Food Safety and Sanitization Practices

Questions and Answers

Which method is best for ensuring correct concentration of a chemical sanitizer in a 3-compartment sink?

Adding more solution every 4 hours

Checking the color of the solution frequently

Changing the solution at the end of each

Testing using an appropriate stripe (correct)

Where must food handlers dispose of waste water?

Hand sink

Three-compartment sink

Toilet or urinal

Service sink (correct)

The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. Which is performed incorrectly?

The broom is hung on a hook

The mop is stored in a bucket

The tools are cleaned but not sanitized (correct)

All tasks are performed correctly

Besides chlorine, what are the chemical sanitizers approved for restaurants and operations?

Iodine and Quaternary ammonium Signup and view all the answers

Using hard water when preparing a sanitizing solution will cause the sanitizer to be:

Less effective Signup and view all the answers

Which method is the correct way to dry tableware, equipment, and food contact surfaces?

Air drying Signup and view all the answers

The first sink in a three-compartment sink is used for:

Cleaning Signup and view all the answers

What is the correct way to clean a cutting board?

Wash, rinse, and sanitize Signup and view all the answers

What precautions should a food handler take when cleaning up vomit?

Wear personal protective equipment Signup and view all the answers

What method of pest control can a person in charge or staff member perform?

Routinely inspecting incoming shipments of food or supplies for insects Signup and view all the answers

Which is a sign of pest infestation?

Droppings around baseboards in the prep area Signup and view all the answers

Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a(n):

Clean, pest-proof container Signup and view all the answers

Study Notes

Chemical Sanitizers and Usage

Best method to ensure correct concentration of chemical sanitizer in a 3-compartment sink is to test with an appropriate strip.
Approved chemical sanitizers for restaurants include iodine and Quaternary ammonium.
Using hard water affects the effectiveness of sanitizing solutions, making them less effective.

Waste Disposal and Cleaning Practices

Wastewater must be disposed of in a service sink to prevent contamination.
Proper cleaning of tools includes ensuring they are sanitized after being cleaned; failing to sanitize is a critical error.
Tableware, equipment, and food contact surfaces should be air-dried for hygiene.

Cleaning Procedures

Correct procedure for cleaning a cutting board is to wash, rinse, and sanitize.
Precautions when cleaning up vomit include the use of personal protective equipment (PPE) for safety.

Pest Control

Staff should routinely inspect incoming shipments for pests to ensure food safety.
Signs of pest infestation include droppings around baseboards, indicating a need for immediate action.
Food, water, and shelter will not attract pests if recyclables are stored in a clean, pest-proof container.

Three-Compartment Sink Usage

The first sink in a three-compartment setup is designated for cleaning items before rinsing and sanitizing.
Proper storage of mops and cleaning supplies is essential for maintaining cleanliness; incorrect storage includes leaving mops in dirty water.

Regulatory Guidelines

Local regulatory authorities should be notified of any biohazards like vomit to ensure proper handling and cleaning following public health standards.

Description

This quiz covers essential food safety and sanitization practices, including the proper use of chemical sanitizers and cleaning procedures in a food service environment. Learn about the importance of waste disposal, pest control, and maintaining hygiene standards to ensure safety in food handling.