A manager sees a cook spray sanitizer onto a prep table that still has visible grease and food debris, wipe it once, and begin portioning. Why does this fail to make the surface safe? A Sanitizer must be warmed first, so a cold spray cannot work. B Sanitizer works only on stainless steel, not on other surfaces. C Soil shields and inactivates the sanitizer, so pathogens survive. D Sanitizing destroys spores only, so bacteria are left behind.
Practice questions based on the FDA Food Code and the published content areas used by ANSI/ANAB-CFP accredited food protection manager exams. Not affiliated with ServSafe® or the National Restaurant Association. Requirements are set by your regulatory authority, and jurisdictions adopt different editions of the model code — confirm the rules and thresholds that apply to your operation with your local health department before your exam.
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