CLEAN CERTIFICATION-AND
SANITIZATION TEST QUESTIONS AND
100% VERIFIED CORRECT ANSWERS!!!
When do both cleaners and sanitizers have to be provided/available to employees?
During all hours of operation
What is 3DA? What does it stand for?
Approved cleaners;
Detergents
Delimers
Degreasers
Abrasive cleaners
What are detergents?
General purpose cleaners used for dirt and grime (e.g. window cleaners)
What are delimers?
Mineral deposit cleaners for hard-water and calcium build-up
What is present in hard water?
Calcium and minerals
T or F: Hard water can affect the effectiveness of sanitizing solution
T
What are degreasers?
Solvent cleaners that dissolve grease, fat, and oil
What are abrasive cleaners?
Cleaners used for hard-to-remove dirt and baked-on food
, Why is sanitizing necessary?
It reduces pathogens on cleaned surfaces for reuse
What is the order in which one should prep dishes for re-use?
1. Scrape food/pre-rinse
2. Wash
3. Rinse
4. Sanitize
When should you sanitize your dishes (name 2 situations)?
After each new task, or at least every 4 hours (when in constant use)
What is ICQ and what does it stand for?
3 Approved sanitizers;
Iodine
Chlorine/Bleach
Quaternary ammonium compounds
What is the minimum concentration of iodine as a sanitizing solution, and how long should
dishes be soaked for?
12.5 ppm; 30 seconds
What is the minimum concentration of chlorine/bleach as a sanitizing solution, and how
long should dishes be soaked for?
50 ppm; 7 seconds
What is the minimum concentration of quats as a sanitizing solution, and how long should
dishes be soaked for?
200 ppm; 30 seconds
What does ppm stand for?
SANITIZATION TEST QUESTIONS AND
100% VERIFIED CORRECT ANSWERS!!!
When do both cleaners and sanitizers have to be provided/available to employees?
During all hours of operation
What is 3DA? What does it stand for?
Approved cleaners;
Detergents
Delimers
Degreasers
Abrasive cleaners
What are detergents?
General purpose cleaners used for dirt and grime (e.g. window cleaners)
What are delimers?
Mineral deposit cleaners for hard-water and calcium build-up
What is present in hard water?
Calcium and minerals
T or F: Hard water can affect the effectiveness of sanitizing solution
T
What are degreasers?
Solvent cleaners that dissolve grease, fat, and oil
What are abrasive cleaners?
Cleaners used for hard-to-remove dirt and baked-on food
, Why is sanitizing necessary?
It reduces pathogens on cleaned surfaces for reuse
What is the order in which one should prep dishes for re-use?
1. Scrape food/pre-rinse
2. Wash
3. Rinse
4. Sanitize
When should you sanitize your dishes (name 2 situations)?
After each new task, or at least every 4 hours (when in constant use)
What is ICQ and what does it stand for?
3 Approved sanitizers;
Iodine
Chlorine/Bleach
Quaternary ammonium compounds
What is the minimum concentration of iodine as a sanitizing solution, and how long should
dishes be soaked for?
12.5 ppm; 30 seconds
What is the minimum concentration of chlorine/bleach as a sanitizing solution, and how
long should dishes be soaked for?
50 ppm; 7 seconds
What is the minimum concentration of quats as a sanitizing solution, and how long should
dishes be soaked for?
200 ppm; 30 seconds
What does ppm stand for?
