FOODSAFE Cleaning and Sanitizing

Question 1

What is the correct order for the three-compartment sink method of manual dishwashing?

Accepted Answer

Wash in hot soapy water, rinse in clean water, sanitize in approved solution

Answer

Sanitize, wash, rinse

Answer

Rinse, sanitize, wash

Answer

Soak, rinse, air dry

Question 2

What is the minimum concentration of chlorine (bleach) solution typically used for sanitizing food-contact surfaces?

Accepted Answer

50 ppm at room temperature, or 100 ppm for immersion sanitizing

Answer

10 ppm

Answer

200 ppm

Answer

500 ppm

Question 3

Why must surfaces be cleaned before being sanitized?

Accepted Answer

Organic matter and food residue shield bacteria from the sanitizing agent, making it ineffective on dirty surfaces

Answer

Cleaning and sanitizing serve the same purpose, so order does not matter

Answer

Sanitizing first makes cleaning easier

Answer

Surfaces only need one step, not both

Question 4

What temperature should the water in the hot-water sanitizing method reach in a three-compartment sink?

Accepted Answer

77°C (170°F) for at least 30 seconds immersion

Answer

50°C (122°F) for 2 minutes

Answer

100°C (212°F) for 10 seconds

Answer

60°C (140°F) for 1 minute

Question 5

How should sanitizer concentration be verified in a food service operation?

Accepted Answer

By using chemical test strips designed for the specific sanitizer being used

Answer

By the colour of the solution

Answer

By smelling the solution

Answer

Verification is not necessary if the manufacturer's instructions are followed

Question 6

What should be done with dishes and utensils after they have been sanitized?

Accepted Answer

Allow them to air dry on a clean, sanitized rack

Answer

Dry them with a cloth towel immediately

Answer

Stack them while still wet in a closed cupboard

Answer

Rinse them with tap water to remove sanitizer residue