Cleaning and Sanitizing – Both/Neither Practice Questions Cleaning and Sanitizing - Both/Neither Practice Questions 1 / 20 What should be checked at least once a day in chemical-sanitizing machines? That detergent and sanitizer dispensers are full That it’s cleaned when needed Neither Both Wrong! Thats right! Empty dispensers cause improper cleaning and sanitizing. Check daily to maintain safe wash cycles. 2 / 20 What’s the difference between cleaning and sanitizing? Sanitizing reduces pathogens to safe levels Cleaning removes food and dirt Neither Both Wrong! Both are correct. Thats right! Both are correct. Cleaning removes visible soil; sanitizing kills invisible germs. Both steps are needed for safety. 3 / 20 Cleaners, sanitizers, polishes, lubricants, and pesticides are what kind of contaminant? Chemical Biological Neither Both Wrong! Thats right! These are chemical contaminants. Store them away from food and label clearly. 4 / 20 After washing and rinsing items in a three-compartment sink, how should the third sink be prepared for sanitizing? Fill with hot water at least 171°F or higher Fill with the correct concentration of chemical sanitizer solution Neither Both Wrong! Both are correct. Thats right! Both are correct. Proper temperature or concentration ensures effective sanitizing according to method used. 5 / 20 Why should chemicals never be placed above food or food-contact surfaces? To avoid contamination from leaks or drips To avoid creating a cross-connection Neither Both Wrong! Thats right! Store chemicals in a designated area away from food and food-contact surfaces. If that’s not possible, keep them separated with partitioning or far enough away to prevent contamination. 6 / 20 Where should wet wiping cloths be stored between uses? In a sanitizer solution Hung on a hook Neither Both Wrong! Thats right! This prevents bacterial growth and keeps cloths ready for safe use. 7 / 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. 8 / 20 When must utensils be cleaned and sanitized every four hours? When used continuously When not stored properly Neither Both Wrong! Thats right! Utensils used constantly must be cleaned and sanitized at least every four hours to stay safe. 9 / 20 What should cleaning task instructions include? How procedures are performed What chemicals and tools to use Neither Both Wrong! Both are correct. Thats right! Both are correct. Clear instructions promote consistent, safe, and effective cleaning practices. 10 / 20 What usually causes unsafe food and foodborne illness? Contamination Time-temperature abuse Neither Both Wrong! Both are correct. Thats right! Both are correct. Unsafe food often results from contamination or improper time and temperature control. 11 / 20 When sanitizing food-contact surfaces, what is the correct tool to apply the sanitizing solution? A wet-wiping cloth A cloth towel Neither Both Wrong! Thats right! Wiping ensures full surface contact; allow enough time for sanitizer to work before air drying. 12 / 20 When should sanitizing solution be changed? When concentration is low When temperature is low Neither Both Wrong! Both are correct. Thats right! Both are correct. Maintaining proper sanitizer strength ensures pathogen control. 13 / 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. 14 / 20 Why must garbage containers in women’s restrooms have covers? For sanitary napkins To deny pests shelter Neither Both Wrong! Thats right! Containers for sanitary napkins must have covers to maintain sanitary conditions and prevent odors. All restroom waste containers should be hands-free to reduce cross-contamination. 15 / 20 Which is a standard sanitizing method in food service? Chemical sanitizing Heat sanitizing Neither Both Wrong! Both are correct. Thats right! Both are correct. Both chemical and heat sanitizing are accepted if concentration or temperature is correct. 16 / 20 If floors are sprayed during cleaning, what should you do about standing water? Remove it right away Let it air-dry Neither Both Wrong! Thats right! Standing water attracts pests and can spread contamination; dry floors promptly. 17 / 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. 18 / 20 When rinsing items in the second sink of a three-compartment sink, when should the water be changed? When the water becomes soapy When the water becomes dirty Neither Both Wrong! Both are correct. Thats right! Both are correct. Clean rinse water prevents chemical residue from affecting sanitizer performance. 19 / 20 What does manual mean? Work done by machine Work done by hand Neither Both Wrong! Thats right! ServSafe uses the term “manual washing” for cleaning in a three-compartment sink instead of using a dishmachine. 20 / 20 What’s the difference between cleaning and sanitizing? Cleaning removes dirt and food Sanitizing reduces pathogens to safe levels Neither Both Wrong! Both are correct. Thats right! Both are correct. Cleaning prepares surfaces for sanitizing, which completes the process by killing remaining pathogens. Your score is LinkedIn Facebook Twitter New Questions Continue
