Food Service Sanitation

How are items chemically sanitized?

Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or pieces of food. When else should sanitizer solutions be changed?

Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests?

When should food handlers wash their hands?

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 should food handlers remove their aprons?

When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces?

When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?

What are some guidelines and requirements for wet-wiping cloths?

What can happen if garbage is NOT handled correctly in your operation?

When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared?

Which are guidelines for handling garbage?

To prevent the contamination of food, why is personal cleanliness essential for food handlers?

What wiping cloths can be used to wipe equipment surfaces and food spills?

What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

Which of these can a delimer remove?

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

Which statements are true about infrared (laser) thermometers?

What is a cleaning program?

How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink?

Food handlers should remove their aprons any time they leave the prep area. When do aprons need to be removed and stored?

When do garbage containers need to be covered?

Which guideline must be followed when serving food with utensils?

Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

When should food handlers wash their hands?

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

How should garbage containers be kept to help deny pests food and shelter?

Which of these are ways that viruses can be transmitted?

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

When pooling eggs, what must be done between batches?

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

How do dishwashing machines sanitize the surfaces of items?

According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe?

• Unplug the unit
• Take off the unit’s removable parts
• Wash, rinse, and sanitize the parts separately from the unit
• Scrape the unit’s surfaces to remove food and debris
• Wash the surfaces of the unit
• Rinse the surfaces of the unit
• Sanitize the surfaces of the unit
• Allow the surfaces of the unit to air-dry
• Reassemble the unit

When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this?

Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept?

Which of these are ways that a food handler could cause a foodborne illness outbreak?

A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution?

Which can spread contaminants in your operation?

When do food contact surfaces need to be cleaned, rinsed, and sanitized?

What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food served to a guest with allergies?

Why should you make sure that the test kits for checking the concentration of sanitizer solutions are always available and accessible for staff?

After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done?

How can cross-contamination be avoided when prepping food?

What are some work attire guidelines for hair?

What kind of mixture can an operation with a two-compartment sink use once to clean and again to sanitize?

A properly set up three-compartment sink has clean water in the middle sink for dipping items to rinse them. When is it unnecessary to fill this sink?

In what way does ServSafe suggest listing the cleaning tasks on the master cleaning schedule?

The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned?

Why does a chemical sanitizer solution need to make contact with the surface being sanitized for a specific amount of time?

A Three-Compartment Sink needs to be set up correctly before it can be used to sanitize items. What is the first step in preparing a Three-Compartment Sink?

Besides concentration, temperature, contact time, and water hardness, what other factor is critical for the effectiveness of chemical sanitizers?

When do thermometers need to be cleaned and sanitized?

Only drinkable water can touch food and food-contact surfaces. What is this water called?

Which of these are guidelines for operating a dishmachine?

Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources:

What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean?

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

Water hardness can affect how well a sanitizer works. How can you find out how much sanitizer to use for your water?

What needs to be done to a surface before it can be sanitized?

What is the minimum water temperature for a dishwashing that uses heat to sanitize items?

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?

Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies?

When may the following measures be necessary?

• Regain temperature control of TCS food
• Restore the physical security of the operation
• Clean and sanitize surfaces
• Confirm the safety of your water supply

When should the sanitizing solution in a three-compartment sink be changed?

How should garbage containers be handled to prevent pests?

According to ServSafe, what information should be included on a Master Cleaning Schedule?

When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying?

Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important?

What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization?

What’s the difference between Contact Time and Onset Time?

When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink?

If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service?

Which of these measures can prevent garbage from attracting pests or contaminating food and equipment?

Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing?

Which is true about mechanically tenderized meat?

What should you do if a food handler has any of these issues?

• A sore throat with a fever
• Constant sneezing, coughing, or runny nose
• An infected cut or burn that is NOT covered

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

What are some examples of accidental contamination?

What should you do when a food handler has a sore throat with a fever?

Which are true about how an infrared (laser) thermometer measures temperature?

How should outdoor garbage containers be kept to deny pests food and shelter?

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

What is required for equipment and utensils that are used to handle food?

What are some general guidelines for operating dishwashing machines?

Which is true about a booster heater?

Where should dirty linens be stored until they can be cleaned?

ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature is recommended by ServSafe for a quats sanitizer solution?

Which of these are food contact surfaces that must be cleaned and sanitized after each use?

What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses?

What’s the difference between cleaning and sanitizing?

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

How does time affect a chemical sanitizers effectiveness?

Why should flatware and utensils be stored with their handles up?

Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?

When does a garbage container need to be available at a handwashing station?

To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

Why should the inside and outside of garbage containers be cleaned often?

