Cleaning and Sanitizing – True or False Practice Questions

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

Clean tableware must be stored at least six inches off the floor.

Dishwashing machines must have a built-in thermometer that checks water temperature at the manifold.

Nonfood-contact surfaces must be cleaned regularly.

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.

Contamination is the presence of harmful substances in food.

Cloths that contact raw meat, fish, and poultry should be kept separate from other cleaning cloths.

Iodine sanitizer requires a minimum concentration of 12.5-25 ppm.

Stationary equipment like slicers must be cleaned and sanitized every four hours when in constant use.

A spray bottle for window cleaner needs a label unless the contents are clearly visible.

Chemicals can be stored above food as long as they are partitioned from other items.

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

High-temperature dishwashing machines must provide an irreversible record of the highest temperature reached during the sanitizing rinse.

Air-drying surfaces after sanitizing helps prevent contamination from towels.

Cleaning removes pathogens from a surface to safe levels.

Dry wiping cloths used for equipment surfaces should be stored in a sanitizer solution between uses.

Metal polish can be used on food-contact surfaces.

Sanitizer concentration should be checked using a thermometer.

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

Removing food, wiping with sanitizer, and air-drying is the proper way to clean a prep table.