Food Safety Cleaning & Sanitizing 2

Question 1

How often must food contact surfaces be cleaned and sanitized during continuous use?

Accepted Answer

At least every 4 hours, or immediately after contamination occurs

Answer

Once per day at closing

Answer

Once per week during deep cleaning

Answer

Only after preparing raw meat and poultry

Question 2

What is the purpose of test strips or test kits when using chemical sanitizers?

Accepted Answer

To verify the sanitizer concentration is within the correct effective range

Answer

To measure the temperature of the sanitizer solution

Answer

To test food samples for the presence of pathogens

Answer

To check the pH of food being prepared

Question 3

What is the correct sequence for cleaning and sanitizing a cutting board?

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

Sanitize, wash, rinse, air dry

Answer

Wash, sanitize, rinse, air dry

Answer

Rinse, wash, air dry, then sanitize

Question 4

Which chemical sanitizer should NOT be used on aluminum surfaces?

Accepted Answer

Chlorine (bleach)

Answer

Quaternary ammonium (quats)

Answer

Iodine-based sanitizer

Answer

Any sanitizer — all are safe on aluminum

Question 5

What must be done with food before cleaning and sanitizing a food contact surface?

Accepted Answer

All food must be removed from the surface before cleaning begins

Answer

Food can remain on the surface as long as it is pushed aside

Answer

Food should be covered with a cloth during cleaning

Answer

Refrigerate all food items in the prep area before cleaning

Question 6

Where must wiping cloths used for food contact surfaces be stored between uses?

Accepted Answer

In a sanitizing solution of the correct concentration

Answer

In a dry, clean covered container

Answer

In a bucket of warm water only

Answer

In an airtight sealed plastic bag