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 correct sequence for the manual warewashing three-compartment sink?
Answer: Wash, rinse, sanitize, air dry
The correct three-compartment sink procedure is: scrape/pre-rinse, wash in detergent, rinse, sanitize, then air dry.
What is the minimum concentration for a chlorine (bleach) sanitizing solution used on food-contact surfaces?
Answer: 50 ppm
Chlorine sanitizing solutions must be at least 50 ppm to effectively sanitize food-contact surfaces per FDA Food Code.
What is the difference between cleaning and sanitizing?
Answer: Cleaning removes visible soil; sanitizing reduces pathogens to safe levels
Cleaning physically removes soil and debris, while sanitizing uses heat or chemicals to reduce microbial populations to safe levels.
How often must food-contact surfaces be cleaned and sanitized during continuous use?
Answer: Every 4 hours
Food-contact surfaces in continuous use must be cleaned and sanitized at least every 4 hours to prevent bacterial buildup.
What water temperature is required for the wash compartment of a three-compartment sink?
Answer: 110°F minimum
The wash compartment must maintain a minimum water temperature of 110°F for effective cleaning detergent action.
Which sanitizer works most effectively at a concentration between 200–400 ppm?
Answer: Quaternary ammonium compounds (quats)
Quaternary ammonium compounds (quats) are most effective at 200–400 ppm and are less affected by organic matter than chlorine.