Question

chapter 12: cleaning and sanitizing

1. what is the definition of sanitizing?

a. washing a surface to a clean level
b. using a cloth on a surface until it is clean
c. lowering the amount of dirt on a surface to safe levels
d. reducing the pathogens on a surface to safe levels

1. what should be done to ensure that a chemical sanitizer being used on a food - prep surface is at the correct strength?

a. rinse it from the surface, and then apply it a second time.
b. test the surface to confirm that there are no pathogens.
c. heat it to the temperature recommended by the manufacturer.
d. use a test kit to check the sanitizers concentration when mixing it.

1. which factor impacts the effectiveness of chemical sanitizers?

a. color
b. concentration
c. air temperature
d. storage container

1. surfaces can be sanitized using chemicals or

a. heat.
b. alcohol.
c. acids.
d. disinfectants.

1. what is the minimum temperature that water must be to sanitize surfaces?

a. 140°f (60°c)
b. 165°f (74°c)
c. 171°f (77°c)
d. 180°f (82°c)

1. the three most common types of chemical sanitizers are chlorine, iodine, and

a. quats.
b. disinfectant.
c. alcohol.
d. steam.

Explanation:

• Question 6: Sanitizing is about reducing pathogens. Options a - c focus on dirt - cleaning, while d is about pathogens.
• Question 7: Using a test kit checks sanitizer concentration for correct strength. Other options don't measure strength.
• Question 8: Concentration affects sanitizer effectiveness. Color, air temperature, and storage container are less relevant.
• Question 9: Heat is another way to sanitize surfaces besides chemicals. Alcohol, acids, and disinfectants are types of chemicals.
• Question 10: The minimum water temperature for sanitizing is 171°F (77°C).
• Question 11: Chlorine, iodine, and quats are common chemical sanitizers. Disinfectant is a general term, alcohol is not among the three most common in this context, and steam is not a chemical sanitizer.

Answer:

1. d. Reducing the pathogens on a surface to safe levels
2. d. Use a test kit to check the sanitizer's concentration when mixing it.
3. b. Concentration
4. a. heat.
5. c. 171°F (77°C)
6. a. quats.