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

The three-compartment sink process is: 1) Wash in hot soapy water (minimum 44°C/110°F) to remove food and grease, 2) Rinse in clean water to remove soap, 3) Sanitize in approved chemical solution or hot water (77°C/170°F for 30 seconds).

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

A chlorine solution of at least 50 ppm (parts per million) is used for wiping food-contact surfaces at room temperature, with a contact time of at least 45 seconds. For immersion sanitizing, 100 ppm is typically required.

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

Food residue, grease, and organic matter create a physical barrier that prevents sanitizers from reaching bacteria on the surface. Cleaning first removes this barrier, allowing the sanitizer to make direct contact with microorganisms.

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

Hot water sanitizing requires water at 77°C (170°F) or higher with items immersed for at least 30 seconds. This temperature kills most vegetative bacteria. A thermometer or heat-sensitive tape should verify the temperature.

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

Chemical test strips (test papers) specific to the sanitizer type (chlorine, quaternary ammonium, iodine) must be used to verify proper concentration. Visual inspection and smell are unreliable methods.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Cleaning and Sanitizing