Food Safety – Cleaning & Sanitizing – Study Guide and Practice
Questions
The 4 steps of a cleaning & sanitizing program - correct answer ✔✔Clean, rinse, sanitize, air dry
During continuous use, how often must a food-contact surface be cleaned and sanitized? -
correct answer ✔✔After 4 hours
Food-contact surfaces must be cleaned and sanitized - correct answer ✔✔after they are used
Food-contact surfaces must be cleaned and sanitized before working with a different type of
food - correct answer ✔✔True
Cleaners must be - correct answer ✔✔stable, noncorrosive, and safe to use
It is safe to combine ammonia and chlorine bleach. - correct answer ✔✔False
When choosing cleaners, what is the general rule? - correct answer ✔✔Follow manufacturers'
directions
What are two methods of sanitizing food-contact surfaces? - correct answer ✔✔Heat or
chemicals
Water temperature and time for heat sanitization - correct answer ✔✔171 degrees, 30 seconds
Common types of chemical sanitizers - correct answer ✔✔Chlorine, iodine, quats
Questions
The 4 steps of a cleaning & sanitizing program - correct answer ✔✔Clean, rinse, sanitize, air dry
During continuous use, how often must a food-contact surface be cleaned and sanitized? -
correct answer ✔✔After 4 hours
Food-contact surfaces must be cleaned and sanitized - correct answer ✔✔after they are used
Food-contact surfaces must be cleaned and sanitized before working with a different type of
food - correct answer ✔✔True
Cleaners must be - correct answer ✔✔stable, noncorrosive, and safe to use
It is safe to combine ammonia and chlorine bleach. - correct answer ✔✔False
When choosing cleaners, what is the general rule? - correct answer ✔✔Follow manufacturers'
directions
What are two methods of sanitizing food-contact surfaces? - correct answer ✔✔Heat or
chemicals
Water temperature and time for heat sanitization - correct answer ✔✔171 degrees, 30 seconds
Common types of chemical sanitizers - correct answer ✔✔Chlorine, iodine, quats
