Cleaning and sanitizing

There are so many of you and not all of you give me your 100% concentration when I'm lecturing. A smart student not only pays attention during class but also listens.

Are you paying attention? Have you been concentrating to what I'm speaking during class. Until now, I can only wonder. But thanks to this quiz, I'll find out the results in a few minutes

Created by: chelsthomas777
  1. Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
  2. What is sanitizing?
  3. If food contact surfaces are in constant used, how often must they be cleaned and sanitized?
  4. What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?
  5. A 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?
  6. What should be done when throwing away chemicals?
  7. How should flatware and utensils that have been cleaned and sanitized be stored?
  8. What is the correct way to clean and sanitize a prep table?
  9. A surface must be cleaned with a
  10. To be effective, cleaning and sanitizing should be a ........... step process?

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