Sanitizing is the first step in creating a safe food contact surface.

Cleaning involves removing dirt, food residue and____________.

After sanitizing, dishes should always be ___________dried.

Cleaning and ______________are critical to food safety in food service operations.

_____________involves the removal of food residue, dirt and grease.

______________is the step that removes harmful microorganisms on a food contact surface.

The two ways to sanitize surfaces and equipment in food service establishments are with _____________and ____________.

To prevent _______________of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils and food contact surfaces.

Which of the following must be cleaned and sanitized?

Which of the following are approved for sanitizing food contact surfaces and equipment?

Sanitizing is done to reduce what?

Proper three compartment sink cleaning procedures are________________________________________.

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