Cleaning and Sanitizing

1 / 10

When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed?

When the water becomes soapy

When the water becomes dirty

Neither

Both

2 / 10

When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this?

A cloth towel

A dry-wiping cloth

Neither

Both

3 / 10

What should be done if food contact surfaces are NOT cleaned and sanitized correctly?

Take corrective action immediately

Make sure it's done correctly next time

Neither

Both

4 / 10

Create procedures for each cleaning task and provide step-by-step instructions on the Master Cleaning Schedule. The instructions should be clearly written and include what information?

How your procedures should be performed

What chemicals and tools should be used

Neither

Both

5 / 10

Clean the food-contact surface first, then sanitize it to kill any pathogens. What sanitizing method is commonly used in food service?

Hot water

A chemical solution

Neither

Both

6 / 10

How can you deny pests access to your operation during deliveries?

Check deliveries before bringing them inside

Refuse deliveries with evidence of pests

Neither

Both

7 / 10

Where should the instructions to clean equipment be posted?

On or near the equipment

On the master cleaning schedule

Neither

Both

8 / 10

How do dishwashers sanitize items?

With hot water

With chemicals

Neither

Both

9 / 10

How can pests get into your operation?

Pests can be brought inside with deliveries

Pests can get in through building openings

Neither

Both

10 / 10

What features should your receiving area have?

Clean

Secure

Well-lit

All are correct

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