NRFSP Cleaning and Sanitizing 1

Question 1

What is the correct sequence for the manual warewashing three-compartment sink?

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

Rinse, wash, sanitize, air dry

Answer

Wash, sanitize, rinse, air dry

Answer

Scrape, sanitize, wash, rinse

Question 2

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

Accepted Answer

50 ppm

Answer

10 ppm

Answer

25 ppm

Answer

100 ppm

Question 3

What is the difference between cleaning and sanitizing?

Accepted Answer

Cleaning removes visible soil; sanitizing reduces pathogens to safe levels

Answer

They are the same process

Answer

Cleaning removes pathogens; sanitizing removes dirt

Answer

Sanitizing must always be done before cleaning

Question 4

How often must food-contact surfaces be cleaned and sanitized during continuous use?

Accepted Answer

Every 4 hours

Answer

Once per day at closing

Answer

Every 2 hours

Answer

Only when visibly soiled

Question 5

What water temperature is required for the wash compartment of a three-compartment sink?

Accepted Answer

110°F minimum

Answer

100°F minimum

Answer

120°F minimum

Answer

140°F minimum

Question 6

Which sanitizer works most effectively at a concentration between 200–400 ppm?

Accepted Answer

Quaternary ammonium compounds (quats)

Answer

Chlorine (bleach)

Answer

Iodine

Answer

Hydrogen peroxide