Food Handlers: Cleaning and Sanitizing

Front

Which surface needs to be cleaned and sanitized? Wall, Cutting Boards, Floors, Garbage containers

Back

Cutting Boards

Front

What is sanitizing?

Back

Reducing the pathogens to safe levels

Front

What is cleaning?

Back

Reducing dirt from the surface

Front

If food-contact surfaces are in constant use, how often must they be cleaned sanitized?

Back

Every 4 hours

Front

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Back

Test the solution with a sanitizer kit

Front

What is the correct way to clean and sanitize a prep table? Options: Remove food from the surface, air-dry, wash, rinse, sanitize; Remove food from the surface, sanitize, rinse, wash, air dry; Remove food from the surface, wash, sanitize, air-dry, rinse; Remove food from the surface, wash, rinse, sanitize, air-dry

Back

Remove food from the surface, wash, rinse, sanitize, air-dry

Front

Which does not require sanitizing? Plates, Knives, Walls, Tongs

Back

Walls

Front

The first step in cleaning and sanitizing items in a three-compartment sink is

Back

rinsing, scraping, or soaking items

Front

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

Back

Rinsing

Front

A food-contact surface must be cleaned and sanitized

Back

before working with a different type of food