Restaurant Cleaning & Maintenance

22 Questions | Total Attempts: 195

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Cleaning Quizzes & Trivia

Questions and Answers
  • 1. 
    At a minimum, sanitizing solution in sanitizer buckets should be replaced every _____ hours.
    • A. 

      4

    • B. 

      6

    • C. 

      12

    • D. 

      24

  • 2. 
    After sanitizing vegetable sink, you should rinse all surfaces of the sink that might come in contact with fresh produce because sanitizer can give food a chemical taste.
    • A. 

      True

    • B. 

      False

  • 3. 
    What do you use to clean food contact surfaces, such as stainless steel work surfaces?
    • A. 

      A clean, damp towel, a clean, dry towel, and a towel from the sanitizer bucket

    • B. 

      Multi surface cleaner and sanitizer

    • C. 

      Abrasive materials and harsh chemicals

    • D. 

      All of the above

    • E. 

      Both a and b

  • 4. 
    What do you put into the 2.5 gallon sanitizer fill station dispenser to prepare fresh sanitizing solution?
    • A. 

      Sink Sanitizer (red packet)

    • B. 

      Dish detergent concentrate (from automated dispenser)

    • C. 

      Dish detergent (yellow packet)

    • D. 

      Kay 5 Sanitizer (green packet)

  • 5. 
    Raw chicken, chicken residue and chicken packaging must be kept away from the hand sinks and vegetable sink.
    • A. 

      True

    • B. 

      False

  • 6. 
    How often should ceilings and lights in customer areas be cleaned?
    • A. 

      Daily

    • B. 

      Weekly

    • C. 

      Monthly

    • D. 

      Quarterly

  • 7. 
    Ladders are age restricted pieces of equipment.
    • A. 

      True

    • B. 

      False

  • 8. 
    What do you do with a disposable towel immediately after using it to clean a body fluid spill?
    • A. 

      Place it in sanitizer solution

    • B. 

      Place it in the scrape sink

    • C. 

      Place it in the mop sink

    • D. 

      Discard it in the dumpster

  • 9. 
    Dishes should be submerged in the sanitizer sink for at least _____ seconds.
    • A. 

      5

    • B. 

      15

    • C. 

      30

    • D. 

      60

  • 10. 
    Why is it necessary to empty the sanitizer fill station and sanitizer spray bottles at the end of the day?
    • A. 

      Sanitizing solution held overnight loses its strength and will not be effective

    • B. 

      Sanitizing solution remaining in the sanitizer fill station is used to clean the floors at the end of the day

    • C. 

      Sanitizer fill stations and sanitizer spray bottles are disposable and must be thrown away at the end of the day

    • D. 

      Sanitizing solution becomes contaminated throughout the day

  • 11. 
    When preparing floor cleaner solution, why is it incorrect to use hot water?
    • A. 

      Hot water turns floor cleaner into a sticky substance

    • B. 

      Hot water may cause burns

    • C. 

      Hot water is not available at the mop sink

    • D. 

      Hot water breaks down the enzymes that make the floor cleaner effective

  • 12. 
    What is the proper concentration of chlorine for the sanitizing solution in the sanitizer fill station?
    • A. 

      50 ppm

    • B. 

      100 ppm

    • C. 

      200 ppm

    • D. 

      250 ppm

  • 13. 
    The surfaces and railings in the thaw cabinet should be cleaned once per week.
    • A. 

      True

    • B. 

      False

  • 14. 
    When correctly prepared, what temperatures should the water in the wash sink, the rinse sink and the sanitizer sink be?
    • A. 

      120°F, 75° 100°F, 75° 100°F respectively

    • B. 

      120°F, 100°F, 75° 100°F respectively

    • C. 

      120°F, 120°F, 75° 100°F respectively

    • D. 

      140°F, 120°F, 75° 100°F respectively

  • 15. 
    What do you do with towels that have cleaned surfaces that come in contact with raw chicken?
    • A. 

      Discard towels in trash can

    • B. 

      Wash, rinse, sanitize and air dry towels so they can move to next stage of rotation cycle

    • C. 

      Take towels to mop sink

    • D. 

      Place towels in dirty towel bin

  • 16. 
    What practice should you follow when you restock shelves and cabinets after cleaning?
    • A. 

      Place newer products in front of older products

    • B. 

      Discard all older products

    • C. 

      Use the FIFO rotation system

    • D. 

      Wait until older products have been used before placing newer products on shelves

  • 17. 
    Towels that are in the rotation cycle are stored in containers of sanitizing solution when they are not in use.
    • A. 

      True

    • B. 

      False

  • 18. 
    How often should hand sinks be cleaned?
    • A. 

      After peak sales periods

    • B. 

      Throughout the day as needed

    • C. 

      At the end of the day

    • D. 

      All of the above

    • E. 

      Both a and c

  • 19. 
    At a minimum, food contact work surfaces should be cleaned every _____ hours.
    • A. 

      4

    • B. 

      6

    • C. 

      8

    • D. 

      24

  • 20. 
    Where do you place towels that have been saturated with dirt, oil or grease?
    • A. 

      In the sanitizer bucket

    • B. 

      In the compartment sink

    • C. 

      In the dirty towel bin

    • D. 

      In the trash can

  • 21. 
    How do you follow the FIFO rotation system when restocking condiments?
    • A. 

      Place newer items in front of bin

    • B. 

      Discard older items in bin and restock with all new items

    • C. 

      Pull older items to front of bin and place new items in the back

    • D. 

      Wait until condiment bin is empty before adding new items

  • 22. 
    You should always work in teams of 2 when taking trash to the Dumpster.
    • A. 

      True

    • B. 

      False

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