We thoroughly check each answer to a question to provide you with the most correct answers. Found a mistake? Tell us about it through the REPORT button at the bottom of the page. Ctrl+F (Cmd+F) will help you a lot when searching through such a large set of questions.
- What is the final rinse temperature need to be in order to effectively sanitize in a high-temp dishwasher?
140°F
160°F
180°F
190°F - Hand antiseptics must
Be water-based
Be powder-based
Contain ingredients to soften hands
Be approved by the FDA - What is Sanitizing?
Reducing dirt from \a surface
Reducing pathogens to safe levels
Reducing pH of a surface
All of them - What are the steps for cleaning and sanitizing in a three-compartment sink in the correct order?
Rinse, scrape, or soak items before washing them. - If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 1 hour
Every 2 hours
Every 4 hours
Every 6 hours - Which of the following factors that affect a sanitizer’s effectiveness?
Concentration
Temperature
Cross-Connection
Contact time
Water hardness
pH - When a food-contact surface must be cleaned and sanitized?
After it is used
Anytime you begin working with another type of food
After a task has been interrupted
At 4-hour intervals if items are in constant use - Material Safety Data Sheets (MSDS) should be
Kept so employees can access them
Memorized in case of an emergency
Sent to local regulatory authority
both B and C - Flatware and utensils that have been cleaned and sanitized should be store
With the handles facing up
Above cleaning supplies
Within six inches
Above six inches - In what order must the steps for cleaning and sanitizing stationary equipment be completed?
Unplug the equipment
Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed
Scrape or remove food from the equipment surface
Wash the equipment surfaces
Rinse the equipment surfaces with clean water
Sanitize the equipment surfaces
Allow the surfaces to air-dry - Cleaning reduces the number of pathogens on a surface to safe levels
True
False - Which of the following documents contains “how to work safely with the chemical product”?
Material Safety Data Sheets (MSDS)
Master Cleaning Schedule (MCS)
Integrated Pest Managment Sheet (IPMS)
Pest Control Operator (PCO) - At what temperature sanitizers work best for manual dishwashing?
55⁰F
65⁰F
75⁰F
85⁰F - Which of the following is used to measure concentration?
sanitizer test kits
concentration test kits
contamination test kits
pH test kits - What information does a chlorine test kit provide about a sanitizing solution?
Temperature
Concentration
Time used
All of them - Soaking items for ____ seconds in water at least ____ temperature is an acceptable way to sanitize items.
10 seconds and 121˚F
15 seconds and 149˚F
25 seconds and 160˚F
30 seconds and 171˚F - Surfaces must be sanitized before they are cleaned.
True
False - Sanitizer strength is measured using ______
Iodine Compounds (ICD)
Quaternary Ammonium Compounds (QAC)
Parts Per Million (PPM)
Integrated Pest Managment (Ipm) - An object must be immersed in quat for at least how many seconds to be considered sanitized?
15
20
30
45 - Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
True
False
Was this helpful?
Let us know if this was helpful. That’s the only way we can improve.
