Question

chapter 12: cleaning and sanitizing

1. what is the first task when preparing to wash dishes in a three - compartment sink?

a. remove leftover food from the dishes.
b. fill the first sink with detergent and water.
c. clean and sanitize the sinks and drain boards.
d. make sure there is a working clock with a second hand.

1. the first step in cleaning and sanitizing items in a three - compartment sink is

a. air - drying items.
b. washing items in detergent.
c. immersing items in sanitizer.
d. rinsing, scraping, or soaking items.

1. what should the water temperature be in the detergent compartment of a three - compartment sink?

a. 70°f (21°c)
b. 90°f (32°c)
c. 110°f (43°c)
d. 165°f (74°c)

1. when should the sanitizer solution be changed in a three - compartment sink?

a. after 10 - 15 minutes
b. when the concentration drops
c. when the water appears different
d. when dishes don’t appear to be as clean

1. why is it important to clean nonfood contact surfaces regularly?

a. it prevents pests.
b. it is required by the fda.
c. it reduces pathogens to safe levels.
d. it eliminates the need to sanitize them.

1. what is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?

a. 1 inch (3 centimeters)
b. 2 inches (5 centimeters)
c. 4 inches (10 centimeters)
d. 6 inches (15 centimeters)

Explanation:

1. Before filling sinks or starting the washing - up process, leftover food must be removed first to ensure effective cleaning.
2. Rinsing, scraping, or soaking is the initial step to loosen dirt and debris before washing with detergent.
3. The ideal water temperature in the detergent compartment of a three - compartment sink is 110°F (43°C) for effective cleaning.
4. The sanitizer solution should be changed when its concentration drops to ensure proper sanitization.
5. Regularly cleaning non - food contact surfaces reduces pathogens to safe levels, maintaining a hygienic environment.
6. Clean utensils, tableware, and equipment must be stored at least 6 inches (15 centimeters) off the floor to prevent contamination from the floor.

Answer:

1. a. Remove leftover food from the dishes.
2. d. rinsing, scraping, or soaking items.
3. c. 110°F (43°C)
4. b. When the concentration drops
5. c. It reduces pathogens to safe levels.
6. d. 6 inches (15 centimeters)