Cleaning and sanitizing, step by step

1. No. 01

   How should a three-compartment sink be set up from left to right?

   AWash, rinse, sanitizeBWash, sanitize, rinseCRinse, wash, sanitizeDSanitize, wash, rinse

   Pick one. The chit flips to a note on every option.

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   Notes on No. 01

   1. A

      Wash, rinse, sanitize Correct: Detergent wash, clear rinse to remove soap, then sanitize, with items air-dried afterward.

   2. B

      Wash, sanitize, rinse Sanitizing before rinsing lets leftover detergent weaken the sanitizer, and the rinse then washes it off.

   3. C

      Rinse, wash, sanitize Scraping or pre-rinsing happens before the sink; the first compartment is the detergent wash.

   4. D

      Sanitize, wash, rinse Sanitizer can't work on dirty dishes, so they must be washed and rinsed first.

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2. No. 02

   At a three-compartment sink, how hot should the wash water in the first compartment be?

   ACold, so grease stays firm and scrapes off easilyBAt least 171°F, the same as a hot-water sanitizing rinseCAt least 110°F, or hotter if the detergent label says soDAny temperature, as long as there is enough soap

   Pick one. The chit flips to a note on every option.

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   Notes on No. 02

   1. A

      Cold, so grease stays firm and scrapes off easily Cold water lets grease set on dishes instead of lifting it off, and most detergents barely work that cool.

   2. B

      At least 171°F, the same as a hot-water sanitizing rinse 171°F is the hot-water sanitizing temperature for the third sink, not the wash water, and it would scald your hands.

   3. C

      At least 110°F, or hotter if the detergent label says so Correct: The Food Code keeps wash water at 110°F or more, or at the detergent label's temperature if that is higher (4-501.19).

   4. D

      Any temperature, as long as there is enough soap More soap doesn't fix water that's too cool; the detergent label sets the minimum wash temperature, and the water has to stay there.

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3. No. 03

   How should sanitizer effectiveness be verified in automated dishwashing machines?

   AListen for the normal sound of the wash cycleBCheck that the final rinse water looks clearCMonitor gauges and use chemical indicatorsDTest the sanitizer weekly, during deep clean

   Pick one. The chit flips to a note on every option.

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   Notes on No. 03

   1. A

      Listen for the normal sound of the wash cycle A normal-sounding cycle can still run at the wrong temperature or with an empty sanitizer drum.

   2. B

      Check that the final rinse water looks clear Clear water can be under-strength, because you can't see sanitizer concentration.

   3. C

      Monitor gauges and use chemical indicators Correct: Gauges show wash and rinse temperatures, and test strips or temperature labels confirm the sanitizing step is really working.

   4. D

      Test the sanitizer weekly, during deep clean Weekly testing can miss days of dishes that weren't sanitized; checks happen during daily use.

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4. No. 04

   What is the proper way to store wiping cloths when not in use?

   AIn sanitizer solutionBOn the counterCHanging to dryDIn a dry container

   Pick one. The chit flips to a note on every option.

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   Notes on No. 04

   1. A

      In sanitizer solution Correct: Wet wiping cloths go back into sanitizer solution between uses, which keeps bacteria from growing in them.

   2. B

      On the counter A damp cloth left on the counter grows bacteria and spreads them on the next wipe.

   3. C

      Hanging to dry Hanging a used wet cloth to dry doesn't sanitize it; between uses it belongs in sanitizer.

   4. D

      In a dry container A wet cloth in a dry bin stays damp and grows bacteria; dry storage is only for cloths kept dry.

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5. No. 05

   What is the proper way to clean a meat slicer?

   ADisassemble, clean, sanitize each partBWipe down the exterior and the blade onlyCSpray with sanitizer and let it air-dryDRinse with hot water after each use

   Pick one. The chit flips to a note on every option.

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   Notes on No. 05

   1. A

      Disassemble, clean, sanitize each part Correct: Guards, blade covers, and the carriage come off so every food-contact part gets washed, rinsed, and sanitized.

   2. B

      Wipe down the exterior and the blade only Meat residue builds up behind the guard and under the carriage, where a surface wipe never reaches.

