TFM Cleaning, Sanitizing, and Pest Control

Question 1

What are the four required steps of the manual dishwashing process in correct order?

Accepted Answer

Wash, rinse, sanitize, air-dry

Answer

Rinse, wash, sanitize, air-dry

Answer

Sanitize, wash, rinse, air-dry

Answer

Wash, sanitize, rinse, air-dry

Question 2

What water temperature is required for the wash sink in a three-compartment manual dishwashing setup?

Accepted Answer

At least 110°F

Answer

At least 90°F

Answer

At least 100°F

Answer

At least 135°F

Question 3

What minimum temperature must the final sanitizing rinse reach in a high-temperature commercial dishwasher?

Accepted Answer

180°F

Answer

140°F

Answer

160°F

Answer

212°F

Question 4

Which of the following is a sign that a food establishment may have a rodent infestation?

Accepted Answer

Gnaw marks on packaging, droppings near walls, and greasy rub marks

Answer

Presence of flour weevils in dry goods

Answer

Fruit flies around trash cans

Answer

Small beetles in stored grains

Question 5

What is the most effective first line of defense against pests in a food establishment?

Accepted Answer

Denying entry through physical barriers, proper sanitation, and eliminating food/water sources

Answer

Regular pesticide application inside the facility

Answer

Placing traps throughout the kitchen

Answer

Hiring a pest control service to visit monthly

Question 6

When must a food establishment increase its cleaning and sanitizing frequency?

Accepted Answer

When a surface becomes contaminated, before producing allergen-containing foods, and based on the sanitation schedule

Answer

Only on the busiest days of the week

Answer

Only when a health inspector visits

Answer

Whenever a new employee starts working