Question 1

If your operation uses a dishwashing machine, what should you do to prepare dishes for washing?

Accepted Answer

A) Nothing, the dishwasher does all the work. 
B) Scrape, rinse or soak dishes to remove food. 
C) Wash and sanitize dishes before using machine. 
D) Remove only large chunks of food. 
A) Nothing, the dishwasher does all the work. 
B) Scrape, rinse or soak dishes to remove food. 
C) Wash and sanitize dishes before using machine. 
D) Remove only large chunks of food. B

Question 2

Every morning, Rosa cleans and sanitizes the food prep table before allowing anyone to use it. Why is cleaning the table a good idea?

Accepted Answer

A) Because Rosa is obsessed with cleaning 
B) Because the table may not have been cleaned the night before 
C) Because the table may have become contaminated overnight 
D) Because the workers on the closing shift are not good cleaners 
A) Because Rosa is obsessed with cleaning 
B) Because the table may not have been cleaned the night before 
C) Because the table may have become contaminated overnight 
D) Because the workers on the closing shift are not good cleaners C

Question 3

Brad wipes down the food service counter at his café with a wet towel. Where should that towel be stored between uses?

Accepted Answer

A) In the sink 
B) Hanging on a towel rack 
C) In a bucket of sanitizer solution 
D) In Brad's apron pocket 
A) In the sink 
B) Hanging on a towel rack 
C) In a bucket of sanitizer solution 
D) In Brad's apron pocket C

Question 4

Which of the following factors could decrease the effectiveness of a chemical sanitizer?

Accepted Answer

A) Water temperature 
B) Water hardness 
C) Water pH level 
D) All of the above 
A) Water temperature 
B) Water hardness 
C) Water pH level 
D) All of the above

Question 5

What is the minimum temperature for water used to hand wash dishes?

Accepted Answer

A) 180°F 
B) 165°F 
C) 135°F 
D) 110°F 
A) 180°F 
B) 165°F 
C) 135°F 
D) 110°F

Question 6

Where should employees dispose of dirty mop water?

Accepted Answer

A) In a floor drain designed for dumping water 
B) In the sink closest to where the mop was used 
C) On the grass outside 
D) In a grease trap 
A) In a floor drain designed for dumping water 
B) In the sink closest to where the mop was used 
C) On the grass outside 
D) In a grease trap

Question 7

How is the concentration of a chemical sanitizer solution measured?

Accepted Answer

A) In ounces 
B) In parts per million 
C) By color 
D) Concentration is not measured 
A) In ounces 
B) In parts per million 
C) By color 
D) Concentration is not measured

Question 8

Sean is cleaning the main oven used on the line. He has removed the oven racks and is beginning to work on the inner walls of the oven. How should he proceed?

Accepted Answer

A) Spray the inner walls with a general use cleaning solution and wipe them down with a clean towel. 
B) Wash all the walls with a sanitizing solution then rinse them with clean water. 
C) Wash all the walls with a disinfectant solution, rinse them with clean water, then sanitize them. 
D) Clean all the visibly dirty areas with a disinfectant solution, rinse with clean water, then sanitize them. 
A) Spray the inner walls with a general use cleaning solution and wipe them down with a clean towel. 
B) Wash all the walls with a sanitizing solution then rinse them with clean water. 
C) Wash all the walls with a disinfectant solution, rinse them with clean water, then sanitize them. 
D) Clean all the visibly dirty areas with a disinfectant solution, rinse with clean water, then sanitize them.

Question 9

If your operation uses a high-temperature machine for dishwashing, what temperature should the water be during the final sanitizing rinse?

Accepted Answer

A) At least 180°F 
B) At least 170°F 
C) At least 200°F 
D) At least 160°F 
A) At least 180°F 
B) At least 170°F 
C) At least 200°F 
D) At least 160°F

Question 10

Where should you get a test kit to check sanitizer concentration?

Accepted Answer

A) From the sanitizer manufacturer 
B) From the EPA 
C) From the health inspector 
D) From Amazon.com 
A) From the sanitizer manufacturer 
B) From the EPA 
C) From the health inspector 
D) From Amazon.com

Question 11

The three steps to developing a cleaning program are creating a master cleaning schedule, training employees and what?

