Question 1

What is the primary purpose of cleaning in a food service environment?

Accepted Answer

To remove food debris and dirt before sanitizing

Answer

To increase customer satisfaction

Answer

To make the kitchen look attractive

Answer

To kill bacteria immediately

Question 2

At what temperature must hot water be for heat sanitization?

Accepted Answer

172°F

Answer

165°F

Answer

168°F

Answer

170°F

Question 3

How often should sanitizer solution be replaced when not in use?

Accepted Answer

Every 2 hours

Answer

Every 8 hours

Answer

Every 4 hours

Answer

Every 6 hours

Question 4

What is the correct concentration range for Quaternary Ammonia sanitizer?

Accepted Answer

50-400 ppm

Answer

100-600 ppm

Answer

75-500 ppm

Answer

25-200 ppm

Question 5

Which of the following does NOT need to be sanitized?

Accepted Answer

Storage shelves

Answer

Cutting boards

Answer

Kitchen knives

Answer

Food preparation tables

Question 6

How often should food contact surfaces in constant use be cleaned and sanitized?

Accepted Answer

Every 4 hours

Answer

Every 3 hours

Answer

Every 2 hours

Answer

Every 6 hours

Question 7

What is the primary role of detergents in cleaning?

Accepted Answer

To remove grease and dirt

Answer

To kill bacteria

Answer

To disinfect equipment

Answer

To sanitize surfaces

Question 8

What type of test strips should be used for chlorine sanitizer?

Accepted Answer

White strips

Answer

Orange strips

Answer

Blue strips

Answer

Yellow strips

Question 9

What is the proper concentration range for chlorine sanitizer?

Accepted Answer

50-150 ppm

Answer

150-250 ppm

Answer

200-300 ppm

Answer

100-200 ppm

Question 10

What should be done before starting to clean electrical equipment?

Accepted Answer

Turn it off and isolate it

Answer

Apply sanitizer first

Answer

Put on gloves only

Answer

Check the cleaning schedule

Question 11

What factor does NOT affect sanitizer effectiveness?

Accepted Answer

Room humidity

Answer

Water hardness

Answer

Water temperature

Answer

Contact time

Question 12

What is the correct order of cleaning operations?

Accepted Answer

Clean, then rinse, then sanitize

Answer

Clean and sanitize simultaneously

Answer

Sanitize, then rinse

Answer

Sanitize, then clean

Question 13

Where should cleaning chemicals be stored?

Accepted Answer

Separate from food storage areas

Answer

In unlabeled containers

Answer

Near food preparation areas

Answer

Under the sink

Question 14

What should be done with mops and cloths after use?

Accepted Answer

Clean, disinfect, and air dry

Answer

Leave them soaking overnight

Answer

Store them in sanitizer

Answer

Use them again immediately

Question 15

Which items require both cleaning AND sanitizing?

Accepted Answer

Food contact surfaces

Answer

Storage shelves

Answer

Walls and floors

Answer

Garbage containers

Question 16

What color test strips are used for Quaternary Ammonia?

Accepted Answer

Orange

Answer

Yellow

Answer

Blue

Answer

White

Question 17

What is the primary concern with making sanitizer solution too strong?

Accepted Answer

Risk of chemical contamination

Answer

It will last longer

Answer

It will work faster

Answer

It will clean better

Question 18

What should staff do after using cleaning chemicals?

Accepted Answer

Wash their hands

Answer

Clean another area

Answer

Take a break

Answer

Start cooking immediately

Question 19

What temperature range should Quaternary Ammonia be maintained at?

Accepted Answer

75°F - 85°F

Answer

85°F - 95°F

Answer

65°F - 75°F

Answer

70°F - 80°F

Question 20

Which is NOT a benefit of proper cleaning and sanitizing?

Accepted Answer

Lower food costs

Answer

Reduced pest infestation

Answer

Increased customer confidence

Answer

Better staff retention

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