Food Safety Quiz 10

Surfaces must be sanitized before they are cleaned.

• True

• False

Cleaning reduces the number of pathogens on a surface to safe levels.

• True

• False

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

• True

• False

Soaking items for 30 seconds in water at least 171°F (77°C) is an acceptable way to sanitize items.

• True

• False

Select instances when a food-contact surface must be cleaned and sanitized.

• Before handling raw TCS fruits and vegetables

• After it is used

• Before food handlers start working with a different type of food

• After two hours if items are in constant use

Using numbers, in what order must the steps for cleaning and sanitizing stationary equipment be completed?

A.___ Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed.

B.___ Unplug equipment

C.___ Sanitize the equipment surfaces

D.___ Rinse the equipment surfaces with clean water

E.___ Allow the surfaces to air-dry

F.___ Scrape or remove food from the equipment surface

G.___ Wash the equipment surfaces

(a)  

Select factors that affect a sanitizer’s effectiveness.

• Concentration

• Water softness

• pH

• Temperature

Place the following steps for cleaning and sanitizing in a three-compartment sink in the correct order.

A.___ Sanitize items in third sink

B.___ Air-dry items on a clean and sanitized surface

C.___ Rinse items in second sink

D.___ Rinse, scrape, or soak items before washing them

E.___ Wash items in the first sink

(a)