MAPAQ Food Handler: Cleaning and sanitizing

All 13 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 dishes be dried after manual sanitizing?

   1. With newspaper
   2. Air-dried, without a tea towel
   3. With a clean tea towel
   4. With a hair dryer

2. The guide warns about biofilms on equipment. What is a biofilm?

   1. A layer of grease that contains no bacteria
   2. An eco-friendly cleaning product for steel
   3. A thin sheet of food-grade plastic wrap
   4. Bacteria that stick to a surface and multiply there

3. In what order are cleaning and sanitizing done?

   1. Sanitize only, with no cleaning
   2. Clean first, then sanitize
   3. Both at once with a single product
   4. Sanitize first, then clean

4. What temperature should the detergent wash water be for manual dishwashing?

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

5. How should wiping cloths be kept between uses?

   1. Tucked in an apron pocket so they are always handy
   2. Left in the dirty dishwater until the end of the shift
   3. Washed, rinsed, then in a clean sanitizing solution
   4. Folded on the counter so they can dry between uses

6. A product combines detergent and sanitizer. How should it be used?

   1. Mixed with bleach to make it work even better
   2. Only once a week, as a deep-cleaning product
   3. In one quick application, since it does both jobs
   4. In two separate applications, one to clean and one to sanitize

7. Which rule applies to cleaning and sanitizing products?

   1. Mix them together to make them stronger and faster
   2. Store them on a shelf above the preparation counter
   3. Pour them into empty water bottles to save space
   4. Never mix them and keep them away from food

8. PHF are handled at room temperature. How often should surfaces be cleaned and sanitized?

   1. Every 24 hours
   2. Once a week
   3. Only at closing
   4. Every 4 hours

9. For manual heat sanitizing, what water temperature and time are needed?

   1. At least 77 °C for at least 30 seconds
   2. At least 100 °C for a full 5 minutes
   3. At least 60 °C for 5 seconds
   4. At least 43 °C for 10 seconds

10. What temperature must the heat-sanitizing rinse of a dishwasher reach?

    1. 82 °C or more
    2. 60 °C
    3. 43 °C
    4. 71 °C

11. Which type of scrubber is prohibited in a food establishment?

    1. A plastic brush
    2. A metal scrubber
    3. A nylon scrubber
    4. A non-abrasive sponge

12. When should a board be cleaned and sanitized between cutting raw chicken and raw beef?

    1. Once a week, during the deep cleaning
    2. After each use, between the two meats
    3. Only at the end of the day, after closing
    4. Only if the board looks visibly dirty

13. For chemical sanitizing, which instructions must be followed?

    1. The manufacturer's: concentration, contact time, rinsing
    2. Leave the product on the surface for a full week
    3. Use as much product as possible to be on the safe side
    4. Always dilute it in boiling water, whatever the label says