CHAPTER 12 SUMMARY QUESTIONS EXAM QUESTIONS

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Question 1: Cleaning removes food and other dirt from a surface. Sanitizing reduces the number of harmful pathogens on a surface to safe levels. You must clean and rinse a surface before it can be sanitized with hot water or a chemical-sanitizing solution. Then the surface must be allowed to air dry.

Answer:

All surfaces should be cleaned and rinsed. Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.Question 2: Questions: 1.When should food-contact surfaces be cleaned and sanitized?

Answer:

Food contact surfaces must be cleaned and sanitized at the following times -after they are used -before food handlers start working with a different type of food.-anytime food handlers are interrupted during a ask and the items being used may have been contaminated.-After four hours if items are in constant use Question 3: 4. What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?

• Test the solution with a sanitizer kit.

• Use very hot water when making the solution
• Try out the solution on a food-contact surface
• Mix the solution with equal parts of water.

Answer:

• Test the solution with a sanitizer kit.

Question 4: 3.What are the steps that should be taken (in order) when cleaning and sanitizing items in three-compartment sink?

Answer:

• rinse ,scrape, or soak items before washing them. If items are being soaked in the first sink change

the solution when food bits start to build up or the suds are gone.

2.wash items in the firs sink. Use a brush, cloth towel, or nylon scrub pad to loosen the dirt. Change the water and detergent when the suds are gone or the water is dirty.

3.Rinse items in the second sink. Spray the items with water or dip them in it. Make sure to remove all traces of food and detergent from the items being rinsed.If dipping the items, change the rinse water when it becomes dirty or full of suds.

• Sanitize items in the third sink. Change the sanitizing solution when the temperature of the water or

the sanitizer concentration falls below requirements. Never rinse items after sanitizing them. This could contaminate their surfaces. The only exception to this rule is when you are washing items in a dishwasher that can safely rinse items after they have been sanitized.

Question 5: 2. What is the difference between cleaning and sanitizing?

Answer:

Cleaning is the process of removing food and other types of dirt from a surface, while sanitizing is the process of reducing the number of pathogens on that surface to safe levels.Question 6: 7. How should flatware and utensils that have been cleaned and sanitized be stored?

• With handles facing up
• Below cleaning supplies
• In drawers that have been washed and rinsed
• Four inches (10 centimeters) from the floor.

Answer:

• With handles facing up

Question 7: Make sure chemicals are clearly labeled. Keep MSDS for each chemical in a location accessible to all staff while on the job.

Answer:

Create a master cleaning schedule listing all cleaning tasks. Monitor the cleaning program to keep it effective and supervise cleaning procedures. Make adjustments as needed.

Question 8: 6.What should be done when throwing away chemicals?

• Seal the container and recycle it
• Seal the container in a bag and place it in the garbage
• Follow label instructions and regulatory requirements
• Pour leftover chemicals into a drain and throw the container away.

Answer:

• Follow label instructions and regulatory requirements

Question 9: 8.What is the correct way to clean and sanitize a prep table?

• remove food from the surface, wash, rinse, sanitize, air-dry.
• Remove food from the surface, sanitize, rinse, wash, air dry rinse
• remove food from the surface, wash , sanitize, air dry, rinse
• remove food from the surface, air dry, wash rinse sanitize

Answer:

• remove food from the surface, wash, rinse, sanitize, air-dry.

Question 10: 1.Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

1.Glass 2.Infrared 3.Bimetallic stemmed

• Maximum registering

Answer:

• Maximum registering

Question 11: 3. If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

1.Every 4 hours 2.Every 5 hours 3.Every 6 hours 4.Every 7 hours

Answer:

1.Every 4 hours Question 12: 4.How should clean and sanitized tableware, utensils and equipment be stored?

Answer:

Clean and sanitized tableware, utensils, and equipment should be stored in the following ay -store tableware and utensils at least six inches (15 centimeters) off the floor. Protect them from dirt and moisture.-Clean and sanitize drawers and shelves before storing clean items.-store glasses and cups upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up so staff can the pick them up without touching food contact surfaces.-clean and sanitize trays and carts used to carry clean tableware and utensils. Heck them daily, and clean as often as needed.-Keep the food contact surfaces of stationary equipment covered until ready for use.Question 13: 5.A food handler was assigned to clean a slicer that was too difficult to move. Te 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?

• failed to dry the machine with a clean cloth after sanitizing it
• failed to sanitize the machine before taking the removable parts off

3.failed to rinse the machine after wiping it down with detergent and water 4.failed to wash the machine with detergent and water before taking it apart.

Answer:

3.failed to rinse the machine after wiping it down with detergent and water Question 14: Tableware and utensils can be washed washed in dishwashers or by hand in a three-compartment sink. Always follow manufactures instructions when using dishwashers.Make sure your machine is clean and in good working condition. Check the temperature and pressure of wash and rinse cycles daily.

Answer:

Three-compartment sins and drain boards must be cleaned and sanitized before they are used for