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- 1. Multiple Choice
Which surface needs to be cleaned and sanitized?
Walls
Floors
Cutting boards
Garbage containers
- 2. Multiple Choice
What is sanitizing?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
- 3. Multiple Choice
What is cleaning?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
- 4. Multiple Choice
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
Every 4 hours
Every 5 hours
Every 6 hours
Every 8 hours
- 5. Multiple Choice
What 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 the solution.
Try out the solution on a food-contact surface.
Mix the solution with equal parts of water.
- 6. 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, wash, sanitize, air-dry, rinse
Remove food from the surface, air-dry, wash, rinse, sanitize
- 7. Multiple Choice
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
- 8. Multiple Choice
The first step in cleaning and sanitizing items in a three-compartment sink is
air-drying items.
washing items in detergent.
immersing items in sanitizer.
rinsing, scraping, or soaking items.
- 9. Multiple Choice
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Air-drying
Rinsing
Rewashing
- 10. Multiple Choice
A food-contact surface must be cleaned and sanitized
before working with a different type of food.
every 6 hours.
only if the food handler changes gloves.
at the end of the food handler’s shift.
- 11. Multiple Choice
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The head chef should be warned of the pests.
The shipment should be refused and prevented from entering the operation.
The shipment should be stored outside the kitchen until a manager inspects it.
The food handler should remove all evidence of the pests.
- 12. Multiple Choice
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In dishwashing areas
In food storage areas
- 13. Multiple Choice
How often must a milkshake mixer be cleaned and sanitized if it is used frequently?
2 hours
4 hours
6 hours
8 hours
- 14. Multiple Choice
A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing?
Cleaning
Rinsing
Sanitizing
Sterilizing
- 15. Multiple Choice
Which of the following is NOT a sign that pests are in your operation?
droppings
nests
damage to products, packaging and the facility
garbage
- 16. Multiple Choice
Which of the following is false?
Close the lids on outdoor garbage containers.
Clean the inside and outside of garbage containers often.
Remove garbage from prep areas as quickly as possibles.
Clean garbage containers near prep or food-storage areas.
- 17. Multiple Choice
Jim was washing dishes in a dishwasher. What step did he do wrong?
Presoaked items with dried-on food
When the dish rack came out of the machine, he checked for dirty items and rewashed the ones with food still on them.
Used a towel to dry the dishes.
Loaded the racks so the water spray will reach all surfaces.
- 18. Multiple Choice
What should the minimum temperature that the water in the first sink in a three compartment sink be?
70°F
95°F
110°F
180°F
- 19. Multiple Choice
Which action is correct when it comes to sanitizer working effectively?
Making the sanitizer temperature too high
Putting extra sanitizer in the solution
Adding too much water to the sanitizer solution
Allowing the sanitizer to touch the item for the correct amount of time.
- 20. Multiple Choice
What should be in the third sink in a three compartment sink?
Water and detergent
Clean water
Sanitizer
Dirty water
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