Question

chapter 12: cleaning and sanitizing

1. if a food - contact surface is in constant use, it should be cleaned and sanitized at least every

a. 2 hours.
b. 4 hours.
c. 6 hours.
d. 8 hours.

1. in a heat - sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

a. 152°f (67°c)
b. 180°f (82°c)
c. 192°f (89°c)
d. 200°f (93°c)

1. how often must dishwashing machines be checked for cleanliness?

a. once per hour
b. once per day
c. once per week
d. once per month

1. what must be done before washing items in a dishwashing machine?

a. items must be prewashed.
b. items must be sanitized.
c. items must be washed and rinsed.
d. items must be rinsed, scraped, or soaked.

1. what must be done after washing items in a dishwashing machine?

a. items must be towel dried.
b. items must be air - dried.
c. items must be dried by hand.
d. items must be dried in the machine.

Explanation:

1. The correct order for cleaning and sanitizing a prep - table is to first remove food from the surface, then clean, rinse, sanitize, and air - dry.
2. Food - contact surfaces in constant use should be cleaned and sanitized at least every 4 hours to prevent bacterial growth.
3. In a heat - sanitizing dishwasher, the minimum temperature for the final rinse is 180°F (82°C) to effectively kill bacteria.
4. Dishwashing machines should be checked for cleanliness once per day to ensure they are operating properly and not causing cross - contamination.
5. Before washing items in a dishwasher, they must be rinsed, scraped, or soaked to remove large food particles.
6. After washing items in a dishwasher, they must be air - dried to prevent the growth of bacteria that can occur if they are towel - dried or dried by hand which can introduce contaminants.

Answer:

1. d. Remove food from surface, clean, rinse, sanitize, air - dry
2. b. 4 hours
3. b. 180°F (82°C)
4. b. Once per day
5. d. Items must be rinsed, scraped, or soaked
6. b. Items must be air - dried