Get Cleaning Vs Sanitizing Quiz Sheet

Cleaning vs. Sanitizing Quiz Sheet Name Date Score TRUE OR FALSE T F 1. Surfaces must be sanitized before they can be cleaned. T F 2. Cleaning reduces the number of pathogens on a surface to safe levels. time you use them* MULTIPLE CHOICE 1. To be effective cleaning and sanitizing must be a step process. a* one c* three b. two d. four 2. A surface must be cleaned with a a* chemical sanitizer. b. chlorine solution* c* detergent. d. bleach solution* 3. Food-contact surfaces should be cleaned and sanitized at least every a* seven hours. c* five hours. b. six hours. d. four hours. EXERCISE Place a check mark next to the items that need to be both cleaned and sanitized* Stockpots Walls Plates Forks Cutting boards 2008 National Restaurant Association Educational Foundation* All rights reserved* Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions. Cleaning reduces the number of pathogens on a surface to safe levels. time you use them* MULTIPLE CHOICE 1. To be effective cleaning and sanitizing must be a step process. a* one c* three b. two d. four 2. A surface must be cleaned with a a* chemical sanitizer. To be effective cleaning and sanitizing must be a step process. a* one c* three b. two d. four 2. A surface must be cleaned with a a* chemical sanitizer. b. chlorine solution* c* detergent. d. bleach solution* 3. Food-contact surfaces should be cleaned and sanitized at least every a* seven hours. b. chlorine solution* c* detergent. d. bleach solution* 3. Food-contact surfaces should be cleaned and sanitized at least every a* seven hours. c* five hours. b. six hours. d. four hours. EXERCISE Place a check mark next to the items that need to be both cleaned and sanitized* Stockpots Walls Plates Forks Cutting boards 2008 National Restaurant Association Educational Foundation* All rights reserved* Not for individual sale. c* five hours. b. six hours. d. four hours. EXERCISE Place a check mark next to the items that need to be both cleaned and sanitized* Stockpots Walls Plates Forks Cutting boards 2008 National Restaurant Association Educational Foundation* All rights reserved* Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions. Cleaning reduces the number of pathogens on a surface to safe levels. time you use them* MULTIPLE CHOICE 1. To be effective cleaning and sanitizing must be a step process. a* one c* three b. two d. four 2. A surface must be cleaned with a a* chemical sanitizer. b. chlorine solution* c* detergent. d. bleach solution* 3. Food-contact surfaces should be cleaned and sanitized at least every a* seven hours. To be effective cleaning and sanitizing must be a step process. a* one c* three b. two d. four 2. A surface must be cleaned with a a* chemical sanitizer. b. chlorine solution* c* detergent. d. bleach solution* 3. Food-contact surfaces should be cleaned and sanitized at least every a* seven hours. c* five hours. b. six hours. d. four hours. EXERCISE Place a check mark next to the items that need to be both cleaned and sanitized* Stockpots Walls Plates Forks Cutting boards 2008 National Restaurant Association Educational Foundation* All rights reserved* Not for individual sale.