Food Handler's Lesson 5: sanitary,clean, & maintain
questions with accurate answers
A bleach sanitizing solution usually consist of... Ans✓✓✓ 50-100 ppm
of bleach and chlorine
Chemical Storage Ans✓✓✓ Cleaners and other non-food items are
ALWAYS stored separately from foods. Use separate shelves,
cupboards, and sometimes even separate rooms.
Never store food in chemical containers.
Never store chemicals in food containers.
Chemicals should be kept in their own original packaging or in other
unbreakable, clearly labeled containers.
When using chemicals, follow the handling instructions contained in the
Safety Data Sheets (SDS). These should be available in your workplace.
Chemicals should be kept away from food handling areas. If chemicals
come into contact with food, throw the food away.
Store chemicals below and away from food and utensils.
Clean up all chemical spills immediately, then wash your hands. If
needed, change into fresh clothes
cleaning and sanitizing must be a three-step process. Ans✓✓✓ Surfaces
must FIRST be cleaned and rinsed BEFORE being sanitized.
Sanitizing kills the microorganisms on a surface, either with very hot
water or a chemical solution.
, The correct way to manually clean dishes and utensils is pre-scrape,
wash, rinse, sanitize and then air dry.
Cleaning Ans✓✓✓ Cleaning removes dirt, debris, stains, and spills.
Use hot water, detergent, scrubbing/wiping implements, and clean water
for rinsing.
Cleaning electric equipment & utensils Ans✓✓✓ Unplug first.
Wash equipment surfaces using soapy water, rinse with clean water,
then sanitize with a chemical bleach solution after each task.
Clean and sanitize each removable part before setting it aside to air-dry.
Reassemble the equipment. Wash and sanitize the surfaces you touch.
Cleaning equipment Ans✓✓✓ Scrub, rinse and sanitize cutting boards,
knives and other utensils after each task.
Wash then rinse with clean water and then sanitize slicers and food
processors after each task.
Cleaning up spills Ans✓✓✓ Tell people to avoid the area of the spill.
Use a mop and bucket containing the correct cleaning solution. Follow
the directions for proper use and remove any remaining moisture.
Post warning signs or cones to divert floor traffic until the spill site is
dry.
questions with accurate answers
A bleach sanitizing solution usually consist of... Ans✓✓✓ 50-100 ppm
of bleach and chlorine
Chemical Storage Ans✓✓✓ Cleaners and other non-food items are
ALWAYS stored separately from foods. Use separate shelves,
cupboards, and sometimes even separate rooms.
Never store food in chemical containers.
Never store chemicals in food containers.
Chemicals should be kept in their own original packaging or in other
unbreakable, clearly labeled containers.
When using chemicals, follow the handling instructions contained in the
Safety Data Sheets (SDS). These should be available in your workplace.
Chemicals should be kept away from food handling areas. If chemicals
come into contact with food, throw the food away.
Store chemicals below and away from food and utensils.
Clean up all chemical spills immediately, then wash your hands. If
needed, change into fresh clothes
cleaning and sanitizing must be a three-step process. Ans✓✓✓ Surfaces
must FIRST be cleaned and rinsed BEFORE being sanitized.
Sanitizing kills the microorganisms on a surface, either with very hot
water or a chemical solution.
, The correct way to manually clean dishes and utensils is pre-scrape,
wash, rinse, sanitize and then air dry.
Cleaning Ans✓✓✓ Cleaning removes dirt, debris, stains, and spills.
Use hot water, detergent, scrubbing/wiping implements, and clean water
for rinsing.
Cleaning electric equipment & utensils Ans✓✓✓ Unplug first.
Wash equipment surfaces using soapy water, rinse with clean water,
then sanitize with a chemical bleach solution after each task.
Clean and sanitize each removable part before setting it aside to air-dry.
Reassemble the equipment. Wash and sanitize the surfaces you touch.
Cleaning equipment Ans✓✓✓ Scrub, rinse and sanitize cutting boards,
knives and other utensils after each task.
Wash then rinse with clean water and then sanitize slicers and food
processors after each task.
Cleaning up spills Ans✓✓✓ Tell people to avoid the area of the spill.
Use a mop and bucket containing the correct cleaning solution. Follow
the directions for proper use and remove any remaining moisture.
Post warning signs or cones to divert floor traffic until the spill site is
dry.
