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m3 Summative Test

This document appears to be a summative test from Saravia National High School in the Philippines assessing students' knowledge of proper cleaning and sanitization procedures in food service. The 20 multiple choice questions cover topics like the steps in sanitizing surfaces, how to prevent contamination, approved sanitizers, and proper procedures for cleaning equipment and food contact surfaces. The test is assessing if students understand that cleaning and sanitizing are critical and must be done in the proper order and frequency to reduce microorganisms and ensure food safety.

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Aubz Almelia Navarro
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70 views2 pages

m3 Summative Test

This document appears to be a summative test from Saravia National High School in the Philippines assessing students' knowledge of proper cleaning and sanitization procedures in food service. The 20 multiple choice questions cover topics like the steps in sanitizing surfaces, how to prevent contamination, approved sanitizers, and proper procedures for cleaning equipment and food contact surfaces. The test is assessing if students understand that cleaning and sanitizing are critical and must be done in the proper order and frequency to reduce microorganisms and ensure food safety.

Uploaded by

Aubz Almelia Navarro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region XII
City Schools Division of Koronadal
SARAVIA NATIONAL HIGH SCHOOL
Brgy. Saravia, City of Koronadal
School Year 2020 – 2021

SUMMATIVE TEST - III

NAME: ___________________________________ SECTION: _________________

Direction: Choose the letter of the correct answer. Write your answer on the line before the
number.

________ 1. Is sanitizing the first step in creating a safe food contact surface?
A. No B. Not sure C. Usually D. Yes

________ 2. Cleaning involves removing dirt, food residue and _____.


A. Apron B. Grease C. Shirt D. Shoes

________ 3. After sanitizing, dishes should always be _____ dried.


A. Air B. Speedy C. Towel D. Vacuum

________ 4. Cleaning and ________ are critical to food and safety in food service operations.
A. Sanitizing B. Shaving C. Painting D. Putting away

________ 5. ______ involves the removal of food residue, dirt and grease.
A. Cleaning B. Dirtying C. Eating D. Shining

________ 6. What is the step that removes harmful microorganisms on a food contact surface?
A. Brushing B. Sanitizing C. Scratching D. Scrubbing

________ 7. What are the two ways to sanitize surfaces and equipment in food service
establishments?
A. Burger and Fries B. Chemicals and Heat C. Peanut Butter and Jelly
D. Soda and Pop

________ 8. To prevent ____________ of food, cleaning supplies, equipment and chemicals


should be stored separately and well away from food, dishes, utensils and food contact surfaces.
A. Burning B. Contamination C. Freezing D. Rotting

________ 9. Which of the following must be cleaned and sanitized?


A. Food prep surfaces B. Utensils C. Clean-in-place equipment
D. All of these

________ 10. Which of the following are approved for sanitizing food contact surfaces and
equipment?
A. Iodine B. Insecticide C. Chlorine D. Zinc

________ 11. Sanitizing is done to reduce what?


A. Dirt particles B. Drying time C. Microorganisms D. Platelets
________ 12. What is/are the proper threes compartment sink cleaning procedures?
A. Wash, rinse sanitize, towel dry B. Wash, rinse, air-dry
C. Pre-wash, rinse sanitize, towel dry D. Pre-wash, wash, rinse, sanitize and air dry

________ 13. Which of the following DOES NOT apply sanitizing?


A. Applying chlorine solution in washing pots and pans.
B. Steaming the used forks and spoons
C. Soaking empty jars in hot water with detergent
D. Washing the dishes with detergent

________ 14. Which of the following is used in the cleaning process?


A. Abrasive cleaners B. Acid cleaners C. Detergent
D. Solvent cleaners

________ 15. Surfaces must be sanitized before they can have cleaned.
A. FALSE B. TRUE

________ 16. Cleaning reduces the number of pathogens on a surface to safe levels.
A. FALSE B. TRUE

________ 17. Surfaces that come into contact with food should be cleaned and sanitize each time
you see them.
A. FALSE B. TRUE

________ 18. Food-contact surfaces should be cleaned and sanitized at least every four hours.
A. FALSE B. TRUE

________ 19. A surface must be cleaned with a bleach solution.


A. FALSE B. TRUE

________ 20. To be effective, cleaning and sanitizing must be a two-step process.


A. FALSE B. TRUE

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