CHAPTER 12: CLEANING AND SANITIZING EXAM

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CHAPTER 12: CLEANING AND SANITIZING EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -38 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How should glassware be stored after it has been cleaned and sanitized?

• Right side up
• Upside down
• Stacked but upside down
• Unstacked but right side up

Answer:

Answer: b

Section: 12.3

Learning Objective: 12-2 Describe how to clean and sanitize items in a dishwashing machine and three-compartment sink.

Question 2: When must chemical sanitizers be available?

• When the operation is open to the public
• During all hours of operation
• At the beginning of each shift
• Before a shift ends

Answer:

Answer: b

Section: 12.2

Learning Objective: 12-5 Describe different methods of sanitizing and their correct use.Question 3: If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

• 2 hours.
• 4 hours.
• 6 hours.
• 8 hours.

Answer:

Answer: b

Section: 12.2

Learning Objective: 12-1 Describe how and when to clean and sanitize food contact surfaces and equipment.

Question 4: Why is it important to clean nonfood contact surfaces regularly?

• It prevents pests.
• It is required by the FDA.
• It reduces pathogens to safe levels.
• It eliminates the need to sanitize them.

Answer:

Answer: a

Section: 12.4

Learning Objective: 12-3 Explain how and when to clean nonfood contact surfaces.

Question 5: What is the correct way to clean and sanitize a prep table?

• Air-dry, remove food from surface, rinse, sanitize, clean
• Remove food from surface, rinse, clean, sanitize, air-dry
• Sanitize, remove food from surface, clean, rinse, air-dry

• Remove food from surface, clean, rinse, sanitize, air-dry

Answer:

Answer: d

Section: 12.2

Learning Objective: 12-1 Describe how and when to clean and sanitize food contact surfaces and equipment.Question 6: Which cleaner should be used for removing the water scale in a steam table?

• Detergent
• Degreaser
• Delimer
• Abrasive cleaner

Answer:

Answer: c

Section: 12.1

Learning Objective: 12-4 Identify different types of cleaners and their uses.

Question 7: What is the contact time for iodine sanitizer at 12.5-25 ppm?

• At least 5 seconds
• At least 7 seconds
• At least 10 seconds
• At least 30 seconds

Answer:

Answer: d

Section: 12.2

Learning Objective: 12-5 Describe different methods of sanitizing and their correct use.

Question 8: How should chemicals be stored?

• Above food
• Away from prep areas

• In food storage areas
• With kitchenware

Answer:

Answer: b

Section: 12.4

Learning Objective: 12-6 Explain the requirements for safely using and storing cleaning tools and chemicals.

Question 9: Surfaces can be sanitized using chemicals or

• heat.
• alcohol.
• acids.
• disinfectants.

Answer:

Answer: a

Section: 12.2

Learning Objective: 12-5 Describe different methods of sanitizing and their correct use.Question 10: The three most common types of chemical sanitizers are chlorine, iodine, and

• quats.
• disinfectant.
• alcohol.
• steam.

Answer:

Answer: a

Section: 12.2

Learning Objective: 12-5 Describe different methods of sanitizing and their correct use.