CLEAN CERTIFICATION TEST QUESTIONS
AND 100% VERIFIED CORRECT
ANSWERS!!!
Define Cleaning
removes food and other dirt from surface.
Define Sanitizing
Sanitizing reduces pathogens on a surface to safe levels.
Cleaners must be what?
stable, noncorrosive, and safe to use.
Can Cleaners be dangerous?
YES, if cleaners are Not used the correct way, they may not work and can be dangerous!
Food-contact surfaces MUST be SANITIZED after they have been what?
Cleaned and Rinsed
How can Food-contact Surfaces be sanitized?
This can be done by using heat or chemicals.
How do you Sanitize by the Heat Method?
By soaking them in HOT water 171°F for 30 seconds
What are the two way to heat sanitize?
Soaking method or High Temperature Dishwasher.
How can you Sanitize tableware, utensils, and equipment with chemicals?
By soaking them or rinse, swab, or spray them with the sanitizing solution.
What are the 3 common types of chemical sanitizer?
Chlorine, iodine, and quarternary ammonium compounds (quats).
, Who governs or regulates Chemical Sanitizers?
State and Federal Environmental Agencies (EPA's)
What factors influence the effectiveness of Chemical Sanitizers?
concentration
contact time
pH
temperature
water hardness
What does it mean about Sanitizer Concentration?
Sanitizer solution is a mix of chemical sanitizer and water.
How is Sanitizer Concentration measured?
parts per million (ppm).
What do you use to measure Sanitizer Concentration?
By using a TEST KIT.
What temperature should water be for sanitizing solution?
Follow Manufacturers' Recommendations.
What is water hardness?
Water hardness is the amount of minerals in your water.
How do you find out what your water hardness is?
From your municipality.
Do to water hardness how do you know the amount of sanitizer to use?
As per Manufacturer's Recommendation Ask your supplier.
How do you find out what your water pH is?
From your municipality.
AND 100% VERIFIED CORRECT
ANSWERS!!!
Define Cleaning
removes food and other dirt from surface.
Define Sanitizing
Sanitizing reduces pathogens on a surface to safe levels.
Cleaners must be what?
stable, noncorrosive, and safe to use.
Can Cleaners be dangerous?
YES, if cleaners are Not used the correct way, they may not work and can be dangerous!
Food-contact surfaces MUST be SANITIZED after they have been what?
Cleaned and Rinsed
How can Food-contact Surfaces be sanitized?
This can be done by using heat or chemicals.
How do you Sanitize by the Heat Method?
By soaking them in HOT water 171°F for 30 seconds
What are the two way to heat sanitize?
Soaking method or High Temperature Dishwasher.
How can you Sanitize tableware, utensils, and equipment with chemicals?
By soaking them or rinse, swab, or spray them with the sanitizing solution.
What are the 3 common types of chemical sanitizer?
Chlorine, iodine, and quarternary ammonium compounds (quats).
, Who governs or regulates Chemical Sanitizers?
State and Federal Environmental Agencies (EPA's)
What factors influence the effectiveness of Chemical Sanitizers?
concentration
contact time
pH
temperature
water hardness
What does it mean about Sanitizer Concentration?
Sanitizer solution is a mix of chemical sanitizer and water.
How is Sanitizer Concentration measured?
parts per million (ppm).
What do you use to measure Sanitizer Concentration?
By using a TEST KIT.
What temperature should water be for sanitizing solution?
Follow Manufacturers' Recommendations.
What is water hardness?
Water hardness is the amount of minerals in your water.
How do you find out what your water hardness is?
From your municipality.
Do to water hardness how do you know the amount of sanitizer to use?
As per Manufacturer's Recommendation Ask your supplier.
How do you find out what your water pH is?
From your municipality.
