3. Store cleaning supplies, equipment and chemicals away from food, dishes, utensils, and food contact surfaces to avoid A. melting C. freezing B. burning D. contamination

4. Which of the following must be cleaned and sanitized? A. Cutting Tools C. Measuring and Mixing Tools B. Cutting Board D. All of these

5. and sanitizing are vital to meals safety in food service operations. A. Shaking C. Cleaning B. Painting D. Pressing __and

6. The two methods of sanitizing surfaces and equipment are with A. sugar and salt C. bread and butter B. spoon and fork D. chemicals and thermal sanitizing

7. Cleaning is the first step in creating a safe food contact surface. A. No C. Usually B. Yes D. Not certain

8. Cleaning involves removing dirt, food residue and C. gloves A. apron D. sandals B. grease

9. After sanitizing, dishes should always be A. air dried. C. sponge D. vacuum B. paper
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