NRFSP Cleaning and Sanitizing

Question 1

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

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

The correct three-compartment sink procedure is: scrape/pre-rinse, wash in detergent, rinse, sanitize, then air dry.

Question 2

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

Accepted Answer

50 ppm

Answer

Chlorine sanitizing solutions must be at least 50 ppm to effectively sanitize food-contact surfaces per FDA Food Code.

Question 3

What is the difference between cleaning and sanitizing?

Accepted Answer

Cleaning removes visible soil; sanitizing reduces pathogens to safe levels

Answer

Cleaning physically removes soil and debris, while sanitizing uses heat or chemicals to reduce microbial populations to safe levels.

Question 4

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

Accepted Answer

Every 4 hours

Answer

Food-contact surfaces in continuous use must be cleaned and sanitized at least every 4 hours to prevent bacterial buildup.

Question 5

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

Accepted Answer

110°F minimum

Answer

The wash compartment must maintain a minimum water temperature of 110°F for effective cleaning detergent action.

NRFSP - National Registry of Food Safety Professionals Practice Test