Cleaning and Sanitizing – Both/Neither Practice Questions Cleaning and Sanitizing - Both/Neither Practice Questions 1 / 20 Why is it unsafe to scoop ice with a glass? It could cause physical contamination The glass could break or chip Neither Both Wrong! Both are correct. Thats right! Both are correct. Broken glass can contaminate ice. Always use a proper scoop, never drinkware, to handle ice safely. 2 / 20 How are two-compartment sinks used with detergent-sanitizer blends? Sanitizing Cleaning Neither Both Wrong! Both are correct. Thats right! Both are correct. A detergent-sanitizer blend can be used in the first sink for washing and again in the second sink to sanitize. 3 / 20 When can utensils be stored in water? If water runs continuously If water is 135°F or higher Neither Both Wrong! Both are correct. Thats right! Both are correct. Utensils may be stored in running water or hot water above 135°F to prevent bacterial growth. 4 / 20 What items can be sanitized by soaking in sanitizer or running through a high-temperature dish machine? Tableware, utensils, and equipment Floors, walls, and ceilings Neither Both Wrong! Thats right! These items require sanitizing after cleaning to remove pathogens before use. 5 / 20 How do dishwashing machines sanitize items? Chemical sanitizers With hot water Neither Both Wrong! Both are correct. Thats right! Both are correct. Dish machines use either chemicals or heat to kill pathogens. Verify with test strips or temperature gauges. 6 / 20 Where should mops and brushes be cleaned? In a utility sink In a dish machine Neither Both Wrong! Thats right! Utility sinks are designed for cleaning tools, not food items, preventing cross-contamination. 7 / 20 Which thermometer shows the highest temperature reached during use? Maximum Registering Thermometer (MRT) Time-temperature indicator (TTI) Neither Both Wrong! Thats right! MRT indicates highest temp reached. Used where temps can't be continuously observed. Commonly checks final rinse temps in dishwashing machines. Records peak temp even if current temp drops below. 8 / 20 Scrape food off items before placing in the dishwasher. How can this be easier if food is dried on? Soak in water Spray with water Neither Both Wrong! Both are correct. Thats right! Both are correct. Soaking or spraying softens dried food, allowing detergent and sanitizer to reach surfaces effectively. 9 / 20 What are examples of biological contaminants? Harmful toxins from seafood, fungus, or other natural sources Pathogens such as viruses, parasites, bacteria, and fungi Neither Both Wrong! Both are correct. Thats right! Both are correct. Biological contaminants include toxins, bacteria, viruses, parasites, and fungi that cause illness. 10 / 20 What units measure sanitizer concentration? Foot-candles or lux Parts per million (ppm) Neither Both Wrong! Thats right! PPM expresses sanitizer strength. Maintaining proper ppm levels ensures sanitizers are effective without being hazardous. 11 / 20 What must clean and sanitized equipment, tableware, and utensils be protected from during storage? Moisture Dirt Neither Both Wrong! Both are correct. Thats right! Both are correct. Moisture encourages microbial growth; dirt can recontaminate sanitized items. 12 / 20 Why should sanitized surfaces air-dry instead of towel drying? Towel drying is less effective Towels can contaminate surfaces Neither Both Wrong! Thats right! Towels may contain microorganisms; air-drying keeps surfaces sanitary. 13 / 20 When should rinsing water in a three-compartment sink be changed? When dirty When full of suds Neither Both Wrong! Both are correct. Thats right! Both are correct. Clean rinse water prevents detergent residue before sanitizing. 14 / 20 How can chemical contamination of food and surfaces be prevented? Cover or store them elsewhere Clean and sanitize afterward Neither Both Wrong! Both are correct. Thats right! Both are correct. Keep chemicals away from food areas and re-sanitize surfaces if exposed. 15 / 20 What form of biological contamination causes most foodborne illnesses? Bacteria Pathogens Neither Both Wrong! Both are correct. Thats right! Both are correct. If bacteria is harmful, then it is a pathogen. Harmful viruses, parasites, and fungi are also pathogens. Bacteria cause most foodborne illnesses. 16 / 20 How should chemicals be used in the operation? Only for their intended purpose Only when needed Neither Both Wrong! Both are correct. Thats right! Both are correct. Chemicals must be used correctly to prevent contamination. Always follow manufacturer directions and use approved chemicals for foodservice. Store chemicals away from food areas. 17 / 20 If no three-compartment sink is available, how can large items be cleaned and sanitized? Clean them in place Use a dishwashing machine Neither Both Wrong! Thats right! Clean-in-place systems sanitize stationary equipment that cannot be moved. 18 / 20 How is clean-in-place (CIP) equipment cleaned and sanitized? By pumping cleaning and sanitizing solution through According to manufacturer’s instructions Neither Both Wrong! Both are correct. Thats right! Both are correct. Clean-in-place (CIP) equipment like soft-serve machines are cleaned by pumping solutions through them. 19 / 20 When should sanitizer solutions be changed? When concentration is too low When solution is dirty Neither Both Wrong! Both are correct. Thats right! Both are correct. Dirty or diluted sanitizer loses effectiveness. Change it immediately when visibly soiled or when ppm tests too low. 20 / 20 What should be clear on chemical labels? Instructions for use The chemical’s name Neither Both Wrong! Both are correct. Thats right! Both are correct. Labels ensure safe use and quick identification during emergencies. If chemicals are moved to another container, label the new container with the chemical’s name. Your score is LinkedIn Facebook Twitter New Questions Continue