Which of these are situations when food handlers should wash their hands?

When too much sanitizer is added to water, the concentration of the solution will be too high. Besides making food taste bad, what else can happen?

When a cloth is being used to wiping up food spills, what else can it be used for?

Which describes cross-contamination?

When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?

Food contact surfaces must be cleaned and sanitized frequently, but non-food contact surfaces only require regular cleaning. What is a surface?

How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized?

What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

When is it acceptable for staff to drink beverages near food or food contact surfaces?

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

When should the sanitizing solution be changed in a three-compartment sink?

The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

What should you do if a food handler is constantly coughing, sneezing, or has a runny nose?

What is the heat sanitizing method?

Each of these can change how well a chemical sanitizing solution works:

• Concentration
• Temperature
• Contact time
• Water hardness
• pH

What is a chemical sanitizing solution?

How can cross-contamination be avoided when handling produce?

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

What are some things that should be included in your clean-up plan for vomit and diarrhea?

Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

These are some common types of cleaners used by food service operations:

• Abrasives
• Degreasers
• Delimers
• Detergents

When is it acceptable to substitute one type of cleaner with another kind?

What is the most important thing to consider when storing items after they have been cleaned and sanitized?

What’s the difference between cleaning and sanitizing surfaces?

Which guideline can prevent cross-contact when preparing an allergen special order?

What are these?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact?

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

When loading dish racks, how can you ensure the water spray reaches every surface?

Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared for?

Which statements are true about the terms clean and cleaning?

What utilities are required when serving food off-site?

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

What is cross-contamination?

What must be avoided when designating a storage area for garbage and recyclables?

The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food?

How are items cleaned and sanitized in most operations?

Which is true about Infrared (laser) Thermometers?

Water, electricity, gas, sewage, and garbage disposal are all examples of what?

Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time specifications called?

How can you prevent contamination of food and food-contact surfaces when using chemicals?

What do our hands touch every day that we cannot see?

How should items be dried after being sanitized in the dish machine?

When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

How do dishwashers sanitize items?

Which is true about aprons?

What are some guidelines for cleaning and sanitizing thermometers?

Why do the garbage containers in a women’s restroom need to have a cover?

What tool can measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?

When preparing a quats sanitizer solution, ServSafe recommends a water temperature of 75°F. What water temperature does ServSafe recommend for an iodine sanitizer solution?

What are some guidelines for the maintenance and storage of cleaning tools and supplies?

According to ServSafe, what task should be performed in this order?

• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

What happens when produce touches a surface that raw meat, seafood, or poultry has touched?

Which is true about water hardness?

Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized?

Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented?

Where should you keep plenty of clean and sanitized thermometers?

A sanitizing solution must be at the correct temperature to be effective. How can you know the temperature requirements for the sanitizers used in your operation?

What are the four general categories of cleaners?

Where should the instructions to clean equipment be posted?

What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

When should the sanitizing solution used for storing wet wiping cloths be refilled?

How can food handlers keep their hair from falling into food and onto food-contact surfaces?

Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits?

Make sure your cleaning program works by monitoring the daily cleaning routine. What should each cleaning task be checked against every day?

What should be done with all work surfaces, equipment, and utensils before and after each task?

Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented?

How is clean-in-place (CIP) equipment cleaned and sanitized?

The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed?

The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?

How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

What will happen if produce touches a surface after raw meat, seafood, or poultry?

According to ServSafe, what surfaces must be cleaned and sanitized at these times?

• After they are used
• Every four hours during continuous use
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task

According to ServSafe, what program should focus on these principles?

• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure it works.

According to ServSafe, what must meet these requirements?

• Stable
• Non-corrosive
• Safe

What kind of surface should outdoor garbage containers be stored on?

What are some things to consider when creating your clean-up plan for vomit and diarrhea?

What should be done with utensils after each serving task?

Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved?

What situation requires utensils to be cleaned and sanitized every four hours?

How can cross-contact be avoided?

Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is?

Why should chemicals never be stored above food or food-contact surfaces?

What can be done to keep garbage from contaminating food and equipment?

What are surface probes used for?

When sanitizing food contact surfaces, ensure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

Which of these are ways that viruses be transferred?

Where should wiping cloths be kept after contact with raw meat, fish, or poultry?

Which statement is true about a surface probe?

What are the NSF international standards for foodservice equipment?

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

The water pH must be 5 or less when preparing an Iodine sanitizer solution, or follow the manufacturer’s recommendation if different. What should the water pH be when preparing a quats sanitizer solution?

What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner?

Use the correct tool to wash stationary equipment, like a cloth towel, nylon brush, or pad. What kind of cleaner should be used to prepare the cleaning solution?