Cleaning and Sanitizing – True or False Practice Questions

Glasses and cups should be stored upside down on a clean and sanitized surface.

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

Cleaning tasks should be checked against the master schedule every week.

Clean-in-place equipment like soft-serve yogurt machines must be cleaned and sanitized every day.

Iodine sanitizer works effectively at temperatures above 100°F.

Equipment and utensils must be cleaned and sanitized after using chemicals.

Dish racks should be loaded as full as possible to maximize efficiency.

A master cleaning schedule should identify what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.

Items should be towel-dried immediately after washing to prevent contamination.

After sanitizing stationary equipment, surfaces should be towel-dried before reassembling.

Regular cleaning of nonfood-contact surfaces helps prevent the growth of pathogens and pests.

Clean-in-place equipment that holds and dispenses TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer.

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

The chemical storage area should have hooks for hanging mops, brooms, and other cleaning tools.

Drawers and shelves must be cleaned and sanitized before storing clean items.

Three-compartment sinks often use detergent-sanitizer blends for cleaning and sanitizing.

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

Detergent-sanitizer blends can be used once to both clean and sanitize at the same time.

Heat sanitizing requires soaking items in water at least 171°F for at least 30 seconds.

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