Question

chapter 12: cleaning and sanitizing

1. what can reduce the effectiveness of a chemical sanitizer?

a. leftover detergent
b. air temperature
c. density of equipment
d. the waters oxygen level

1. what is the contact time for chlorine sanitizer at 50 - 99 ppm?

a. at least 5 seconds
b. at least 7 seconds
c. at least 10 seconds
d. at least 30 seconds

1. what is the contact time for iodine sanitizer at 12.5 - 25 ppm?

a. at least 5 seconds
b. at least 7 seconds
c. at least 10 seconds
d. at least 30 seconds

1. which item requires sanitizing?

a. flooring
b. knives
c. walls
d. ovens

1. which surfaces must be both cleaned and sanitized?

a. walls
b. cutting boards
c. storage shelves
d. garbage containers

1. when should a food - contact surface be cleaned and sanitized?

a. every 6 hours
b. before working with a different type of food
c. after the food handler changes gloves
d. at the end of the food handler’s shift

Explanation:

1. Leftover detergent can react with the sanitizer, reducing its effectiveness.
2. Chlorine sanitizer at 50 - 99 ppm requires at least 10 seconds of contact time to be effective.
3. Iodine sanitizer at 12.5 - 25 ppm needs at least 30 seconds of contact time.
4. Knives are food - contact items and require sanitizing.
5. Cutting boards are food - contact surfaces that must be both cleaned and sanitized.
6. A food - contact surface should be cleaned and sanitized before working with a different type of food to prevent cross - contamination.

Answer:

1. a. Leftover detergent
2. c. At least 10 seconds
3. d. At least 30 seconds
4. b. Knives
5. b. Cutting boards
6. b. Before working with a different type of food