Cleaning & Sanitizing 1
What is the main difference between cleaning and sanitizing?
A. Cleaning kills germs, and sanitizing removes dirt
B. Cleaning removes food and dirt, and sanitizing reduces germs
C. They are the same thing
D. Sanitizing removes grease only
B. Cleaning removes food and dirt, and sanitizing reduces germs
You must do both to keep food safe.
Cleaning and sanitizing mean the same thing.
True or False
❌ False
Cleaning removes food, dirt, and grease from a surface. Sanitizing reduces pathogens to safe levels.
When must food-contact surfaces be cleaned and sanitized?
A. Once a week
B. Before starting work
C. After each use
D. At the end of the day
C. After each use
Food-contact surfaces (like cutting boards and knives)
Food-contact surfaces must always be sanitized between raw poultry and raw beef preparation.
True or false
✅ True
Different raw animal foods can carry different pathogens, requiring sanitizing between tasks.
(Worth 1 point)
Why is air-drying required instead of towel-drying after sanitizing?
Answer: Towels can reintroduce bacteria onto clean surfaces.
Which item must always be cleaned and sanitized?
A. Floors
B. Walls
C. Cutting boards
D. Storage shelves
C. Cutting boards
Cutting boards touch food directly, so they must be cleaned and sanitized. Floors and walls are cleaned but usually not sanitized.
A dishwasher that reaches the correct sanitizing temperature does not need to be monitored once it is set up.
True or False
❌ False
Temperatures and pressure must be monitored.
What is the correct order for washing items in a three-compartment sink?
A. Rinse → Wash → Sanitize → Dry
B. Scrape → Wash → Rinse → Sanitize → Air-dry
C. Scrape → Sanitize → Wash → Rinse → Dry
D. Scrape → Wash → Sanitize → Rinse → Air-dry
B. Scrape → Wash → Rinse → Sanitize → Air-dry
The correct steps are:
1. Scrape - food off the plate
2. Wash – remove food and dirt
3. Rinse – remove soap
4. Sanitize – reduce germs
5. Air-dry – prevent recontamination
Cleaning schedules help ensure that cleaning tasks are completed correctly and on time.
True or False
✅ True
Cleaning schedules clearly list what, when, and how to clean, helping maintain food safety standards.
(Worth 2 points)
A cutting board is cleaned and sanitized, then immediately used to prepare ready-to-eat food.
1. Is this safe?
2. Explain.
Answer:
1. Yes
2. If it was properly cleaned, sanitized, and air-dried.
Why should dishes and utensils be air-dried?
A. It is faster
B. Towels can spread germs
C. It saves water
D. Health inspectors prefer it
B. Towels can spread germs
Using towels can put germs back onto clean items. Air-drying keeps items safe.
If a food-contact surface is only used for ready-to-eat foods, sanitizing is optional.
True or False
❌ False
You still need to sanitize them, no matter what.
What should be used to check sanitizer strength?
A. Timer
B. Thermometer
C. Test strips
D. Nothing, it's fine
C. Test strips
Test strips ensure the sanitizer is strong enough to kill germs but not so strong that it’s unsafe.
If a food-contact surface is only used with baked goods, sanitizing is still required.
True or False
✅ True
All food-contact surfaces require sanitizing regardless of food type.
(Worth 2 points)
What are the two reasons cross-contamination occurs even after proper cleaning and sanitizing?
Answer:
Through:
1. Improper handling.
2. And storage.
What happens if the sanitizer is too weak?
A. It damages equipment
B. It leaves spots
C. It works faster
D. It may not kill enough germs
D. It may not kill enough germs
If the sanitizer is too weak, harmful bacteria may survive and cause foodborne illness.
Test strips must match the type of sanitizer being used to give the right readings.
True or False
✅ True
Each sanitizer requires its specific test strips.
Why should cleaning tools like mops and brushes be cleaned and stored correctly?
A. To make them last longer
B. To prevent spreading contamination
C. To meet decoration standards
D. To reduce water use
B. To prevent spreading contamination
Dirty cleaning tools can spread bacteria instead of removing them if not cleaned and stored properly.
A three-compartment sink can be used to sanitize equipment using heat instead of chemicals.
True or False
❌ False
Three-compartment sinks use chemical sanitizers.
(Worth 3 points)
What are the 3 reasons poor cleaning and sanitizing affect a restaurant’s reputation?
Answer:
It can lead to:
1. Illness
2. Violations,
3. And loss of customer trust.
A food handler cleans and sanitizes a prep table, but then wipes it with a dry cloth before using it. What is the problem?
A. The cloth could re-contaminate the surface
B. The sanitizer is removed too quickly
C. The surface will dry too fast
D. The sanitizer becomes stronger
A. The cloth could re-contaminate the surface
Wiping after sanitizing can re-contaminate the surface, undoing the sanitizing step.
Cleaning and sanitizing must be done more often when equipment is used with TCS food held in the temperature danger zone.
True or False
✅ True
Bacteria grow faster in the danger zone, increasing the need for frequent cleaning and sanitizing.
A food handler uses hot water instead of sanitizer in a three-compartment sink. Why is this unsafe?
A. Hot water damages dishes
B. Hot water cleans too slowly
C. Hot water does not reduce germs enough
D. Hot water is only for rinsing
C. Hot water does not reduce germs enough
Hot water alone is not a sanitizer. Approved sanitizers are required to reduce bacteria to safe levels.
Sanitizing food-contact surfaces is only required if the surface has touched raw animal products.
True or False
❌ False
All food-contact surfaces must be sanitized regularly, regardless of the type of food handled.
(Worth 4 points)
What are the 4 different actions that would cause a properly sanitized surface to become unsafe again?
1. Raw food; touches it
2. Dirty hands or gloves; touch it.
3. Dirty tools or utensils; touch it.
4. Something dirty splashes on it – like water, food, or spills.