Cleaning and Sanitizing Flashcards
6 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cleaning and Sanitizing flashcards as text
What tool is used to verify that a chemical sanitizing solution is at the correct concentration?
Answer: Test strips specific to the sanitizer
Sanitizer test strips designed for each specific chemical (chlorine, quat, iodine) are used to verify proper concentration.
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?
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.
What must be done to a cutting board immediately after cutting raw chicken before it is used to cut vegetables?
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.
How should wiping cloths used on food-contact surfaces be stored between uses?
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.
What is the minimum temperature for hot-water sanitization in a high-temperature commercial dishwasher?
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.
Which action would be considered proper for maintaining a clean prep area during busy service?
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.