Correct cleaners for specific tasks
Which cleaner is best for removing baked-on grease?
a. Detergent
b. Degreaser
c. Delimer
d. Abrasive cleaner
Detergent
What is the definition of sanitizing?
a. Washing a surface to a clean level
b. Using a cloth on a surface until it is clean
c. Lowering the amount of dirt on a surface to safe levels
d. Reducing the pathogens on a surface to safe levels
Reducing the pathogens on a surface to safe levels
Which does not require sanitizing?
a. Plates
b. Knives
c. Walls
d. Tongs
Walls
How often must dishwashing machines be checked for cleanliness?
a. Once per hour
b. Once per day
c. Once per week
d. Once per month
Once per day
How should glassware be stored after it has been cleaned and sanitized?
a. Right side up
b. Upside down
c. Stacked but upside down
d. Unstacked but right side up
Upside down
Which cleaner is best for cleaning a range hood?
a. Detergent
b. Degreaser
c. Delimer
d. Abrasive cleaner
Degreaser
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
a. rinse it from the surface and then apply it a second time.
b. test the surface to confirm that there are no pathogens.
c. heat it to the temperature recommended by the manufacturer.
d. use a test kit to check the sanitizer’s concentration when mixing it.
use a test kit to check the sanitizer’s concentration when mixing it.
Which surfaces must be both cleaned and sanitized?
a. Walls
b. Cutting boards
c. Storage shelves
d. Garbage containers
Cutting boards
What must be done before washing items in a dishwashing machine?
a. Items must be prewashed
b. Items must be sanitized
c. Items must be washed and rinsed
d. Items must be rinsed, scraped or soaked
Items must be rinsed, scraped or soaked
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
a. common name of the chemical.
b. expiration date of the chemical.
c. date the chemical was transferred.
d. name of the person who transferred the chemical.
common name of the chemical.
Which cleaner is best for removing the water scale in a steam table?
a. Detergent
b. Degreaser
c. Delimer
d. Abrasive cleaner
Delimer
The effectiveness of chemical sanitizers is NOT affected by
a. color.
b. concentration.
c. contact time.
d. temperature.
color
A food-contact surface must be cleaned and sanitized
a. every 6 hours.
b. before working with a different type of food.
c. only if the food handler changes gloves.
d. at the end of the food handler’s shift.
before working with a different type of food.
What must be done after washing items in a dishwashing machine?
a. Items must be towel dried
b. Items must be air-dried
c. Items should not be dried
d. Items must be dried in the machine
Items must be air-dried
How should chemicals be stored?
a. Above food
b. Away from prep areas
c. In food storage areas
d. With kitchenware
Away from prep areas
Which cleaner is best for removing baked-on food in pots and pans?
a. Detergent
b. Degreaser
c. Delimer
d. Abrasive cleaner
Abrasive cleaner
What are the two ways that surfaces can be sanitized?
a. Hot water and chemicals
b. Salts and alcohol
c. Alcohol and disinfectants
d. Acids and chemicals
Hot water and chemicals
What is the correct way to clean and sanitize a prep table?
a. Air-dry, remove food from surface, rinse, sanitize, clean
b. Remove food from surface, rinse, clean, sanitize, air-dry
c. Sanitize, remove food from surface, clean, rinse, air-dry
d. Remove food from surface, clean, rinse, sanitize, air-dry
Remove food from surface, clean, rinse, sanitize, air-dry
What should the water temperature be in the detergent compartment of a three-compartment sink?
a. 70°F (21°C)
b. 90°F (32°C)
c. 110°F (43°C)
d. 165°F (74°C)
110°F (43°C)
Which feature is most important for a chemical storage area?
a. Good lighting
b. Wall hooks
c. Nonskid floor mats
d. Emergency shower system
Good lighting
Which cleaner is best for removing fresh dirt from floors and walls?
a. Detergent
b. Degreaser
c. Delimer
d. Abrasive cleaner
Detergent
What is the minimum temperature that water must be to sanitize surfaces?
a. 140°F (60°C)
b. 165°F (74°C)
c. 171°F (77°C)
d. 180°F (82°C)
171°F (77°C)
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
a. 2 hours.
b. 4 hours.
c. 6 hours.
d. 8 hours.
4 hours
When should the sanitizer solution be changed in a three-compartment sink?
a. After 10-15 minutes
b. When the concentration drops
c. When the water appears different
d. When dishes don’t appear to be as clean
When the concentration drops
What is the correct way to store mops in between uses?
a. Propped in a corner
b. In a clean bucket
c. In a utility sink
d. Hanging on a hook
Hanging on a hook