Kitchen Sanitation Week 1
Authored by Ojae James
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University
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14 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the process of removing food and other soils called?
Cleaning
Sanitizing
Disinfecting
Sterilizing
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a type of cleaning agent?
Acid cleaners
Solvent cleaners
Detergents
Antibiotics
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the process of reducing the number of microorganisms on a surface to a safe level called?
Cleaning
Disinfecting
Sterilizing
Sanitizing
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature should the final sanitizing rinse in high temperature dish machines be?
120oF
180oF
75oF
110oF
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum water temperature for the wash step in a three-compartment sink?
75oF
82oC
120oF
110oF
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct concentration of chlorine for sanitizing surfaces?
200 ppm
12.5 ppm
100 ppm
50 ppm
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What must be available to accurately measure the concentration of sanitizing solutions?
A thermometer
A test kit
A barometer
A pH meter
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