Food Safety Cleaning & Sanitizing 1

Question 1

What is the key difference between cleaning and sanitizing?

Accepted Answer

Cleaning removes dirt and debris; sanitizing reduces pathogens to safe levels

Answer

They are the same process performed in sequence

Answer

Sanitizing removes visible dirt; cleaning kills bacteria

Answer

Cleaning kills all bacteria; sanitizing removes visible soil only

Question 2

What is the minimum water temperature for hot-water sanitizing in a three-compartment sink?

Accepted Answer

171°F

Answer

120°F

Answer

140°F

Answer

212°F

Question 3

What is the correct concentration range for a chlorine (bleach) sanitizing solution?

Accepted Answer

50–100 ppm

Answer

10–25 ppm

Answer

200–300 ppm

Answer

500 ppm or higher

Question 4

What must be done to a food contact surface between the cleaning and sanitizing steps?

Accepted Answer

Rinse with clean water to remove all soap residue

Answer

Apply sanitizer immediately after scrubbing

Answer

Allow it to air dry completely before sanitizing

Answer

Wipe with a dry cloth to remove moisture

Question 5

How long must a food contact surface remain in contact with sanitizing solution to be effective?

Accepted Answer

The contact time specified by the sanitizer manufacturer, typically 7–30 seconds

Answer

5 seconds

Answer

10 seconds

Answer

5 minutes minimum

Question 6

Which type of sanitizer remains most effective in hard water conditions?

Accepted Answer

Quaternary ammonium (quats)

Answer

Chlorine (bleach)

Answer

Iodine

Answer

Hot water only