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

Sanitizer test strips designed for each specific chemical (chlorine, quat, iodine) are used to verify proper concentration.

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

A pale sanitizing solution has likely become depleted and should be discarded and replaced with a fresh solution at the correct concentration.

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

A cutting board used for raw poultry must be fully cleaned and sanitized before use with ready-to-eat foods to prevent cross-contamination.

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

Wiping cloths must be kept immersed in a sanitizing solution between uses to prevent bacterial growth on the damp cloth.

Question 5

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

Accepted Answer

180°F

Answer

High-temperature commercial dishwashers must reach a final rinse temperature of at least 180°F at the surface of the utensils to sanitize effectively.

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP Cleaning and Sanitizing 2