TFM Cleaning, Sanitizing, and Pest Control 1 — Questions and Answers
Question 1: What are the four required steps of the manual dishwashing process in correct order?
- Rinse, wash, sanitize, air-dry
- Wash, rinse, sanitize, air-dry (Correct answer)
- Sanitize, wash, rinse, air-dry
- Wash, sanitize, rinse, air-dry
Correct answer: Wash, rinse, sanitize, air-dry
The manual dishwashing process must follow: wash with detergent, rinse to remove detergent, sanitize to kill pathogens, then air-dry (never towel-dry, which can recontaminate).
Question 2: What water temperature is required for the wash sink in a three-compartment manual dishwashing setup?
- At least 90°F
- At least 100°F
- At least 110°F (Correct answer)
- At least 135°F
Correct answer: At least 110°F
The wash sink in manual dishwashing must maintain a minimum temperature of 110°F to effectively remove grease and food soil with detergent.
Question 3: What minimum temperature must the final sanitizing rinse reach in a high-temperature commercial dishwasher?
- 140°F
- 160°F
- 180°F (Correct answer)
- 212°F
Correct answer: 180°F
High-temperature dishwashers must deliver a final sanitizing rinse of at least 180°F at the dish surface to achieve effective sanitation.
Question 4: Which of the following is a sign that a food establishment may have a rodent infestation?
- Presence of flour weevils in dry goods
- Gnaw marks on packaging, droppings near walls, and greasy rub marks (Correct answer)
- Fruit flies around trash cans
- Small beetles in stored grains
Correct answer: Gnaw marks on packaging, droppings near walls, and greasy rub marks
Rodent infestations are identified by gnaw marks, dark droppings along walls, and greasy rub marks left by rats and mice traveling the same paths repeatedly.
Question 5: What is the most effective first line of defense against pests in a food establishment?
- Regular pesticide application inside the facility
- Denying entry through physical barriers, proper sanitation, and eliminating food/water sources (Correct answer)
- Placing traps throughout the kitchen
- Hiring a pest control service to visit monthly
Correct answer: Denying entry through physical barriers, proper sanitation, and eliminating food/water sources
Prevention through physical exclusion (sealing entry points), removing food and water sources, and maintaining cleanliness is far more effective than reactive pesticide use.
Question 6: When must a food establishment increase its cleaning and sanitizing frequency?
- Only on the busiest days of the week
- When a surface becomes contaminated, before producing allergen-containing foods, and based on the sanitation schedule (Correct answer)
- Only when a health inspector visits
- Whenever a new employee starts working
Correct answer: When a surface becomes contaminated, before producing allergen-containing foods, and based on the sanitation schedule
Cleaning and sanitizing must occur after contamination events, before producing allergen-free items after allergen-containing ones, and according to the establishment's sanitation schedule.
TFM Cleaning, Sanitizing, and Pest Control 1
What are the four required steps of the manual dishwashing process in correct order?