Cleaning, Sanitizing & Equipment — Food Protection Manager Practice Test
39 questions in this topic · 30 drawn at random this round
A food temperature measuring device scaled only in Fahrenheit must be accurate to within what tolerance in its intended range?
Session Progress
This Food Protection Manager Cleaning, Sanitizing & Equipment practice set has 39 practice questions based on the official exam materials, each with an instant explanation. You need 75% on the real Food Protection Manager knowledge test to pass.
Sample questions
Three questions from the Cleaning, Sanitizing & Equipment bank with the correct answer and an explanation. The practice quiz above draws 30 questions at random from the same bank.
Before a clean food-contact surface may be used, what step is required after it is cleaned to sight and touch?
- It must be sanitized before use — Correct answer
- It must be air-dried for 24 hours
- It must be coated with food-grade oil
- Nothing further is required
Explanation: Food-contact surfaces of equipment and utensils must be cleaned so they are clean to sight and touch, and then SANITIZED before use. Cleaning removes soil; sanitizing reduces pathogens on the already-clean surface.
Handbook: Cleaning, Sanitizing & Equipment — Clean and sanitize
A cook finishes cutting raw chicken on a cutting board and wants to use it next for slicing tomatoes for a salad. What is required?
- Clean and sanitize the cutting board before cutting the tomatoes — Correct answer
- Wipe the board with a dry towel and continue
- Rinse the board with cold water only
- Nothing, since tomatoes will be washed anyway
Explanation: Equipment food-contact surfaces and utensils must be cleaned before each use with a different raw animal food, when changing from raw to ready-to-eat foods, between raw produce and TCS food, and whenever contamination may have occurred. Switching from raw chicken to RTE tomatoes requires cleaning (and sanitizing) the board first.
Handbook: Cleaning, Sanitizing & Equipment — When to clean
Equipment food-contact surfaces and utensils in continuous use with TCS food at room temperature must be cleaned at least how often?
- At least every 4 hours — Correct answer
- At least every 8 hours
- At least every 12 hours
- Only at the end of the day
Explanation: When in continuous use with TCS (time/temperature control for safety) food, equipment food-contact surfaces and utensils must be cleaned throughout the day at least every 4 hours to limit pathogen growth on the surface.
Handbook: Cleaning, Sanitizing & Equipment — 4-hour cleaning