Question

name: ciroco cox nocti practice questions 1. what is the best way to sanitize a cutting - board after it has been used to prepare raw poultry? a. wipe it with a dry towel b. rinse it with cold water c. scrub with hot, soapy water and sanitize d. sprinkle with salt and rinse 2. which of the following is considered a food - contact surface that must be cleaned and sanitized regularly? a. refrigerator door handle b. prep table c. floor mat d. garbage can lid 3. what is the correct order of operations for cleaning dishes in a three - compartment sink? a. rinse, wash, sanitize b. sanitize, wash, rinse c. wash, rinse, sanitize d. rinse, sanitize, wash 4. which chemical is most commonly used in food service to sanitize equipment and surfaces? a. ammonia b. bleach (chlorine) c. baking soda d. vinegar 5. how often should wiping cloths used for cleaning food - contact surfaces be sanitized? a. once per week b. every shift c. after each use or when soiled d. at the end of the day

Explanation:

1. To sanitize a cutting - board after raw poultry, scrubbing with hot soapy water and sanitizing is best to kill bacteria.
2. A prep table is a food - contact surface that needs regular cleaning and sanitizing. Refrigerator door handles, floor mats, and garbage can lids are not direct food - contact surfaces.
3. The correct order for cleaning dishes in a three - compartment sink is wash, rinse, sanitize to remove dirt, soap, and then kill bacteria.
4. Bleach (chlorine) is commonly used in food service for sanitizing as it is effective against a wide range of pathogens.
5. Wiping cloths used for cleaning food - contact surfaces should be sanitized after each use or when soiled to prevent cross - contamination.

Answer:

1. C. Scrub it with hot soapy water and sanitize
2. B. Prep table
3. C. Wash, rinse, sanitize
4. B. Bleach (chlorine)
5. C. After each use or when soiled