Clean and Sanitary Carefully read the enclosed home study text. Please complete and submit this quiz to the YFCI. Answer all questions. This is a required two (2) hour CACFP training.
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Provider #: *
Date Completed: *
1. * Where are the most germs found in a typical home?
2. What 2 things can you do to prevent contamination of food?
2.1 *
2.2 *
3. * How do bacteria spread in your kitchen?
4. * What steps should you take if you are not feeling well?
5. * Describe the 4 steps of washing hands:
5.1 *
5.2 *
5.3 *
5.4 *
6. * Define "cleaning".
7. * Define "sanitizing".
8. * What surfaces need cleaning and sanitizing before and after using?
9. * What needs to be sanitized daily?
10. * May you serve food directly onto a high chair tray?
11. * What concentration of bleach should be purchased for sanitizing?
12. * Can you use scented bleach for sanitizing?
13. * What is the recipe for a bleach sanitizing solution?
14. * How often should you make a bleach sanitizing solution?
15. What are 3 ways of applying a bleach solution?
15.1 *
15.2 *
15.3 *
16. * May you use your dishwasher to sanitize?
17. * How do you clean and sanitize infant feeding equipment?
18. * Why is it important to allow dishes and surfaces to air dry?
19. * What care should you take when doing laundry?
20. How do you sanitize your sponge/plastic scrubber in the microwave?
20.1 *
20.2 *
21. * What is the recommended process for washing fruits and vegetables?
22. * Do you need to wash bagged pre-washed lettuce?
23. * How do you remove bacteria from raw bean sprouts?
24. * Why shouldn’t you wash any meat or poultry before cooking?
25. List 4 safe handling of raw meat, poultry, and fish guidelines:
25.1 *
25.2 *
25.3 *
25.4 *
26. * What 2 cleaning chemicals must never be mixed?
27. * What budget friendly cleaning products do you use?
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