Cleaning and Sanitizing

All surfaces must be cleaned and rinsed except for:

• walls
• storage shelves
• garbage container
• None. They all must be cleaned and rinsed.

When should you clean and sanitize?

• At the end of prepping food
• in between shift changes
• before you start working with a different types of food
• after 6 hours of constant use

Which of the following steps should a food handler take to clean and sanitize properly?

• Clean, rinse, sanitize, air-dry
• Rinse, clean, sanitize, air-dry
• Clean, sanitize, rinse, air-dry
• none of the above

What can you do to make sure sanitizers are effective?

• the stronger the mixture of sanitizer the more effective it is
• use a test kit given by the manufacturer
• Make the water temperature level is 135 degrees
• Leave the items in the sanitizer for as long as you can

When storing chemicals, you should NOT do which of the following?

• have a designated area just for chemicals
• consult with your manager on where chemicals should be stored
• store chemicals near food to clean up spills
• none of the above

When should garbage be removed from prep areas?

• at the end of a shift
• as quick as possible

Which of the following is not a sign of a rodent?

• gnaw marks
• dirt tracks along walls
• droppings
• none of the above

Which of the following is NOT a sign of cockroaches?

• nests
• what appears to be grains of black pepper
• strong oilodor
• capsule shaped egg cases