CFPM Cleaning & Sanitizing 5 — Questions and Answers
Question 1: How frequently should floor drains in a food preparation area be cleaned?
- Once a week
- Once a month
- Daily or as needed based on the volume of production (Correct answer)
- Only when there is a visible clog
Correct answer: Daily or as needed based on the volume of production
Floor drains accumulate grease, food debris, and moisture, and must be cleaned daily or more often in high-volume kitchens to prevent pest harborage and pathogen buildup.
Question 2: What is the primary advantage of using quaternary ammonium (quat) compounds compared to chlorine sanitizers?
- Quats are cheaper to purchase
- Quats remain effective longer and are less corrosive to equipment (Correct answer)
- Quats require no test kit
- Quats kill more types of pathogens
Correct answer: Quats remain effective longer and are less corrosive to equipment
Quat sanitizers are more stable than chlorine, retain activity longer in soiled solutions, and are less corrosive to metals and equipment surfaces.
Question 3: Which condition can cause chlorine sanitizer to lose its effectiveness rapidly?
- Low pH of the solution
- High organic load (food particles, grease) in the solution (Correct answer)
- Use of cold water to mix the solution
- Storing it in a dark container
Correct answer: High organic load (food particles, grease) in the solution
Organic matter rapidly depletes chlorine sanitizer by reacting with the active chlorine, which is why heavily soiled solutions must be replaced frequently.
Question 4: A food service manager must set up a master cleaning schedule. What should it include?
- Only the items that are cleaned daily
- What needs to be cleaned, how often, who is responsible, and the procedures to follow (Correct answer)
- A list of cleaning chemicals stored on site
- The cost of cleaning supplies per month
Correct answer: What needs to be cleaned, how often, who is responsible, and the procedures to follow
A master cleaning schedule should specify what needs to be cleaned, the frequency, the assigned employee, and the procedures and chemicals to use for each task.
Question 5: Why is it important to follow the manufacturer's recommended contact time when using a sanitizer?
- Manufacturers set contact times for marketing purposes only
- The sanitizer needs adequate time in contact with the surface to reduce pathogens to safe levels (Correct answer)
- A longer contact time always means better sanitizing
- Contact time only matters for heat sanitizing
Correct answer: The sanitizer needs adequate time in contact with the surface to reduce pathogens to safe levels
Chemical sanitizers must remain in contact with the surface for the manufacturer-specified time to achieve the required log reduction in pathogen levels.
Question 6: What is the safest practice when labeling a spray bottle filled with a chemical sanitizer?
- Label it only if multiple chemicals are stored nearby
- Always label the bottle with the chemical name and concentration (Correct answer)
- Use color-coded bottles instead of written labels
- Labeling is optional if staff are trained to identify the solution by smell
Correct answer: Always label the bottle with the chemical name and concentration
All chemical containers must be clearly labeled with the product name and concentration to prevent misuse, accidental poisoning, or applying the wrong product.
Question 7: Which of the following is an example of a non-food-contact surface that still requires regular cleaning?
- Cutting boards
- Knife blades
- Refrigerator door handles (Correct answer)
- Mixing bowls
Correct answer: Refrigerator door handles
Refrigerator door handles are non-food-contact surfaces but are touched frequently and can transfer pathogens to hands that then handle food, so they require regular cleaning.
CFPM Cleaning & Sanitizing 5
How frequently should floor drains in a food preparation area be cleaned?