Accepted Answer

A) Punishing employees who don't follow the program 
B) Monitoring the program to be sure it works 
C) Asking for a health inspection 
D) Posting the cleaning schedule where employees can see it 
A) Punishing employees who don't follow the program 
B) Monitoring the program to be sure it works 
C) Asking for a health inspection 
D) Posting the cleaning schedule where employees can see it

Question 12

The four steps to cleaning and sanitizing a cutting board are: clean, rinse, sanitize then what?

Accepted Answer

A) Dry the cutting board with a cloth towel. 
B) Use the cutting board while before it dries. 
C) Allow the cutting board to air-dry. 
D) Dry the cutting board with a disposable towel. 
A) Dry the cutting board with a cloth towel. 
B) Use the cutting board while before it dries. 
C) Allow the cutting board to air-dry. 
D) Dry the cutting board with a disposable towel.

Question 13

Chris is washing a dirty roasting pan. What tool should he use to scrub the baked-on grease from the pan?

Accepted Answer

A) An old scrub brush 
B) A metal scouring pad 
C) A nylon scouring pad 
D) Any of the above tools 
A) An old scrub brush 
B) A metal scouring pad 
C) A nylon scouring pad 
D) Any of the above tools

Question 14

When cleaning stationary restaurant equipment, what steps should you take when cleaning removable parts?

Accepted Answer

A) Clean around the parts as well as possible and wait to remove the parts until the restaurant conducts a "deep cleaning" of the facilities. 
B) Remove the parts and wash, rinse, and sanitize them by hand before replacing them on the fully cleaned and sanitized machine. 
C) Remove the parts and run them through a machine washer for sanitization after wiping them down with clean water. 
D) Remove the parts while cleaning the rest of the machine and wipe them down with clean water before replacing them on the machine before cleaning the rest of the surfaces. 
A) Clean around the parts as well as possible and wait to remove the parts until the restaurant conducts a "deep cleaning" of the facilities. 
B) Remove the parts and wash, rinse, and sanitize them by hand before replacing them on the fully cleaned and sanitized machine. 
C) Remove the parts and run them through a machine washer for sanitization after wiping them down with clean water. 
D) Remove the parts while cleaning the rest of the machine and wipe them down with clean water before replacing them on the machine before cleaning the rest of the surfaces.

Question 15

Allen uses an automatic espresso maker and milk-steaming machine at his restaurant. This machine contains a self-cleaning unit that holds a specific cleaning solution. How often should this solution be used to clean the machine?

Accepted Answer

A) Once per day. 
B) Once per week. 
C) Once per hour. 
D) Once per month. 
A) Once per day. 
B) Once per week. 
C) Once per hour. 
D) Once per month.

Question 16

How should clean flatware be stored in a rack?

Accepted Answer

A) Handle end up 
B) Eating surface up 
C) Flatware should not be stored in a rack 
D) Either handle up or handle down is fine 
A) Handle end up 
B) Eating surface up 
C) Flatware should not be stored in a rack 
D) Either handle up or handle down is fine

Question 17

If you are using a three-compartment sink process to clean and sanitize dishes, what should you do immediately after sanitizing the dishes?

Accepted Answer

A) Rinse sanitizer off dishes 
B) Towel-dry dishes 
C) Air-dry dishes 
D) Inspect dishes for dirt 
A) Rinse sanitizer off dishes 
B) Towel-dry dishes 
C) Air-dry dishes 
D) Inspect dishes for dirt

Question 18

During your daily cleaning of the deli meat slicer, when should you unplug the main power source?

Accepted Answer

A) After cleaning the hard surfaces with a clean towel and before putting water on the meat slicer. 
B) After cleaning the main surfaces of the unit and before cleaning the blade. 
C) After removing the large contaminants and before wiping the unit down. 
D) After the last use and before starting to clean the unit. 
A) After cleaning the hard surfaces with a clean towel and before putting water on the meat slicer. 
B) After cleaning the main surfaces of the unit and before cleaning the blade. 
C) After removing the large contaminants and before wiping the unit down. 
D) After the last use and before starting to clean the unit.

Question 19

Jake's Bar & Grill uses a separate mop and bucket for cleaning the restrooms. How can they differentiate that mop from the one used in the kitchen?

