CFPM Cleaning & Sanitizing 4 — Questions and Answers
Question 1: At what concentration range is chlorine sanitizer typically effective and safe for use on food-contact surfaces?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 150–200 ppm
- 250–300 ppm
Correct answer: 50–100 ppm
Chlorine sanitizer used on food-contact surfaces should be maintained between 50 and 100 ppm to be both effective and safe for use without additional rinsing.
Question 2: What effect does very hard water have on the effectiveness of a chemical sanitizer?
- It has no effect on sanitizer effectiveness
- It can reduce sanitizer effectiveness by interfering with the active ingredient (Correct answer)
- It makes the sanitizer stronger
- It causes the sanitizer to evaporate faster
Correct answer: It can reduce sanitizer effectiveness by interfering with the active ingredient
Minerals in hard water can bind to sanitizer molecules and reduce their ability to kill pathogens, requiring higher concentrations or a water softener.
Question 3: Which of the following best describes the difference between cleaning and sanitizing?
- Cleaning kills germs; sanitizing removes dirt
- Cleaning removes dirt and food residue; sanitizing reduces pathogens to safe levels (Correct answer)
- Cleaning and sanitizing are different words for the same process
- Sanitizing must always be done before cleaning
Correct answer: Cleaning removes dirt and food residue; sanitizing reduces pathogens to safe levels
Cleaning physically removes contaminants such as grease and food debris, while sanitizing uses heat or chemicals to reduce pathogen levels to safe thresholds.
Question 4: A food handler uses a wiping cloth to clean a prep surface between tasks. To be safe, the cloth should be stored in:
- A dry container near the prep station
- A sanitizer solution of the correct concentration (Correct answer)
- A bucket of plain water between uses
- A sealed bag until laundry is done
Correct answer: A sanitizer solution of the correct concentration
Wiping cloths used on food-contact surfaces must be stored in sanitizer solution between uses to prevent them from becoming sources of contamination.
Question 5: Which piece of equipment is most commonly cleaned in place (CIP) rather than being disassembled for cleaning?
- Cutting boards
- Slicers
- Large mixing tanks and pipelines (Correct answer)
- Sheet pans
Correct answer: Large mixing tanks and pipelines
Large mixing tanks and pipeline systems are designed for clean-in-place (CIP) processes because disassembly is not practical or possible.
Question 6: What minimum concentration of iodine sanitizer is required for food-contact surfaces?
- 5–10 ppm
- 12.5–25 ppm (Correct answer)
- 50–100 ppm
- 100–200 ppm
Correct answer: 12.5–25 ppm
Iodine-based sanitizers are effective on food-contact surfaces at concentrations of 12.5 to 25 ppm.
Question 7: A manager notices employees are skipping the rinse step in the three-compartment sink to save time. What is the primary hazard?
- The equipment will not look as clean
- Detergent residue left on surfaces can contaminate food (Correct answer)
- The sanitizer step will take longer
- Water will be wasted in later steps
Correct answer: Detergent residue left on surfaces can contaminate food
Skipping the rinse allows detergent residue to remain on food-contact surfaces, which can cause chemical contamination of food and also reduce sanitizer effectiveness.
CFPM Cleaning & Sanitizing 4
At what concentration range is chlorine sanitizer typically effective and safe for use on food-contact surfaces?