Safe Plates Module 5

Safe Plates Module 5

9th - 12th Grade

6 Qs

quiz-placeholder

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Safe Plates Module 5

Safe Plates Module 5

Assessment

Quiz

Other

9th - 12th Grade

Medium

Used 84+ times

FREE Resource

6 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Removal of dirt or food residue is called what?

Sanitize

Clean

Contact time

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Hand-contact surface is

Removal of dirt or food residue

Heat or chemical that destroys pathogenic microorganisms to safe levels

Reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels

Any surface touched by clean or dirty hands

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The use of a combination of manual and in-place cleaning procedures is what type of cleaning and sanitizing method?

Mechanical Process

Cleaning Fixed Equipment

Manual Process

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

You should clean and sanitize every hours when equipment and utensils are used at room temperature

2

4

6

8

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Cloths for wiping surfaces in contact with raw animal foods must be kept separate

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When sanitizing manually, hot water must be maintained at how many ºF or above with item in water for minimum of 30 seconds

171

175

181

185