Accepted Answer

A) Add color-coded tape to one of the mops. 
B) Store the restroom mop/bucket in a separate area. 
C) Write "kitchen only" on the kitchen mop/bucket. 
D) Any of these methods could work. 
A) Add color-coded tape to one of the mops. 
B) Store the restroom mop/bucket in a separate area. 
C) Write "kitchen only" on the kitchen mop/bucket. 
D) Any of these methods could work.

Question 20

If you are sanitizing dishes by soaking them in hot water, how long should the dishes soak?

Accepted Answer

A) 30 seconds 
B) 1 minute 
C) 1 hour 
D) 45 seconds 
A) 30 seconds 
B) 1 minute 
C) 1 hour 
D) 45 seconds

If your operation uses a dishwashing machine, what should you do to prepare dishes for washing?

Every morning, Rosa cleans and sanitizes the food prep table before allowing anyone to use it. Why is cleaning the table a good idea?

Brad wipes down the food service counter at his café with a wet towel. Where should that towel be stored between uses?

Which of the following factors could decrease the effectiveness of a chemical sanitizer?

What is the minimum temperature for water used to hand wash dishes?

Where should employees dispose of dirty mop water?

How is the concentration of a chemical sanitizer solution measured?

Sean is cleaning the main oven used on the line. He has removed the oven racks and is beginning to work on the inner walls of the oven. How should he proceed?

If your operation uses a high-temperature machine for dishwashing, what temperature should the water be during the final sanitizing rinse?

Where should you get a test kit to check sanitizer concentration?

The three steps to developing a cleaning program are creating a master cleaning schedule, training employees and what?

The four steps to cleaning and sanitizing a cutting board are: clean, rinse, sanitize then what?

Chris is washing a dirty roasting pan. What tool should he use to scrub the baked-on grease from the pan?

When cleaning stationary restaurant equipment, what steps should you take when cleaning removable parts?

Allen uses an automatic espresso maker and milk-steaming machine at his restaurant. This machine contains a self-cleaning unit that holds a specific cleaning solution. How often should this solution be used to clean the machine?

How should clean flatware be stored in a rack?

If you are using a three-compartment sink process to clean and sanitize dishes, what should you do immediately after sanitizing the dishes?

During your daily cleaning of the deli meat slicer, when should you unplug the main power source?

Jake's Bar & Grill uses a separate mop and bucket for cleaning the restrooms. How can they differentiate that mop from the one used in the kitchen?

If you are sanitizing dishes by soaking them in hot water, how long should the dishes soak?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Food Service: Training

Food Service: Management

Filters

Exam 16: Sanitizing

If your operation uses a dishwashing machine, what should you do to prepare dishes for washing?

Every morning, Rosa cleans and sanitizes the food prep table before allowing anyone to use it. Why is cleaning the table a good idea?

Brad wipes down the food service counter at his café with a wet towel. Where should that towel be stored between uses?

Which of the following factors could decrease the effectiveness of a chemical sanitizer?

What is the minimum temperature for water used to hand wash dishes?

Where should employees dispose of dirty mop water?

How is the concentration of a chemical sanitizer solution measured?

Sean is cleaning the main oven used on the line. He has removed the oven racks and is beginning to work on the inner walls of the oven. How should he proceed?

If your operation uses a high-temperature machine for dishwashing, what temperature should the water be during the final sanitizing rinse?

Where should you get a test kit to check sanitizer concentration?

The three steps to developing a cleaning program are creating a master cleaning schedule, training employees and what?

The four steps to cleaning and sanitizing a cutting board are: clean, rinse, sanitize then what?

Chris is washing a dirty roasting pan. What tool should he use to scrub the baked-on grease from the pan?

When cleaning stationary restaurant equipment, what steps should you take when cleaning removable parts?

Allen uses an automatic espresso maker and milk-steaming machine at his restaurant. This machine contains a self-cleaning unit that holds a specific cleaning solution. How often should this solution be used to clean the machine?

How should clean flatware be stored in a rack?

If you are using a three-compartment sink process to clean and sanitize dishes, what should you do immediately after sanitizing the dishes?

During your daily cleaning of the deli meat slicer, when should you unplug the main power source?

Jake's Bar & Grill uses a separate mop and bucket for cleaning the restrooms. How can they differentiate that mop from the one used in the kitchen?

If you are sanitizing dishes by soaking them in hot water, how long should the dishes soak?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Food Service: Training

Food Service: Management

Filters