   3. C

      Spray with sanitizer and let it air-dry Sanitizer can't work through fat and food soil, so parts must be washed and rinsed first.

   4. D

      Rinse with hot water after each use Hot water alone doesn't remove grease or kill bacteria; detergent washing and sanitizing are both needed.

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6. No. 06

   How should cleaning tools be color-coded in a food service operation?

   ABy area or purpose of useBBy shift workedCNot needed if washedDBy employee name

   Pick one. The chit flips to a note on every option.

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   Notes on No. 06

   1. A

      By area or purpose of use Correct: Coding by area or job, like one color for raw meat zones and another for restrooms, keeps tools from carrying germs between areas.

   2. B

      By shift worked Shifts share the same areas, so coding by shift doesn't stop a restroom brush from reaching a prep area.

   3. C

      Not needed if washed Washing helps, but separate tools for restrooms, raw meat areas, and food-contact surfaces stop cross-contamination from starting.

   4. D

      By employee name Coding by person tells you whose tool it is, not where it has been used.

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7. No. 07

   What should be done with cleaning cloths used for raw meat surfaces?

   ASoak in sanitizer only, then reuse anywhereBUse them next on other surfacesCKeep separate and launder before reuseDRinse under hot water and reuse

   Pick one. The chit flips to a note on every option.

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   Notes on No. 07

   1. A

      Soak in sanitizer only, then reuse anywhere Soaking keeps the cloth from growing bacteria between wipes, but a raw-meat cloth shouldn't move to other surfaces afterward.

   2. B

      Use them next on other surfaces Moving a raw-meat cloth to other surfaces carries pathogens straight onto them.

   3. C

      Keep separate and launder before reuse Correct: Cloths used on raw meat areas stay in that area and get laundered before they go back into service.

   4. D

      Rinse under hot water and reuse A rinse doesn't remove raw meat juices or kill pathogens in the cloth.

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8. No. 08

   What should be done first when cleaning a surface contaminated with raw poultry?

   ASpray it with water to loosen the juicesBRemove visible debris with disposable towelsCStart scrubbing right away with a wet spongeDApply sanitizer directly over the spill

   Pick one. The chit flips to a note on every option.

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   Notes on No. 08

   1. A

      Spray it with water to loosen the juices Spraying water splashes raw poultry juices onto nearby surfaces and food.

   2. B

      Remove visible debris with disposable towels Correct: Picking up visible debris and juices with disposable towels first keeps the mess from spreading and lets washing and sanitizing work.

   3. C

      Start scrubbing right away with a wet sponge A sponge on raw poultry soil gets contaminated and spreads it, so remove the debris first, then wash.

   4. D

      Apply sanitizer directly over the spill Sanitizer can't work on surfaces covered with food soil; clean first, sanitize last.

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9. No. 09

   Which foodborne pathogens are most resistant to chemical sanitizers?

   AVegetative bacteriaBVirusesCParasitesDBacterial spores

   Pick one. The chit flips to a note on every option.

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   Notes on No. 09

   1. A

      Vegetative bacteria Actively growing bacteria are the ones sanitizers kill most easily.

   2. B

      Viruses Some viruses, like norovirus, are tougher than most bacteria, but spores are harder still.

   3. C

      Parasites Some parasite cysts resist chlorine, but bacterial spores rank above them in resistance.

   4. D

      Bacterial spores Correct: Spores have a tough protective coat that survives sanitizers and even cooking, so spore-formers are controlled mainly with time and temperature.

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10. No. 10

    What action should be taken if a sanitizer is accidentally mixed with detergent?

    AFilter the solutionBUse it anywayCDiscard and remix properlyDAdd more sanitizer

    Pick one. The chit flips to a note on every option.

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    Notes on No. 10

    1. A

       Filter the solution Filtering removes particles, not detergent mixed into the solution, so the sanitizer stays weakened.

    2. B

       Use it anyway Detergent can neutralize sanitizer, so a mixed bucket may not sanitize at all.

    3. C

       Discard and remix properly Correct: Detergent can weaken or react with sanitizer, so dump the mix and make a fresh solution in a clean container.

