendations The Master Cleaning Schedule Neither Both Wrong! Thats right! 15 / 30 Why should you make sure that the test kits for checking the concentration of sanitizer solutions are always available and accessible for staff? To check concentrations often To follow OSHA requirements Neither Both Wrong! Thats right! 16 / 30 How are items cleaned and sanitized in most operations? Tableware and utensils are often cleaned and sanitized in a dishwashing machine Larger items, like pots and pans, are often cleaned and sanitized by hand in a three-compartment sink Neither Both Wrong! Thats right! 17 / 30 ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature is recommended by ServSafe for a quats sanitizer solution? 100°F 75°F Neither Both Wrong! Thats right! 18 / 30 Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits? From the manufacturer From your supplier Neither Both Wrong! Thats right! 19 / 30 What is a cleaning program? A system that organizes the cleaning and sanitizing tasks in the operation A program for cleaning and sanitizing based on a Master Cleaning Schedule Neither Both Wrong! Thats right! 20 / 30 Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time specifications called? Onset time Contact time Neither Both Wrong! Thats right! 21 / 30 Besides concentration, temperature, contact time, and water hardness, what other factor is critical for the effectiveness of chemical sanitizers? Acidity (pH) Water activity (aw) Neither Both Wrong! Thats right! 22 / 30 Each of these can change how well a chemical sanitizing solution works: • Concentration• Temperature• Contact time• Water hardness• pH What is a chemical sanitizing solution? A liquid that kills pathogens on surfaces A mix of chemical sanitizer and water Neither Both Wrong! Thats right! 23 / 30 When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying? Towel dry Air-dry Neither Both Wrong! Thats right! 24 / 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! 25 / 30 According to ServSafe, what must meet these requirements? • Stable• Non-corrosive• Safe Cleaners Sanitizers Neither Both Wrong! Thats right! 26 / 30 When sanitizing food contact surfaces, ensure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution? A wet-wiping cloth A cloth towel Neither Both Wrong! Thats right! 27 / 30 The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying? So they will be grabbed by the handle So water can drain out Neither Both Wrong! Thats right! 28 / 30 When loading dish racks, how can you ensure the water spray reaches every surface? By using the correct dish racks By NOT overloading the dish racks Neither Both Wrong! Thats right! 29 / 30 These are some common types of cleaners used by food service operations: • Abrasives• Degreasers• Delimers• Detergents When is it acceptable to substitute one type of cleaner with another kind? When both cleaners are intended for the same purpose When both cleaners are approved for use in food service Neither Both Wrong! Thats right! 30 / 30 How can pests get into your operation? Pests can be brought inside with deliveries Pests can get in through building openings Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
