Cleaning and Sanitizing Flashcards

A food handler is setting up a wiping cloth bucket with chlorine sanitizer. What concentration should they target?

Answer: 50–100 ppm

Wiping cloth buckets should contain chlorine sanitizer at 50–100 ppm to safely sanitize food-contact surfaces.

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

Answer: In a sanitizer solution of proper concentration

Wiping cloths must be stored in a sanitizer solution between uses to prevent them from harboring and spreading bacteria.

Which pest evidence would most likely be found near a cleaning chemical storage area that lacks proper organization?

Answer: Pest droppings near improperly sealed chemical containers

Improper organization can create harborage spaces where pests nest and leave droppings near chemical containers.

Why must food and food-contact surfaces be protected when applying pesticides or cleaning chemicals?

Answer: To prevent chemical contamination of food

Pesticides and cleaning chemicals are toxic and must not contaminate food or surfaces that touch food, as this could sicken customers.

A dishwasher's final rinse temperature is consistently reading 160°F instead of 180°F. What is the best course of action?

Answer: Take the machine out of service until it is repaired

A dishwasher that cannot reach the required sanitizing temperature must be taken out of service until repaired to ensure food safety.

What is the minimum water temperature for the wash compartment in a three-compartment sink?

Answer: 110°F (43°C)

The wash compartment water must be at least 110°F (43°C) to effectively loosen grease and food debris from equipment.

A prep cook cleans and sanitizes a cutting board after slicing raw chicken. Before using it for vegetables, what additional step is critical?

Answer: Allow the sanitizer to fully air-dry

After sanitizing, the surface must be allowed to air-dry so the sanitizer has full contact time and no recontamination occurs from wiping.