Food Safety- Cleaning & Sanitizing Test with all Correct &
100% Verified Answers |Guaranteed to Pass
The 4 steps of a cleaning & sanitizing program ✔Correct Answer-Clean, rinse, sanitize, air dry
During continuous use, how often must a food-contact surface be cleaned and sanitized?
✔Correct Answer-After 4 hours
Food-contact surfaces must be cleaned and sanitized ✔Correct Answer-after they are used
Food-contact surfaces must be cleaned and sanitized before working with a different type of
food ✔Correct Answer-True
Cleaners must be ✔Correct Answer-stable, noncorrosive, and safe to use
It is safe to combine ammonia and chlorine bleach. ✔Correct Answer-False
When choosing cleaners, what is the general rule? ✔Correct Answer-Follow manufacturers'
directions
What are two methods of sanitizing food-contact surfaces? ✔Correct Answer-Heat or
chemicals
Water temperature and time for heat sanitization ✔Correct Answer-171 degrees, 30 seconds
Common types of chemical sanitizers ✔Correct Answer-Chlorine, iodine, quats
What does ppm mean? ✔Correct Answer-parts per million
Required temperature of the final sanitizing rinse in a high-temperature dishwashing machine
✔Correct Answer-180 degrees F
Required temperature of final sanitizing rinse in a single temperature stationary rack
dishwashing machine ✔Correct Answer-165 degrees F
What should happen before putting utensils into the first compartment of a 3-compartment
sink? ✔Correct Answer-Rinse, scrape, or soak items
What happens in Sink #1 of a 3-compartment sink? ✔Correct Answer-Clean items in
detergent solution, with at least 110 degree water
What happens in Sink #2 of a 3-compartment sink? ✔Correct Answer-Rinse items
100% Verified Answers |Guaranteed to Pass
The 4 steps of a cleaning & sanitizing program ✔Correct Answer-Clean, rinse, sanitize, air dry
During continuous use, how often must a food-contact surface be cleaned and sanitized?
✔Correct Answer-After 4 hours
Food-contact surfaces must be cleaned and sanitized ✔Correct Answer-after they are used
Food-contact surfaces must be cleaned and sanitized before working with a different type of
food ✔Correct Answer-True
Cleaners must be ✔Correct Answer-stable, noncorrosive, and safe to use
It is safe to combine ammonia and chlorine bleach. ✔Correct Answer-False
When choosing cleaners, what is the general rule? ✔Correct Answer-Follow manufacturers'
directions
What are two methods of sanitizing food-contact surfaces? ✔Correct Answer-Heat or
chemicals
Water temperature and time for heat sanitization ✔Correct Answer-171 degrees, 30 seconds
Common types of chemical sanitizers ✔Correct Answer-Chlorine, iodine, quats
What does ppm mean? ✔Correct Answer-parts per million
Required temperature of the final sanitizing rinse in a high-temperature dishwashing machine
✔Correct Answer-180 degrees F
Required temperature of final sanitizing rinse in a single temperature stationary rack
dishwashing machine ✔Correct Answer-165 degrees F
What should happen before putting utensils into the first compartment of a 3-compartment
sink? ✔Correct Answer-Rinse, scrape, or soak items
What happens in Sink #1 of a 3-compartment sink? ✔Correct Answer-Clean items in
detergent solution, with at least 110 degree water
What happens in Sink #2 of a 3-compartment sink? ✔Correct Answer-Rinse items
