CFPM Cleaning & Sanitizing 5

Question 1

How frequently should floor drains in a food preparation area be cleaned?

Accepted Answer

Daily or as needed based on the volume of production

Answer

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?

Accepted Answer

Quats remain effective longer and are less corrosive to equipment

Answer

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?

Accepted Answer

High organic load (food particles, grease) in the solution

Answer

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?

Accepted Answer

What needs to be cleaned, how often, who is responsible, and the procedures to follow

Answer

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?

Accepted Answer

The sanitizer needs adequate time in contact with the surface to reduce pathogens to safe levels

Answer

Chemical sanitizers must remain in contact with the surface for the manufacturer-specified time to achieve the required log reduction in pathogen levels.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM Cleaning & Sanitizing 5