NRFSP Cleaning and Sanitizing 2

Question 1

What tool is used to verify that a chemical sanitizing solution is at the correct concentration?

Accepted Answer

Test strips specific to the sanitizer

Answer

Thermometer

Answer

pH meter

Answer

Refractometer

Question 2

A food service worker notices the sanitizer in the three-compartment sink is pale yellow instead of its usual deep color. What should they do?

Accepted Answer

Discard and replace with fresh solution

Answer

Continue using it — color doesn't matter

Answer

Add more sanitizer to reach the required concentration

Answer

Add hot water to restore color

Question 3

What must be done to a cutting board immediately after cutting raw chicken before it is used to cut vegetables?

Accepted Answer

Clean and sanitize thoroughly

Answer

Wipe with a dry towel

Answer

Rinse with water only

Answer

Spray with cooking oil

Question 4

How should wiping cloths used on food-contact surfaces be stored between uses?

Accepted Answer

In a sanitizing solution at the proper concentration

Answer

Dry in a sanitizer bucket

Answer

Rinsed and hung to dry

Answer

In a covered dry container

Question 5

What is the minimum temperature for hot-water sanitization in a high-temperature commercial dishwasher?

Accepted Answer

180°F

Answer

140°F

Answer

160°F

Answer

165°F

Question 6

Which action would be considered proper for maintaining a clean prep area during busy service?

Accepted Answer

Cleaning and sanitizing surfaces whenever they become contaminated and at least every 4 hours

Answer

Wiping spills with a dry cloth and continuing prep

Answer

Using the same cloth to wipe all surfaces throughout the shift

Answer

Waiting until after service to clean prep areas