CFPM Cleaning & Sanitizing 3 — Questions and Answers
Question 1: A cook notices a slimy film on the inside of an ice machine. This is most likely caused by:
- Mineral deposits from hard water
- Biofilm formed by bacterial colonies (Correct answer)
- Ice melt mixed with cleaning chemicals
- Overuse of the ice machine
Correct answer: Biofilm formed by bacterial colonies
A slimy film in an ice machine is a classic sign of biofilm, a community of bacteria protected by a sticky matrix that is difficult to remove.
Question 2: When using a high-temperature dishwasher for sanitizing, what is the minimum final rinse temperature required?
- 140°F (60°C)
- 160°F (71°C)
- 180°F (82°C) (Correct answer)
- 212°F (100°C)
Correct answer: 180°F (82°C)
High-temperature dishwashers must deliver a final rinse of at least 180°F (82°C) at the surface of the item being sanitized.
Question 3: How often should sanitizer solution concentration be tested during active use?
- Once per shift
- Every hour
- At least every 2–4 hours or when solution appears visibly dirty (Correct answer)
- Only when a new batch is mixed
Correct answer: At least every 2–4 hours or when solution appears visibly dirty
Sanitizer solution loses effectiveness over time and with use, so it should be tested at regular intervals (every 2–4 hours) or whenever it looks soiled.
Question 4: Which cleaning agent is best suited for removing mineral deposits and hard water scale from equipment?
- Alkaline detergent
- Acid cleaner (Correct answer)
- Abrasive cleaner
- Degreaser
Correct answer: Acid cleaner
Acid cleaners dissolve mineral deposits and hard water scale that alkaline detergents cannot effectively remove.
Question 5: What is the primary purpose of using a test kit when preparing a sanitizer solution?
- To measure water temperature
- To verify the sanitizer has the correct concentration (Correct answer)
- To check the pH of the water
- To determine if the solution needs to be heated
Correct answer: To verify the sanitizer has the correct concentration
Test kits verify that the sanitizer concentration falls within the effective and safe range specified by the manufacturer and regulatory standards.
Question 6: A food service operation switches from chlorine sanitizer to quaternary ammonium (quat) sanitizer. What must staff be aware of?
- Quat sanitizer works only on metal surfaces
- Quat sanitizer requires a different test kit to measure concentration (Correct answer)
- Quat sanitizer must be heated to activate
- Quat sanitizer has the same ppm requirements as chlorine
Correct answer: Quat sanitizer requires a different test kit to measure concentration
Quaternary ammonium compounds require a quat-specific test kit because chlorine test strips will not accurately measure quat concentrations.
Question 7: What is the most important reason to allow sanitized equipment to air dry rather than wiping it with a towel?
- Air drying saves labor time
- Wiping can recontaminate surfaces and removes remaining sanitizer (Correct answer)
- Towels leave visible lint on equipment
- Air drying makes equipment look cleaner
Correct answer: Wiping can recontaminate surfaces and removes remaining sanitizer
Wiping with a towel can transfer bacteria back onto the sanitized surface and removes the residual sanitizer that continues to act as a protective layer.
CFPM Cleaning & Sanitizing 3
A cook notices a slimy film on the inside of an ice machine.
This is most likely caused by: