Cleaning & Sanitizing Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cleaning & Sanitizing flashcards as text
How often must food contact surfaces be cleaned and sanitized during continuous use?
Answer: At least every 4 hours, or immediately after contamination occurs
Food contact surfaces must be cleaned and sanitized at minimum every 4 hours during continuous use, or immediately whenever contamination occurs.
What is the purpose of test strips or test kits when using chemical sanitizers?
Answer: To verify the sanitizer concentration is within the correct effective range
Test kits verify that sanitizer concentration is within the effective range, as too little won't sanitize and too much can be hazardous.
What is the correct sequence for cleaning and sanitizing a cutting board?
Answer: Wash, rinse, sanitize, air dry
The correct sequence is: wash to remove debris, rinse to remove soap, apply sanitizer, then air dry to avoid re-contamination.
Which chemical sanitizer should NOT be used on aluminum surfaces?
Answer: Chlorine (bleach)
Chlorine-based sanitizers can corrode and pit aluminum surfaces, so they should not be used on aluminum equipment.
What must be done with food before cleaning and sanitizing a food contact surface?
Answer: All food must be removed from the surface before cleaning begins
All food must be removed from the surface before cleaning because food debris prevents cleaning agents and sanitizers from making direct surface contact.
Where must wiping cloths used for food contact surfaces be stored between uses?
Answer: In a sanitizing solution of the correct concentration
Wiping cloths must be stored in a correctly concentrated sanitizing solution between uses to prevent them from becoming contamination sources.