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

Accepted Answer

Chlorine bleach and ammonia combine to form deadly chlorine gas. Never combine any cleaning chemicals. Always follow the manufacturer's guidelines when using chemicals to minimize risks.

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

Accepted Answer

The three most common types of chemical sanitizers are chlorine, iodine and quaternary ammonium compounds. Your local regulatory authority can recommend the chemical sanitizer that will work best for your operation. Chemical sanitizers are regulated by state and federal EPA's.

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.

Accepted Answer

If your operation uses a dishwashing machine, you should scrape, rinse or soak the dishes to remove food before washing. Dishes should also be inspected when removed from the machine for any remaining food residue. The machine also should be maintained according to the manufacturer's guidelines.

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

Accepted Answer

Clean flatware should be stored handle end up in a rack. Staff should be able to pick up flatware without touching the eating surface. This will help prevent the spread of bacteria from the employee's hands to the flatware.

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

Accepted Answer

You can get a test kit to check sanitizer concentration from the sanitizer manufacturer. Individual sanitizers are effective at different concentrations. The manufacturer will provide a test kit designed specifically for the particular sanitizer you are using.

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

Accepted Answer

If you are using a three-compartment sink process to clean and sanitize dishes, you should air-dry dishes immediately after sanitizing. Sanitizer does not need to be rinsed from dishes, and doing so could reduce its effectiveness. Towel-drying could transfer bacteria from the towel to the dishes.

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.

Accepted Answer

If you are using a three-compartment sink process and suds from the washing sink overflow into the sanitizer sink, you should drain and re-fill the sanitizer sink. The detergent used in the washing sink could reduce the effectiveness of the sanitizer. All soap suds should be contained in the washing sink and not allowed to overflow into the rinse or sanitizer sinks.

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

Accepted Answer

The concentration of a chemical sanitizer is measured in parts per million. Chemical sanitizers are mixed with water to the specific concentration at which it is most effective. The manufacturer will recommend the correct concentration for the sanitizer you are using.

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

Accepted Answer

Brad should store the wet towel he uses to wipe down the food service counter in a bucket of sanitizer solution between uses. When he is done with the towel, it should be hung to air-dry or stored in a closed container until laundered. Towels that come in contact with raw meat or poultry should be stored separately from other towels.

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.

Accepted Answer

Jake's Bar & Grill could us any of these methods to differentiate the mop and bucket used in the restroom from the one used in the kitchen. The important consideration is that a separate mop and bucket are used in each area. The method used to distinguish the two mops and buckets needs to be clear to every employee.

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.

Accepted Answer

The four steps to cleaning and sanitizing a cutting board are: clean, rinse, sanitize then allow the cutting board to air-dry. Any surface that comes in contact with food must be cleaned then sanitized. Air-drying allows the cutting board to dry without transferring pathogens from a towel to the cutting board.

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

Accepted Answer

Every morning, Rosa cleans and sanitizes the food prep table before allowing anyone to use it because the table may have become contaminated overnight. Dust particles, bugs or other pests may have come in contact with the table surface while the operation was closed for the night. The table should be cleaned and sanitized after work is done for the day to remove pathogens then again in the morning before use.

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

Accepted Answer

If you are sanitizing dishes by soaking them in hot water, the dishes should soak for at least 30 seconds. A clock with a second hand should be available at the dishwashing station to allow employees to monitor soak time. The dishes should be soaked in water that is at least 171°F.

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

Accepted Answer

All of these factors could decrease the effectiveness of a chemical sanitizer. The manufacturer's directions will explain the correct water temperature and the proper concentration of sanitizer to use. You should work with your supplier to select the correct sanitizer based on the pH level and hardness of the water used in your operation.

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

Accepted Answer

If your operation uses a high-temperature machine for dishwashing, the water temperature in the final sanitizing rinse should be at least 180°F. The dishwasher should have a built-in thermometer to monitor the temperature. If the water does not reach the correct temperature, dishes will not be sanitized. However, if the water is too hot, it may vaporize before sanitizing is complete.

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

Accepted Answer

In a three-compartment sink, the middle sink is used for rinsing detergent from dishes. The first sink is used for cleaning the dishes and the third is used for sanitizing. An area should be provided to scrape food from the dishes before they are washed and a separate area should be provided to air dry items.

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

Accepted Answer

The water used to hand wash dishes should be at least 110°F. Dishes should be washed in one sink, rinsed in a separate sink and sanitized in a third sink. Be sure to use a detergent specifically designed for use in food service operations and change the water if it becomes dirty.

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

Accepted Answer

If Chris is scrubbing baked-on grease from a dirty roasting pan, he should use a nylon scouring pad. Scrub brushes can be used, but if a brush is old, it may contaminate more than it clean. Metal scouring pads can break apart and get into food. A nylon scrubbing pad is the safest choice but should be cleaned after use and thrown away if the pad starts to break apart.

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

Accepted Answer

Employees should dispose of dirty mop water in a floor drain designed for dumping water. The area used for storing cleaning supplies and tools should include a drain as well as a utility sink for filling buckets. Dirty water should never be dumped in a sink used in food preparation or for hand washing. Water containing detergents should not be dumped outside.

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

Accepted Answer

The three steps to developing a cleaning program are creating a master cleaning schedule, training employees and monitoring the program to be sure it works. Monitoring the program includes getting feedback from employees, supervising the program and making changes to the program as needed. A cleaning program will ensure that all cleaning tasks are done regularly and result in better health inspection results.

Quiz 16: Sanitizing

What two cleaning chemicals combine to form deadly chlorine gas?

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

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

How should clean flatware be stored in a rack?

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

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

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

How is the concentration of a chemical sanitizer solution measured?

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

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?

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

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

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

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

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

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

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

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

Where should employees dispose of dirty mop water?

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