#1
Which of the following is an appropriate cleaning agent for removing grease from kitchen surfaces?
Degreaser
ExplanationDegreasers are effective for removing grease from kitchen surfaces.
#2
What should be the frequency of cleaning air vents in a commercial establishment?
Once a month
ExplanationCleaning air vents once a month ensures proper ventilation and air quality.
#3
Which of the following is NOT a recommended practice when cleaning floors in a commercial establishment?
Using a high-pressure hose indoors
ExplanationUsing high-pressure hoses indoors can damage flooring and pose safety risks.
#4
What is the purpose of establishing a cleaning schedule in a commercial establishment?
To ensure cleaning tasks are completed regularly and efficiently
ExplanationCleaning schedules ensure timely and efficient completion of cleaning tasks.
#5
What is the recommended temperature for washing dishes in a commercial kitchen?
Between 100°F (38°C) and 120°F (49°C)
ExplanationWashing dishes within this temperature range ensures effective sanitation.
#6
Which of the following is a potential hazard of using chemical cleaning agents in a commercial establishment?
Allergic reactions or skin irritation
ExplanationChemical cleaning agents can cause allergic reactions or skin irritation if not handled properly.
#7
What is the recommended method for removing stains from carpet in a commercial establishment?
Using hot water extraction
ExplanationHot water extraction is effective for removing stains from carpets.
#8
When cleaning restroom facilities in a commercial establishment, which of the following should be prioritized for disinfection?
Toilet seats
ExplanationDisinfecting toilet seats is crucial for preventing the spread of germs and maintaining hygiene.
#9
What is the purpose of conducting regular inspections of cleaning equipment in a commercial establishment?
To ensure equipment is functioning properly and safely
ExplanationRegular inspections ensure cleaning equipment operates safely and efficiently.
#10
Which of the following is a correct step in cleaning and sanitizing food contact surfaces in a commercial kitchen?
Allowing surfaces to air dry after sanitizing
ExplanationAir drying surfaces after sanitizing helps prevent bacterial contamination.
#11
In a commercial establishment, what is the purpose of providing adequate training to cleaning staff?
To ensure proper cleaning procedures are followed and safety protocols are adhered to
ExplanationTraining ensures cleaning staff perform tasks correctly and safely.
#12
What is the purpose of implementing color-coded cleaning tools and equipment in a commercial establishment?
To minimize the risk of cross-contamination
ExplanationColor-coding helps prevent cross-contamination by assigning specific tools to designated areas.