FOODSAFE Level 1: Cleaning and sanitizing

All 14 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. How should washed and sanitized dishes be dried?

   1. Stacked while still wet
   2. Air dry on a clean surface
   3. Wiped dry with a clean cloth tea towel
   4. With a staff apron

2. Using a quat (quaternary ammonium) sanitizer at 200 ppm, how long must dishes stay submerged?

   1. No time is needed
   2. At least 30 seconds
   3. At least 2 seconds
   4. At least 10 minutes

3. What is the difference between cleaning and sanitizing?

   1. Sanitizing is only needed for floors and walls
   2. Cleaning destroys germs; sanitizing removes dirt
   3. Cleaning removes dirt; sanitizing destroys germs
   4. They are the same thing done with different soap

4. What does the regulation require for equipment and food contact surfaces?

   1. They are inspected monthly
   2. They are painted white
   3. They are replaced with new ones every year
   4. They are washed and sanitized

5. How do you make a 200 ppm bleach sanitizer for spraying surfaces?

   1. 5 mL bleach in 1 litre of water
   2. 50 mL bleach in 1 litre of water
   3. A few drops of bleach in a bucket
   4. 1 cup of bleach in a sink of water

6. A low-temperature dishwasher sanitizes with chlorine. What strength should its sanitizing cycle reach?

   1. 5,000 ppm
   2. 500 ppm
   3. 5 ppm
   4. 50 ppm

7. In the three-sink method, what is the minimum temperature of the wash water?

   1. 82°C
   2. 20°C
   3. 43°C
   4. 60°C

8. For manual dishwashing with chlorine, what strength and time are used?

   1. 1,000 ppm for at least 10 minutes
   2. 50 ppm for at least 2 seconds
   3. 100 ppm for at least 10 seconds
   4. 10 ppm for at least 1 second

9. In a high-temperature dishwasher, what is the final sanitizing rinse?

   1. 100°C for 1 hour
   2. 60°C for 2 minutes
   3. 82°C for 10 seconds
   4. 43°C for 30 seconds

10. What does Interior Health's three-sink poster say about chlorine bleach and detergent?

    1. Mix them to save time
    2. Do not mix them
    3. Use bleach instead of detergent
    4. Mix them for greasy pots

11. What are the four steps of manual dishwashing?

    1. Sanitize, wash, rinse, stack
    2. Wash, rinse, sanitize, dry
    3. Rinse, dry, wash, store
    4. Soak, wash, dry, sanitize

12. A guest vomits on the restaurant floor. What bleach solution is used to disinfect the area?

    1. A fresh 1:50 solution, about 1,000 ppm
    2. Undiluted bleach mixed with ammonia
    3. A 1:5,000 solution, about 10 ppm
    4. Plain hot water and dish soap

13. Which surfaces must be both cleaned and sanitized?

    1. Ceilings above the dry storage shelves
    2. Floors in the dining room and the hallway
    3. Outside walls and windows of the building
    4. Food contact surfaces such as cutting boards

14. How do you confirm a sanitizer solution is at the right strength?

    1. Taste a drop
    2. Check its colour
    3. Use test strips
    4. Smell the solution