NRFSP Cleaning and Sanitizing 2 — Questions and Answers
Question 1: What tool is used to verify that a chemical sanitizing solution is at the correct concentration?
- Thermometer
- pH meter
- Test strips specific to the sanitizer (Correct answer)
- Refractometer
Correct answer: Test strips specific to the sanitizer
Sanitizer test strips designed for each specific chemical (chlorine, quat, iodine) are used to verify proper concentration.
Question 2: A food service worker notices the sanitizer in the three-compartment sink is pale yellow instead of its usual deep color. What should they do?
- Continue using it — color doesn't matter
- Add more sanitizer to reach the required concentration
- Discard and replace with fresh solution (Correct answer)
- Add hot water to restore color
Correct answer: Discard and replace with fresh solution
A pale sanitizing solution has likely become depleted and should be discarded and replaced with a fresh solution at the correct concentration.
Question 3: What must be done to a cutting board immediately after cutting raw chicken before it is used to cut vegetables?
- Wipe with a dry towel
- Rinse with water only
- Clean and sanitize thoroughly (Correct answer)
- Spray with cooking oil
Correct answer: Clean and sanitize thoroughly
A cutting board used for raw poultry must be fully cleaned and sanitized before use with ready-to-eat foods to prevent cross-contamination.
Question 4: How should wiping cloths used on food-contact surfaces be stored between uses?
- Dry in a sanitizer bucket
- In a sanitizing solution at the proper concentration (Correct answer)
- Rinsed and hung to dry
- In a covered dry container
Correct answer: In a sanitizing solution at the proper concentration
Wiping cloths must be kept immersed in a sanitizing solution between uses to prevent bacterial growth on the damp cloth.
Question 5: What is the minimum temperature for hot-water sanitization in a high-temperature commercial dishwasher?
- 140°F
- 160°F
- 165°F
- 180°F (Correct answer)
Correct answer: 180°F
High-temperature commercial dishwashers must reach a final rinse temperature of at least 180°F at the surface of the utensils to sanitize effectively.
Question 6: Which action would be considered proper for maintaining a clean prep area during busy service?
- Wiping spills with a dry cloth and continuing prep
- Using the same cloth to wipe all surfaces throughout the shift
- Cleaning and sanitizing surfaces whenever they become contaminated and at least every 4 hours (Correct answer)
- Waiting until after service to clean prep areas
Correct answer: Cleaning and sanitizing surfaces whenever they become contaminated and at least every 4 hours
Prep surfaces must be cleaned and sanitized whenever contamination occurs and no less than every 4 hours during continuous use.
NRFSP Cleaning and Sanitizing 2
What tool is used to verify that a chemical sanitizing solution is at the correct concentration?