Food Safety Cleaning & Sanitizing 2 — Questions and Answers
Question 1: How often must food contact surfaces be cleaned and sanitized during continuous use?
- Once per day at closing
- At least every 4 hours, or immediately after contamination occurs (Correct answer)
- Once per week during deep cleaning
- Only after preparing raw meat and poultry
Correct answer: At least every 4 hours, or immediately after contamination occurs
Food contact surfaces must be cleaned and sanitized at minimum every 4 hours during continuous use, or immediately whenever contamination occurs.
Question 2: What is the purpose of test strips or test kits when using chemical sanitizers?
- To measure the temperature of the sanitizer solution
- To verify the sanitizer concentration is within the correct effective range (Correct answer)
- To test food samples for the presence of pathogens
- To check the pH of food being prepared
Correct answer: To verify the sanitizer concentration is within the correct effective range
Test kits verify that sanitizer concentration is within the effective range, as too little won't sanitize and too much can be hazardous.
Question 3: What is the correct sequence for cleaning and sanitizing a cutting board?
- Sanitize, wash, rinse, air dry
- Wash, sanitize, rinse, air dry
- Wash, rinse, sanitize, air dry (Correct answer)
- Rinse, wash, air dry, then sanitize
Correct answer: Wash, rinse, sanitize, air dry
The correct sequence is: wash to remove debris, rinse to remove soap, apply sanitizer, then air dry to avoid re-contamination.
Question 4: Which chemical sanitizer should NOT be used on aluminum surfaces?
- Quaternary ammonium (quats)
- Chlorine (bleach) (Correct answer)
- Iodine-based sanitizer
- Any sanitizer — all are safe on aluminum
Correct answer: Chlorine (bleach)
Chlorine-based sanitizers can corrode and pit aluminum surfaces, so they should not be used on aluminum equipment.
Question 5: What must be done with food before cleaning and sanitizing a food contact surface?
- Food can remain on the surface as long as it is pushed aside
- All food must be removed from the surface before cleaning begins (Correct answer)
- Food should be covered with a cloth during cleaning
- Refrigerate all food items in the prep area before cleaning
Correct answer: All food must be removed from the surface before cleaning begins
All food must be removed from the surface before cleaning because food debris prevents cleaning agents and sanitizers from making direct surface contact.
Question 6: Where must wiping cloths used for food contact surfaces be stored between uses?
- In a dry, clean covered container
- In a sanitizing solution of the correct concentration (Correct answer)
- In a bucket of warm water only
- In an airtight sealed plastic bag
Correct answer: In a sanitizing solution of the correct concentration
Wiping cloths must be stored in a correctly concentrated sanitizing solution between uses to prevent them from becoming contamination sources.
Food Safety Cleaning & Sanitizing 2
How often must food contact surfaces be cleaned and sanitized during continuous use?