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Activity Quiz 11Cleaning and Sanitizing NameDateTrue or False? 1Surfaces must be sanitized before they are cleaned.2Cleaning reduces the number of pathogens on a surface to safe levels.3Utensils cleaned.

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Completing the Activity Quiz 11 is essential for understanding effective cleaning and sanitizing practices. This guide will walk you through the necessary steps to fill out the quiz online effectively.

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  1. Press the ‘Get Form’ button to access the Activity Quiz 11. This will open the document in your preferred online editor.
  2. Begin by filling out your name and the date in the designated fields at the top of the form. Ensure that you provide accurate information.
  3. For the true or false section, read each statement carefully. Select 'True' or 'False' by marking your answer next to each statement appropriately.
  4. Next, in the section titled 'When to Clean and Sanitize,' list four specific times when a food-contact surface should be cleaned and sanitized. Ensure your answers are concise and relevant.
  5. In the 'Cleaners' section, match each cleaning task with the correct cleaning product. Enter the letter corresponding to the most suitable cleaner next to each task number.
  6. In the 'Sanitizers' section, list the five factors that affect the effectiveness of sanitizers. Be sure to think through the factors that influence sanitization.
  7. For the 'Cleaning and Sanitizing in a Three-Compartment Sink' section, arrange the steps in the correct order by referencing the letters assigned to each step. Ensure you place them in a logical sequence.
  8. Once you have completed all sections of the form, review your entries to confirm accuracy. Then, save your changes, download the form, or print it if necessary. If required, you can share the finalized quiz with relevant parties.

Complete the Activity Quiz 11 online now to enhance your knowledge of cleaning and sanitizing practices.

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Prebiotics are non-digestible food ingredients which selectively stimulate the growth or activities, or both, of lactobacilli or bifidobacteria in the colon, thereby improving health.

If you are going to use a hot water rinse, the water temperature must be at least 171°F and the items must remain submerged for a minimum of 30 seconds. If you use a chemical sanitizer, the sanitizer must be mixed at the proper concentration.

Standard components of a handwashing station A clean enclosed container to hold drinkable water. ... Liquid or bar hand soap (does not have to be antibacterial). A greywater container to catch the water used to wash hands. Single-use paper or cloth towels. Covered trash container.

All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.

Heat Sanitization: The final step of the wash, rinse, and sanitizing procedure is immersion of the object in water with a temperature of at least 170°F for no less than 30 seconds. The most common method of hot water sanitizing takes place in the final rinse cycle of dishwashing machines.

Disinfect noncritical surfaces with an EPA-registered hospital disinfectant ing to the label's safety precautions and use directions. Most EPA-registered hospital disinfectants have a label contact time of 10 minutes.

2 Cleaning reduces the number of pathogens on a surface to safe levels. 3 Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel. 4 Soaking items for 30 seconds in water at least 171ËšF (77ËšC) is an acceptable way to sanitize items.

Cleaning & Sanitizing Solutions Often, sanitizer will be diluted in warm water & equipment should be soaked or submerged in the solution for 60 seconds in order to properly sanitize.

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© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232
Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
Privacy Notice
Legal Hub
Content Takedown Policy
Bug Bounty Program
About Us
Blog
Affiliates
Contact Us
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate WorkFlow
DocHub
Instapage
Social Media
Call us now toll free:
+1 833 426 79 33
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232