Sanitation And Cleaning

1.

True

False

2. Food Contact surfaces should be cleaned:

Before and after they are used

When they are visibly dirty

Every four hours

All of the above

3.

Sanitize, Disinfect, and Clean

Wash, Rinse, and Repeat

Wash, Rinse, and Sanitize

Wash, Rinse, Towel Dry

4. Chlorine sanitation solutions used to clean food and non-food contact surfaces should be at a concentration of:

100 ppm

200 ppm

500 ppm

1000 ppm

5. When using chlorine chemical disinfection for the Sanitize step of dishwashing, the dishes must soak for:

30 seconds

1 minute

2 minutes

It does not need to soak