    4. D

       Add more sanitizer Adding more sanitizer guesses at the strength and can push it above label limits; start over instead.

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11. No. 11

    How often should sanitizer solution be changed?

    AOnce per day, at the start of the shiftBWhen it's dirty or tests below strengthCOnce a week, during the deep cleanDWhen it stops bubbling or foaming

    Pick one. The chit flips to a note on every option.

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    Notes on No. 11

    1. A

       Once per day, at the start of the shift One mix per day loses strength long before closing, especially with steady use.

    2. B

       When it's dirty or tests below strength Correct: Sanitizer loses strength as it picks up food soil, so change it when it looks dirty or a test strip shows it's below the required concentration.

    3. C

       Once a week, during the deep clean A week-old solution has lost its strength and is full of food soil.

    4. D

       When it stops bubbling or foaming Sanitizer isn't meant to bubble; foam usually means detergent got in, and strength is checked with test strips.

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12. No. 12

    How should high-touch surfaces be prioritized in cleaning schedules?

    AOn the same schedule as other surfacesBOnly when they look visibly dirtyCClean and sanitize more frequentlyDClean once daily at closing

    Pick one. The chit flips to a note on every option.

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    Notes on No. 12

    1. A

       On the same schedule as other surfaces Door handles, faucet handles, and screens get touched far more than other surfaces, so the same schedule falls behind.

    2. B

       Only when they look visibly dirty Germs on handles and screens aren't visible, so waiting for dirt to show is too late.

    3. C

       Clean and sanitize more frequently Correct: Handles, screens, and switches are touched constantly, so they need cleaning and sanitizing more often than low-traffic surfaces.

    4. D

       Clean once daily at closing Once a day leaves a full shift of hand contact on those surfaces.

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13. No. 13

    How should cleaning procedures be modified during busy periods?

    AMaintain required frequenciesBSkip sanitizing until the rush endsCWait until it slows down to cleanDClean less often, then catch up later

    Pick one. The chit flips to a note on every option.

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    Notes on No. 13

    1. A

       Maintain required frequencies Correct: A rush puts more traffic on surfaces and tools, so the schedule, like every 4 hours for in-use utensils, still applies.

    2. B

       Skip sanitizing until the rush ends Skipping sanitizing during a rush is when contamination spreads fastest.

    3. C

       Wait until it slows down to clean Waiting for a slow period can leave contaminated surfaces in use for hours.

    4. D

       Clean less often, then catch up later There's no catching up for food already served; cutting back now leaves contamination in use.

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14. No. 14

    What should be done with cleaning equipment after use?

    AStore as isBLeave to air dry anywhereCJust rinse with waterDClean, sanitize, and store properly

    Pick one. The chit flips to a note on every option.

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    Notes on No. 14

    1. A

       Store as is Storing tools dirty lets bacteria grow on them and spreads it the next time they're used.

    2. B

       Leave to air dry anywhere Drying is fine, but only after cleaning, and only in a designated spot away from food.

    3. C

       Just rinse with water Water alone doesn't remove soil or kill germs on brushes, buckets, and mops.

    4. D

       Clean, sanitize, and store properly Correct: Cleaning tools pick up germs, so they're cleaned, sanitized where needed, and stored in a set place away from food.

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15. No. 15

    When using a food processor for different ingredients, what must be done between uses?

    ADisassemble, clean, and sanitizeBBrush off debris and keep goingCRinse the bowl with hot waterDWipe the blade and bowl clean

    Pick one. The chit flips to a note on every option.

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    Notes on No. 15

    1. A

       Disassemble, clean, and sanitize Correct: Taking the bowl, lid, and blade apart to wash, rinse, and sanitize them removes both pathogens and allergens before the next item.

    2. B

       Brush off debris and keep going Brushing leaves residue and allergens behind for the next ingredient.

    3. C

       Rinse the bowl with hot water A rinse removes loose bits but not the film of food, germs, and allergens on the blade.

    4. D

       Wipe the blade and bowl clean Wiping misses the blade hub and lid seals, where residue and allergens hide.

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