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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1. * Where are the most germs found in a typical home?
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2. What 2 things can you do to prevent contamination of food?
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3. * How do bacteria spread in your kitchen?
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4. * What steps should you take if you are not feeling well?
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5. * Describe the 4 steps of washing hands: |
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7. * Define "sanitizing".
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8. * What surfaces need cleaning and sanitizing before and after using?
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9. * What needs to be sanitized daily?
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10. * May you serve food directly onto a high chair tray?
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11. * What concentration of bleach should be purchased for sanitizing?
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12. * Can you use scented bleach for sanitizing?
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13. * What is the recipe for a bleach sanitizing solution?
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14. * How often should you make a bleach sanitizing solution?
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15. What are 3 ways of applying a bleach solution? |
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16. * May you use your dishwasher to sanitize?
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17. * How do you clean and sanitize infant feeding equipment?
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18. * Why is it important to allow dishes and surfaces to air dry?
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19. * What care should you take when doing laundry?
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20. How do you sanitize your sponge/plastic scrubber in the microwave? |
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21. * What is the recommended process for washing fruits and vegetables?
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22. * Do you need to wash bagged pre-washed lettuce?
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23. * How do you remove bacteria from raw bean sprouts?
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24. * Why shouldn’t you wash any meat or poultry before cooking?
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25. List 4 safe handling of raw meat, poultry, and fish guidelines: |
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26. * What 2 cleaning chemicals must never be mixed?
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27. * What budget friendly cleaning products do you use?
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Verification: Please type these characters into the adjacent box before submitting.
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