Sanitation And Cleaning

Food Contact surfaces should be cleaned:

• Before and after they are used

• When they are visibly dirty

• Every four hours

• All of the above

• Sanitize, Disinfect, and Clean

• Wash, Rinse, and Repeat

• Wash, Rinse, and Sanitize

• Wash, Rinse, Towel Dry

Chlorine sanitation solutions used to clean food and non-food contact surfaces should be at a concentration of:

• 100 ppm

• 200 ppm

• 500 ppm

• 1000 ppm

When using chlorine chemical disinfection for the Sanitize step of dishwashing, the dishes must soak for:

• 30 seconds

• 1 minute

• 2 minutes

• It does not need to soak