Cleaning and Sanitizing Exam with all Correct & 100%
Verified Answers |Latest Version |Already Graded A+
Purpose of cleaning ✔Correct Answer-removes food and dirt
Purpose of sanitizing ✔Correct Answer-reduces pathogens on a surface to safe levels
Cleaners ✔Correct Answer-chemicals that remove food, dirt, rust, stains, minerals.
**Never replace one cleaner with another UNLESS intended use is the same.
Sanitizing ✔Correct Answer-Uses heat or chemicals
Heat sanitizing (Hot water Method) ✔Correct Answer--Hot water ATLEAST 171 F
-Soak items for 30 seconds
Heat sanitizing (High temperature dishwasher method) ✔Correct Answer-running dishes
through high-temp dishwasher
Ways to use chemical sanitization ✔Correct Answer-1. soaking in sanitizer
2. rinse, swab or spray in solution
What are the 3 common types of chemical sanitizers ✔Correct Answer-chlorine, iodine,
quaternary ammonium compounds (QUATS)
Too much sanitizer? ✔Correct Answer-too strong, unsafe, leaves bad taste on metal
Too little sanitizer ✔Correct Answer-not strong, or effective
How is sanitizer concentration measured? ✔Correct Answer--parts per million (PPM)
-use test kit
-change sanitizer when it looks dirty or concentration is too low
Temperature of sanitizer ✔Correct Answer--make sure water is at correct temp.
-follow manufact. recommendations
What needs to be correct in order to ensure sanitizer kills pathogens? ✔Correct Answer-items
should be in contact with the sanitizing solution for correct amount of time
ex. make sure item is sanitized for atleast 30 seoncds
What is water hardness? ✔Correct Answer-amount of minerals in water
, How to ensure water hardness does not effect sanitizer ✔Correct Answer-work with supplier
to identify correct amount of sanitizer for your water hardness
How to ensure pH does not effect sanitizer ✔Correct Answer-Work with supplier to identify
correct amount of sanitizer for the pH of your water
What properties can hurt the effectiveness of sanitizer? ✔Correct Answer-1. temperature of
water
2. concentration
3. the duration items are in contact with solution
4. water hardness
5. pH of water
First step in cleaning and sanitizing: ✔Correct Answer-scape or remove food bits from surface,
use nylon brush, or small towel.
Second step in cleaning and sanitizing: ✔Correct Answer-wash surface with correct cleaning
tool such as cloth towel.
Third step in cleaning and sanitizing: ✔Correct Answer-rinse surface, use clean water and
correct cleaning tool.
Fourth step in cleaning and sanitizing: ✔Correct Answer-sanitize surface, make sure entire
surface has come in contact with solution.
Fifth step in cleaning an sanitizing: ✔Correct Answer-allow surface to air dry
When should you clean and sanitize? ✔Correct Answer--after items are used
-before working with a different type of food
-any time a task is interrupted
-after four hours of constant use.
How to clean and sanitize stationary equipment ✔Correct Answer--Unplug equipment
-take removable parts off equipment; wash, rinse, sanitize by hand
-scrap or remove food from equipment surfaces
-wash equipment surfaces; use approved cleaner and correct cleaning tool
-rinse with water
-sanitize surfaces; make sure sanitizer comes in contact with each surface and concentration
meets requirements
-allow air dry; put unit back together.
If food contact surfaces are in constant use, how often must they be cleaned & sanitized?
✔Correct Answer-Every 4 hours
Verified Answers |Latest Version |Already Graded A+
Purpose of cleaning ✔Correct Answer-removes food and dirt
Purpose of sanitizing ✔Correct Answer-reduces pathogens on a surface to safe levels
Cleaners ✔Correct Answer-chemicals that remove food, dirt, rust, stains, minerals.
**Never replace one cleaner with another UNLESS intended use is the same.
Sanitizing ✔Correct Answer-Uses heat or chemicals
Heat sanitizing (Hot water Method) ✔Correct Answer--Hot water ATLEAST 171 F
-Soak items for 30 seconds
Heat sanitizing (High temperature dishwasher method) ✔Correct Answer-running dishes
through high-temp dishwasher
Ways to use chemical sanitization ✔Correct Answer-1. soaking in sanitizer
2. rinse, swab or spray in solution
What are the 3 common types of chemical sanitizers ✔Correct Answer-chlorine, iodine,
quaternary ammonium compounds (QUATS)
Too much sanitizer? ✔Correct Answer-too strong, unsafe, leaves bad taste on metal
Too little sanitizer ✔Correct Answer-not strong, or effective
How is sanitizer concentration measured? ✔Correct Answer--parts per million (PPM)
-use test kit
-change sanitizer when it looks dirty or concentration is too low
Temperature of sanitizer ✔Correct Answer--make sure water is at correct temp.
-follow manufact. recommendations
What needs to be correct in order to ensure sanitizer kills pathogens? ✔Correct Answer-items
should be in contact with the sanitizing solution for correct amount of time
ex. make sure item is sanitized for atleast 30 seoncds
What is water hardness? ✔Correct Answer-amount of minerals in water
, How to ensure water hardness does not effect sanitizer ✔Correct Answer-work with supplier
to identify correct amount of sanitizer for your water hardness
How to ensure pH does not effect sanitizer ✔Correct Answer-Work with supplier to identify
correct amount of sanitizer for the pH of your water
What properties can hurt the effectiveness of sanitizer? ✔Correct Answer-1. temperature of
water
2. concentration
3. the duration items are in contact with solution
4. water hardness
5. pH of water
First step in cleaning and sanitizing: ✔Correct Answer-scape or remove food bits from surface,
use nylon brush, or small towel.
Second step in cleaning and sanitizing: ✔Correct Answer-wash surface with correct cleaning
tool such as cloth towel.
Third step in cleaning and sanitizing: ✔Correct Answer-rinse surface, use clean water and
correct cleaning tool.
Fourth step in cleaning and sanitizing: ✔Correct Answer-sanitize surface, make sure entire
surface has come in contact with solution.
Fifth step in cleaning an sanitizing: ✔Correct Answer-allow surface to air dry
When should you clean and sanitize? ✔Correct Answer--after items are used
-before working with a different type of food
-any time a task is interrupted
-after four hours of constant use.
How to clean and sanitize stationary equipment ✔Correct Answer--Unplug equipment
-take removable parts off equipment; wash, rinse, sanitize by hand
-scrap or remove food from equipment surfaces
-wash equipment surfaces; use approved cleaner and correct cleaning tool
-rinse with water
-sanitize surfaces; make sure sanitizer comes in contact with each surface and concentration
meets requirements
-allow air dry; put unit back together.
If food contact surfaces are in constant use, how often must they be cleaned & sanitized?
✔Correct Answer-Every 4 hours
