Cleaning part of Food Handler Training-
Riverside, Ca Exam Questions with
100% Correct Answers
Keeping your equipment and facility clean will...? - ✔✔Reduce cross-
contamination
Involves removing food particles, grease, and other grime with soap and water -
✔✔Cleaning
Involves using chemicals or very hot water, which will kill any bacteria that
remain after cleaning - ✔✔Sanitizing
To clean and sanitize by hand, use a ____ sink.. - ✔✔3-compartment
1. Scrape or rinse away any leftover food and residue you can see on the items
2. Clean using soap mix with warm water to scrub all sides and surfaces
3. Rinse using clear, clean water, rinse items you have just cleaned
4. Sanitize, place rinsed items in a sanitizing solution
5. Air-dry the items
For what method are these steps for? - ✔✔The 3-compartment sink
To sanitize with hot water, what must the temperature of the water be? -
✔✔171 degrees or hotter
1|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
, Instead of a 3-compartment sink, what else might your workplace use to clean
and sanitize dishes and other items? - ✔✔A dishwasher
In a dishwasher, water jets must be free from ____ buildup - ✔✔Mineral
In a dishwasher, you should _____ ____ _____ regularly - ✔✔Clean food traps
For countertops and stationary equipment, they must be ____ ____ ____ -
✔✔Cleaned in place
1. Turn off and unplug equipment
2.Remove food and dirt under and around the equipment
3.Remove small parts and clean them using the same method you use for
dishwashing
4. Wash and rinse stationary surfaces that cannot be removed
5. Wipe or spray stationary surfaces with sanitizer
6. Air dry all parts and reassemble
7. Re-sanitize any food contact surface you touch during reassembly
These steps are for what method? - ✔✔The Clean In Place
Food Contact Surface - ✔✔The surface of any item that touches food
When should you clean and sanitize all food contact surfaces often. (examples) -
✔✔After working with raw meat, after 4 hours of constant use
2|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
Riverside, Ca Exam Questions with
100% Correct Answers
Keeping your equipment and facility clean will...? - ✔✔Reduce cross-
contamination
Involves removing food particles, grease, and other grime with soap and water -
✔✔Cleaning
Involves using chemicals or very hot water, which will kill any bacteria that
remain after cleaning - ✔✔Sanitizing
To clean and sanitize by hand, use a ____ sink.. - ✔✔3-compartment
1. Scrape or rinse away any leftover food and residue you can see on the items
2. Clean using soap mix with warm water to scrub all sides and surfaces
3. Rinse using clear, clean water, rinse items you have just cleaned
4. Sanitize, place rinsed items in a sanitizing solution
5. Air-dry the items
For what method are these steps for? - ✔✔The 3-compartment sink
To sanitize with hot water, what must the temperature of the water be? -
✔✔171 degrees or hotter
1|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
, Instead of a 3-compartment sink, what else might your workplace use to clean
and sanitize dishes and other items? - ✔✔A dishwasher
In a dishwasher, water jets must be free from ____ buildup - ✔✔Mineral
In a dishwasher, you should _____ ____ _____ regularly - ✔✔Clean food traps
For countertops and stationary equipment, they must be ____ ____ ____ -
✔✔Cleaned in place
1. Turn off and unplug equipment
2.Remove food and dirt under and around the equipment
3.Remove small parts and clean them using the same method you use for
dishwashing
4. Wash and rinse stationary surfaces that cannot be removed
5. Wipe or spray stationary surfaces with sanitizer
6. Air dry all parts and reassemble
7. Re-sanitize any food contact surface you touch during reassembly
These steps are for what method? - ✔✔The Clean In Place
Food Contact Surface - ✔✔The surface of any item that touches food
When should you clean and sanitize all food contact surfaces often. (examples) -
✔✔After working with raw meat, after 4 hours of constant use
2|Page
©KERRYMARTIN 2025/2026. YEAR PUBLISHED 2025.
