Restaurant Cleaning & Maintenance
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
Correct Answer
A. 4Explanation
Sanitizing solution in sanitizer buckets should be replaced every 4 hours to maintain its effectiveness in killing bacteria and germs. After 4 hours, the solution may become less potent and lose its ability to properly sanitize surfaces, increasing the risk of contamination. Regularly replacing the solution ensures a safe and hygienic environment.Rate this question:
-
- 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
Correct Answer
A. TrueExplanation
After sanitizing the vegetable sink, it is important to rinse all surfaces that might come in contact with fresh produce. This is because the sanitizer used can leave behind a chemical taste on the surfaces, which can then transfer to the food. Rinsing ensures that any residue from the sanitizer is removed, preventing any unwanted taste or contamination. Therefore, the statement is true.Rate this question:
-
- 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
Correct Answer
E. Both a and bExplanation
Both a and b are the correct answers because to clean food contact surfaces, such as stainless steel work surfaces, you can use a clean, damp towel (option a) to remove dirt and debris, and then use a multi-surface cleaner and sanitizer (option b) to effectively disinfect the surface and kill any bacteria or pathogens.Rate this question:
-
- 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)
Correct Answer
D. Kay 5 Sanitizer (green packet)Explanation
The correct answer is Kay 5 Sanitizer (green packet). This is the appropriate product to put into the 2.5 gallon sanitizer fill station dispenser in order to prepare a fresh sanitizing solution.Rate this question:
-
- 5.
Raw chicken, chicken residue and chicken packaging must be kept away from the hand sinks and vegetable sink.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Raw chicken, chicken residue, and chicken packaging should be kept away from the hand sinks and vegetable sink to prevent cross-contamination. Raw chicken can contain harmful bacteria, such as Salmonella, that can cause foodborne illnesses if it comes into contact with other food items or surfaces. Keeping these items away from sinks used for handwashing and vegetable washing helps maintain proper hygiene and prevents the spread of bacteria. Therefore, the statement is true.Rate this question:
-
- 6.
How often should ceilings and lights in customer areas be cleaned?
- A.
Daily
- B.
Weekly
- C.
Monthly
- D.
Quarterly
Correct Answer
B. WeeklyExplanation
Ceilings and lights in customer areas should be cleaned weekly to maintain a clean and presentable environment for customers. Regular cleaning helps to remove dust, dirt, and other debris that may accumulate over time, ensuring that the area remains hygienic and visually appealing. Weekly cleaning also allows for any potential issues with the lights or fixtures to be identified and addressed promptly, ensuring that they are in proper working condition.Rate this question:
-
- 7.
Ladders are age restricted pieces of equipment.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Ladders are age restricted pieces of equipment because they can be dangerous if not used properly or by someone who is not physically capable of using them. Children may not have the necessary strength, coordination, or understanding of ladder safety to use them safely. Therefore, it is important to restrict access to ladders to ensure the safety of individuals.Rate this question:
-
- 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
Correct Answer
D. Discard it in the dumpsterExplanation
After using a disposable towel to clean a body fluid spill, it should be discarded in the dumpster. This is the correct answer because disposing of the towel in the dumpster ensures proper containment and prevents the spread of any potential contaminants. Placing it in a sanitizer solution, scrape sink, or mop sink may not be sufficient for proper disposal and could potentially lead to cross-contamination.Rate this question:
-
- 9.
Dishes should be submerged in the sanitizer sink for at least _____ seconds.
- A.
5
- B.
15
- C.
30
- D.
60
Correct Answer
B. 15Explanation
According to the given information, dishes should be submerged in the sanitizer sink for at least 15 seconds. This means that the dishes need to be soaked in the sanitizer solution for a minimum of 15 seconds to effectively sanitize them.Rate this question:
-
- 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
Correct Answer
A. Sanitizing solution held overnight loses its strength and will not be effectiveExplanation
It is necessary to empty the sanitizer fill station and sanitizer spray bottles at the end of the day because the sanitizing solution held overnight loses its strength and will not be effective. This means that if the solution is not emptied and replaced, it will not be able to effectively sanitize surfaces and kill germs. It is important to ensure that the sanitizer solution is fresh and at the appropriate strength to maintain a clean and safe environment.Rate this question:
-
- 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
Correct Answer
D. Hot water breaks down the enzymes that make the floor cleaner effectiveExplanation
Hot water breaks down the enzymes in the floor cleaner that are responsible for its effectiveness. Enzymes are sensitive to high temperatures and can be denatured or destroyed when exposed to hot water. This can result in the floor cleaner losing its cleaning properties and becoming less effective in removing dirt and stains. Therefore, using hot water in the preparation of the floor cleaner solution would be incorrect.Rate this question:
-
- 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
Correct Answer
B. 100 ppmExplanation
The proper concentration of chlorine for the sanitizing solution in the sanitizer fill station is 100 ppm. This concentration is considered effective for sanitizing purposes, as it is strong enough to kill bacteria and other harmful microorganisms, but not so strong that it poses a health risk. A concentration of 100 ppm ensures that the sanitizer is effective in eliminating germs and maintaining a clean and safe environment.Rate this question:
-
- 13.
