Question 1: Which of the following is not a chemical sanitizer?
- soap
- chlorine
- iodine
- quats
Question 2: To use heat as the sanitizing method:
- Immerse in water above 82°C (180°F) for 10 seconds.
- Immerse in water above 77°C (170°F) for 45 seconds.
- A and B
- None of the above.
Question 3: Which of the following factors influence chemical sanitizing?
- Contact time
- Concentration of chemical
- Temperature of water
- All of the above
Question 4: The water temperature for chemical sanitizing must be at least:
- 23° C (73.4°F)
- 24° C (75.2°F)
- 25° C (77°F)
- 26° C (78.8°F)
Question 5: Select the TRUE statement. It is important to:
- Store clean and sanitized glasses at least 15 cm (6 inches) off the floor on clean shelves or in clean containers.
- Store clean and sanitized glasses upside down.
- Use shelves or trays lined with rubber bar matting for glasses, in order to allow air to circulate under the inverted glasses.
- All of the above.
Question 6: For chemical sanitizing to be effective, articles must be immersed in chemical sanitizer for at least:
- 15 seconds
- 25 seconds
- 20 seconds
- 45 seconds
Question 7: The three-compartment sink method MUST be used:
- For utensils
- For multi service articles
- For removable parts
- a and b
- a, b and c
Question 8: The three-compartment sink method consists of the following steps:
1. Wash
2. Air Dry
3. Scrape
4. Sanitize
5. Rinse
Select the option that describes the correct order:
- 3, 5, 1, 4, 2
- 5, 3, 1, 4, 2
- 5, 1, 3, 4, 2
- 3, 1, 5, 4, 2
Question 9: Which of the following is FALSE, regarding the correct use of a dishwasher:
- Make sure the dishwasher uses only potable (drinkable) water.
- The machine should be cleaned at least once a week.
- Make sure enough hot water is available for the entire operation.
- The machine should be serviced on a regular basis.
Question 10: Select the FALSE statement. It is important to:
- Wash your hands before storing clean and sanitized dishes.
- Store clean and sanitized items at least 15 cm (6 inches) off the floor on clean shelves or in clean containers.
- Store clean and sanitized items in a dry area.
- Put dishes away while still partially wet so that they do not slide around on one another.
