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- 1. Multiple ChoiceWhat is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?Infrared thermometerTime-temperature indicatorMaximum registering thermometerThermocouple with immersion probe
- 2. Multiple ChoiceWhat is sanitizing?Reducing dirt from a surfaceReducing the pH of a surfaceReducing the hardness of waterReducing pathogens to safe levels
- 3. Multiple ChoiceIf food contact surfaces are in constant use, how often must they be cleaned and sanitized?Every 4 hoursEvery 5 hoursEvery 6 hoursEvery 7 hours
- 4. Multiple ChoiceWhat must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?Test the solution with a sanitizer kit.Use very hot water when making this solution.Try out the solution on a food contact surface.Mix the solution with equal parts water.
- 5. Multiple ChoiceA food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air dry. Then the food handler put the machine back together. What mistake did the food handler make?Test the solution with a sanitizer kit.Failed to sanitize the machine before taking the removable parts offFailed to rinse the machine after wiping it down with detergent and waterFailed to wash the machine with detergent and water before taking it apart
- 6. Multiple ChoiceWhat should be done when throwing away chemicals?Seal the container and recycle it.Seal the container in a bag and place it in the garbage.Follow label instructions and regulatory requirements.Pour leftover chemicals into a drain and throw the container away.
- 7. Multiple ChoiceHow should flatware and utensils that have been cleaned and sanitized be stored?With handles facing upBelow cleaning suppliesIn drawers that have been washed and rinsedFour inches (10 cm) from the floor
- 8. Multiple Choice
What is the correct way to clean and sanitize a prep table?
Remove food from the surface wash rinse sanitize, air-dry
Remove food from the surface, sanitize rinse, wash, air-dry
Remove food from the surface, air-dry, wash, rinse,
Remove food from the surface air-dry, wash, rinse, sanitize
- 9. Multiple Choice
What is the acceptable contact time when sanitizing food-contact surfaces?
Soak the item in a chlorine solution for 7 seconds.
Soak the item in a very hot water for 7 seconds.
Soak the item in iodine solution for 7 seconds.
Soak the item in an ammonia solution for 7 seconds.
- 10. Multiple Choice
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Water pressure
Water pH
Water Salinity
Water Hardness
- 11. Multiple Choice
What is sanitizing
Reducing dirt or debris from a surface
Reducing pathogens to safe levels
Reducing the hardness of water
Reducing the pH of a surface to safe levels
- 12. Multiple Choice
True or False: Chemical sanitizers are influenced by contact time, concentration of the sanitizer, hardness of water, pH and temperature of the solution.
True
False
- 13. Multiple Choice
The following should be posted on a dishwashing machine. Select all that apply.
water temperature
conveyor speed
water pressure
chemical concentration
water pH
- 14. Multiple Choice
When using hot water to sanitize, the minimum temperature must be _________________.
141 *F
151 *F
161 *F
171 *F
- 15. Multiple Choice
How long must an object be soaked in quats (Quaternary ammonium compounds) to be properly sanitized?
15 seconds at 75 degrees F.
30 seconds at 75 degrees F.
45 seconds at 75 degrees F.
No answer provided
- 16. Multiple Choice
Is it ever acceptable to blend detergents (cleaners) and sanitizing chemicals in the same sink?
Yes, when using the correct chemical formulation
No, you should never blend chemicals
- 17. Multiple Choice
True or False: Dishwashers must have a built in thermometer that checks the water temp at the manifold (where the water sprays into the tank).
True
False
- 18. Multiple Choice
The water temperature in an stationary rack, single-temperature machine must have the final sanitizing rinse temperature at
145 *F
155 *F
165 *F
171 *F
- 19. Multiple Choice
True or False: Chemical sanitizers must be provided and available to employees during ALL hours of the operation.
True
False
- 20. Multiple Choice
True or false: Operations must have WRITTEN procedures for cleaning up vomit and diarrhea.
True
False
- 21. Multiple Choice
Employees must be trained on written procedures to follow when they are cleaning up vomit and diarrhea. These procedures must list specific actions to minimize contamination and exposure to...
food
surfaces
people
all of these are correct
- 22. Multiple Choice
The sanitizing rinse on a high temperature dishwashing machine must be at least _____________.
160 *F
170 *F
180 *F
190 *F
- 23. Multiple Choice
Angie is getting ready to wash dishes in a three-compartment sink. What should be her first task?
Clean and sanitize the sinks and drain boards
Remove leftover food from the dishes
Fill the first sink with detergent and water
Make sure there is a working clock with a second hand
- 24. Multiple Choice
Which feature is most important for a chemical storage area?
Good lighting
Single-use towels
Nonskid floor mats
Emergency Shower System
- 25. Multiple Choice
A buser poured some cleaner from its original container into a smaller, working container. What else does he or she need to do?
Label the working container with its contents.
Read the safety data sheet (SDS) for the cleaner.
Use a new wiping cloth when first using the working container.
Note on the original container that some cleaner was put into a working container.
- 26. Multiple Choice
How long must an object be soaked in Iodine and at what temperature to be properly sanitized?
7 seconds at 68 *F
7 seconds at 168 *F
30 seconds at 68 *F
30 seconds at 168 *F
- 27. Multiple Choice
You can sanitize tableware utensils and equipment by soaking them in chemical sanitizing solution or you can rinse, swab or spray them with sanitizing solution.
True
False
- 28. Multiple Choice
Using a towel to dry dishes is acceptable if the towel is clean.
True
False
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