Deck 16: Sanitizing

Question 1

What two cleaning chemicals combine to form deadly chlorine gas?

A)Chlorine bleach and ammonia
B)Chlorine bleach and detergent
C)Ammonia and sanitizer
D)Ammonia and lime

Answer 1

Chlorine bleach and ammonia

Question 2

The three most common types of chemical sanitizers are chlorine, iodine and what?

A)Detergents
B)Bleach compounds
C)Quaternary ammonium compounds
D)pH compounds

Answer 2

Quaternary ammonium compounds

Question 3

If your operation uses a dishwashing machine, what should you do to prepare dishes for washing?

A)Nothing, the dishwasher does all the work.
B)Scrape, rinse or soak dishes to remove food.
C)Wash and sanitize dishes before using machine.
D)Remove only large chunks of food.

Answer 3

Scrape, rinse or soak dishes to remove food.

Question 4

How should clean flatware be stored in a rack?

A)Handle end up
B)Eating surface up
C)Flatware should not be stored in a rack
D)Either handle up or handle down is fine

Question 5

Where should you get a test kit to check sanitizer concentration?

A)From the sanitizer manufacturer
B)From the EPA
C)From the health inspector
D)From Amazon.com

Question 6

If you are using a three-compartment sink process to clean and sanitize dishes, what should you do immediately after sanitizing the dishes?

A)Rinse sanitizer off dishes
B)Towel-dry dishes
C)Air-dry dishes
D)Inspect dishes for dirt

Question 7

When using a three-compartment sink process, what should you do if suds from the washing sink overflow into the sanitizer sink?

A)Nothing, extra soap won't hurt anything.
B)Drain and re-fill the sanitizer sink.
C)Scoop suds out of the sanitizer sink.
D)Add more water to the sanitizer to offset the detergent in the suds.

Question 8

How is the concentration of a chemical sanitizer solution measured?

A)In ounces
B)In parts per million
C)By color
D)Concentration is not measured

Question 9

Brad wipes down the food service counter at his café with a wet towel. Where should that towel be stored between uses?

A)In the sink
B)Hanging on a towel rack
C)In a bucket of sanitizer solution
D)In Brad's apron pocket

Question 10

Jake's Bar & Grill uses a separate mop and bucket for cleaning the restrooms. How can they differentiate that mop from the one used in the kitchen?

A)Add color-coded tape to one of the mops.
B)Store the restroom mop/bucket in a separate area.
C)Write "kitchen only" on the kitchen mop/bucket.
D)Any of these methods could work.

Question 11

The four steps to cleaning and sanitizing a cutting board are: clean, rinse, sanitize then what?

A)Dry the cutting board with a cloth towel.
B)Use the cutting board while before it dries.
C)Allow the cutting board to air-dry.
D)Dry the cutting board with a disposable towel.

Question 12

Every morning, Rosa cleans and sanitizes the food prep table before allowing anyone to use it. Why is cleaning the table a good idea?

A)Because Rosa is obsessed with cleaning
B)Because the table may not have been cleaned the night before
C)Because the table may have become contaminated overnight
D)Because the workers on the closing shift are not good cleaners

Question 13

If you are sanitizing dishes by soaking them in hot water, how long should the dishes soak?

A)30 seconds
B)1 minute
C)1 hour
D)45 seconds

Question 14

Which of the following factors could decrease the effectiveness of a chemical sanitizer?

A)Water temperature
B)Water hardness
C)Water pH level
D)All of the above

Question 15

If your operation uses a high-temperature machine for dishwashing, what temperature should the water be during the final sanitizing rinse?

A)At least 180°F
B)At least 170°F
C)At least 200°F
D)At least 160°F

Question 16

In a three-compartment sink, what is the middle sink used for in the dishwashing process?

A)Collecting food scraped off dishes
B)Rinsing the detergent from dishes
C)Sanitizing the dishes
D)Collecting dishes until they can be washed

Question 17

What is the minimum temperature for water used to hand wash dishes?

A)180°F
B)165°F
C)135°F
D)110°F

Question 18

Chris is washing a dirty roasting pan. What tool should he use to scrub the baked-on grease from the pan?

A)An old scrub brush
B)A metal scouring pad
C)A nylon scouring pad
D)Any of the above tools

Question 19

Where should employees dispose of dirty mop water?

A)In a floor drain designed for dumping water
B)In the sink closest to where the mop was used
C)On the grass outside
D)In a grease trap

Question 20

The three steps to developing a cleaning program are creating a master cleaning schedule, training employees and what?

A)Punishing employees who don't follow the program
B)Monitoring the program to be sure it works
C)Asking for a health inspection
D)Posting the cleaning schedule where employees can see it

Question 21

During your daily cleaning of the deli meat slicer, when should you unplug the main power source?

A)After cleaning the hard surfaces with a clean towel and before putting water on the meat slicer.
B)After cleaning the main surfaces of the unit and before cleaning the blade.
C)After removing the large contaminants and before wiping the unit down.
D)After the last use and before starting to clean the unit.

Question 22

When cleaning stationary restaurant equipment, what steps should you take when cleaning removable parts?

A)Clean around the parts as well as possible and wait to remove the parts until the restaurant conducts a "deep cleaning" of the facilities.
B)Remove the parts and wash, rinse, and sanitize them by hand before replacing them on the fully cleaned and sanitized machine.
C)Remove the parts and run them through a machine washer for sanitization after wiping them down with clean water.
D)Remove the parts while cleaning the rest of the machine and wipe them down with clean water before replacing them on the machine before cleaning the rest of the surfaces.

Question 23

Sean is cleaning the main oven used on the line. He has removed the oven racks and is beginning to work on the inner walls of the oven. How should he proceed?

A)Spray the inner walls with a general use cleaning solution and wipe them down with a clean towel.
B)Wash all the walls with a sanitizing solution then rinse them with clean water.
C)Wash all the walls with a disinfectant solution, rinse them with clean water, then sanitize them.
D)Clean all the visibly dirty areas with a disinfectant solution, rinse with clean water, then sanitize them.

Question 24

After Sean has cleaned the inner walls of his oven, what should he do before replacing the cleaned oven racks in the unit?

A)Towel-dry everything with a clean rag.
B)Use canned air to blow everything dry.
C)Wipe away any remaining solution with his sleeve.
D)Allow everything to air dry.

Question 25

Allen uses an automatic espresso maker and milk-steaming machine at his restaurant. This machine contains a self-cleaning unit that holds a specific cleaning solution. How often should this solution be used to clean the machine?

A)Once per day.
B)Once per week.
C)Once per hour.
D)Once per month.