The surfaces and railings in the thaw cabinet should be cleaned once per week.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because the surfaces and railings in the thaw cabinet should be cleaned more frequently than once per week. Since the thaw cabinet is used to defrost food, it is important to maintain a high level of cleanliness to prevent the growth of bacteria and ensure food safety. Therefore, regular and frequent cleaning is necessary to maintain hygienic conditions in the thaw cabinet.Rate this question:
-
- 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
Correct Answer
C. 120°F, 120°F, 75° 100°F respectivelyExplanation
The correct answer is 120°F, 120°F, 75° 100°F respectively. This means that the water in the wash sink and rinse sink should be at a temperature of 120°F, while the water in the sanitizer sink should be at a temperature of 75° to 100°F.Rate this question:
-
- 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
Correct Answer
D. Place towels in dirty towel binExplanation
The correct answer is to place the towels in the dirty towel bin. This is because towels that have come in contact with raw chicken can potentially harbor harmful bacteria, so it is important to separate them from other towels and properly handle them for proper cleaning and sanitization.Rate this question:
-
- 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
Correct Answer
C. Use the FIFO rotation systemExplanation
The correct answer is to use the FIFO rotation system. FIFO stands for "first in, first out," which means that the oldest products should be used or sold first, and newer products should be placed behind them. This ensures that products do not expire or become outdated before they are used, and it helps to maintain freshness and quality. By following the FIFO rotation system, you can effectively manage the inventory and prevent waste.Rate this question:
-
- 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
Correct Answer
A. TrueExplanation
The statement suggests that towels that are in the rotation cycle are stored in containers of sanitizing solution when they are not in use. This implies that the towels are being properly cleaned and disinfected, which is a good practice to maintain hygiene and prevent the spread of germs. Therefore, the answer "True" indicates that the statement is correct.Rate this question:
-
- 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
Correct Answer
D. All of the aboveExplanation
Hand sinks should be cleaned throughout the day as needed, after peak sales periods, and at the end of the day. This ensures that the hand sinks are always clean and hygienic for use. Cleaning hand sinks regularly helps to prevent the spread of germs and maintain a clean and safe environment for both employees and customers.Rate this question:
-
- 19.
At a minimum, food contact work surfaces should be cleaned every _____ hours.
- A.
4
- B.
6
- C.
8
- D.
24
Correct Answer
A. 4Explanation
Food contact work surfaces should be cleaned every 4 hours to maintain proper hygiene and prevent the growth of bacteria. Regular cleaning helps to remove any food residues or contaminants that may be present on the surfaces, reducing the risk of cross-contamination and foodborne illnesses. By cleaning the surfaces every 4 hours, it ensures that they remain clean and safe for food preparation.Rate this question:
-
- 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
Correct Answer
C. In the dirty towel binExplanation
Towels that have been saturated with dirt, oil, or grease should be placed in the dirty towel bin. This is because these substances can contaminate the sanitizer bucket, compartment sink, or trash can, making it unsanitary for further use. Placing them in the designated dirty towel bin ensures proper disposal and prevents cross-contamination.Rate this question:
-
- 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
Correct Answer
C. Pull older items to front of bin and place new items in the backExplanation
To follow the FIFO (First-In, First-Out) rotation system when restocking condiments, the correct approach is to pull older items to the front of the bin and place new items in the back. This ensures that the older items are used first, reducing the chances of any condiments expiring or going to waste. By placing new items in the back, it ensures that they will be used after the older items.Rate this question:
-
- 22.
You should always work in teams of 2 when taking trash to the Dumpster.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Working in teams of 2 when taking trash to the Dumpster is beneficial for several reasons. Firstly, it ensures that there is always someone available to assist with heavy or bulky items, reducing the risk of injury. Secondly, having a partner can help to improve efficiency and speed in completing the task. Additionally, working in teams promotes a sense of responsibility and accountability, as each person can help to ensure that all trash is properly disposed of. Overall, working in teams of 2 when taking trash to the Dumpster is a safer and more efficient approach.Rate this question:
-
Back to top