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 is the most important reason to allow sanitized equipment to air dry rather than towel dry?
Answer: Towel drying can recontaminate sanitized surfaces with bacteria from the towel
Towels — even clean ones — can harbor bacteria and recontaminate surfaces that have just been sanitized.
What does a Master Cleaning Schedule help a food service manager do?
Answer: Ensure all areas and equipment are cleaned on a regular, documented schedule
A Master Cleaning Schedule assigns specific cleaning tasks to specific times and employees, ensuring nothing is overlooked and creating an accountability record.
How should ice machine interiors be cleaned and sanitized?
Answer: Emptied, cleaned with approved cleaner, rinsed, then sanitized with approved sanitizer
Ice machine interiors must be emptied, cleaned with an approved food-equipment cleaner, rinsed thoroughly, and then sanitized before resuming ice production.
Which of the following is a non-food-contact surface that still requires a regular cleaning schedule?
Answer: Refrigerator door handles
Refrigerator door handles are high-touch, non-food-contact surfaces that must be regularly cleaned to reduce pathogen transfer via hands.
What is the purpose of the rinse compartment in a three-compartment sink?
Answer: To remove detergent residue after washing before sanitizing
The rinse compartment removes detergent residue so that organic matter and soap don't interfere with the effectiveness of the sanitizing solution.
What should staff do with single-use gloves after completing a task such as handling raw meat?
Answer: Remove them and wash hands before putting on a new pair
Single-use gloves must be removed and discarded after each task, and hands must be washed before putting on a new pair to prevent cross-contamination.