Question

1. which factor has the least effect on cleaning?

a brand of sanitizing solution
b. use of sanitizing solution
c. well-trained personnel
d. water temperature

1. dan is using a three-compartment sink to manually wash dishes. he has

washed the items. what should he do next?
a air-dry
b. rinse
c. sanitize
d. soak

1. which are factors that influence the effectiveness of chemical sanitizers?

a brand, cost, contact time, oxygen, and moisture
b. brand, cost, contact time, water hardness, and ph level
c. concentration, temperature, contact time, oxygen, and moisture
d. concentration, temperature, contact time, water hardness, and ph
level

1. which is the best practice when preparing omelets?

a cooking to 130°f or higher
b. stacking flats of eggs as close to grill as possible
c. keeping pooled eggs in a large container near the griddle
d. keeping eggs in their shells and refrigerated until time to use them

Explanation:

• Question 10: The brand of sanitizing solution (A) has the least effect compared to the actual use (B), trained personnel (C), and water temperature (D) which are more directly related to cleaning efficacy.
• Question 11: In a three - compartment sink, after washing, the next step is rinsing (B) before sanitizing.
• Question 12: Concentration, temperature, contact time, water hardness, and pH level (D) are key factors for chemical sanitizer effectiveness. Oxygen and moisture (A, C) are not main factors, and brand and cost (A, B) are less relevant than the technical factors.
• Question 13: Keeping eggs in their shells and refrigerated (D) is a best practice for food safety. Cooking to 130°F (A) is too low (minimum safe temperature for eggs is higher), stacking eggs near grill (B) and keeping pooled eggs in a large container (C) are not safe practices.

Answer:

1. A. brand of sanitizing solution
2. B. rinse
3. D. concentration, temperature, contact time, water hardness, and pH level
4. D. keeping eggs in their shells and refrigerated until time to use them