21515064
Description
Quiz by Kellie Jordan, updated more than 1 year ago
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Created by Kellie Jordan
over 4 years ago
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Question 1
Question
Surfaces must be sanitized before they are cleaned
Answer
- True
- False
Question 2
Question
Cleaning reduces the number of pathogens on a surface to safe levels
Answer
- True
- False
Question 3
Question
Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
Answer
- True
- False
Question 4
Question
Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items
Answer
- True
- False
Question 5
Question
A food-contact surface must be cleaned and sanitized
Answer
-
before working with a different type of food.
-
every 6 hours.
-
only if the food handler changes gloves.
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at the end of the food handler's shift.
Question 6
Question
What is the correct way to clean and sanitize a prep table?
Answer
-
Remove food from surface, clean, rinse, sanitize, air-dry
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Remove food from surface, rinse, clean, sanitize, air-dry
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Sanitize, remove food from surface, clean, rinse, air-dry
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Air-dry, remove food from surface, rinse, sanitize, clean
Question 7
Question
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
Answer
-
rinse it from the surface and then apply it a second time.
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test the surface first to confirm that there are no pathogens.
-
heat it to the temperature recommended by the manufacturer.
-
use a test kit to check the sanitizer's concentration when mixing it.
Question 8
Question
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
Answer
-
152ºF (67ºC)
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180ºF (82ºC)
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192ºF (89ºC)
-
200ºF (93ºC)
Question 9
Question
The first step in cleaning and sanitizing items in a three-compartment sink is
Answer
-
air-drying items.
-
washing items in detergent.
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immersing items in sanitizer.
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rinsing, scraping, or soaking items.
Question 10
Question
Which surfaces must be both cleaned and sanitized?
Answer
-
Walls
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Cutting boards
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Storage shelves
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Garbage containers
Question 11
Question
Which feature is most important for a chemical storage area?
Answer
-
Good lighting
-
Single-use towels
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Nonskid floor mats
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Emergency shower system
Question 12
Question
What is the correct way to store mops in between uses?
Answer
-
Propped in a corner
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In a clean bucket
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In a utility sink
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On a hook
Question 13
Question
A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
Answer
-
Label the working container with its contents.
-
Read the safety data sheet (SDS) for the cleaner.
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Use a new wiping cloth when first using the working container.
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Note on the original container that some cleaner was put into a working container.
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