CH. 10 CLEANING AND SANITIZING SERVSAFE MANAGER

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CH. 10 CLEANING AND SANITIZING (SERVSAFE MANAGER)

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: maximum registering thermometers or heat-sensitive tape

Answer:

What tools should be used to temperature check dishwashers?

Question 2: Test the solution with a sanitizer kit

Answer:

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?Question 3: Water temp: >/= 75 F

Water pH: manufacturer's recommendation

Water hardness:

Sanitizer Concentration: manufacturer's recommendation

Sanitizer contact time: >/= 30 seconds

Answer:

Guidelines for Quats (water temperature, water pH, water hardness, sanitizer concentration, sanitizer

contact time):

Question 4: 1. unplug the equipment

• take the removable parts off. Wash, rinse, and sanitize
• scrape or remove food from equipment surfaces
• wash equipment surfaces
• rinse the equipment surfaces with clean water
• sanitize the equipment surfaces
• allow all surfaces to air dry. Put back together

Answer:

Steps to clean and sanitize stationary equipment:

Question 5: concentration, temperature, contact time, water hardness, and pH

Answer:

Several factors that influence the effectiveness of chemical sanitizers include:

Question 6: clean and sanitize each sink and drain board

Answer:

What is the first step in preparing a three-compartment sink?

Question 7: cleaning

Answer:

removes food and other dirt from a surface

Question 8: chlorine, iodine, and quaternary ammonium compounds (quats)

Answer:

What are the three common types of chemical sanitizers?

Question 9: 171 F (77 C)

Answer:

One way to sanitize items is to soak them in hot water. What temperature must the water be?

Question 10: Sanitizing

Answer:

reduces pathogens on a surface to safe levels

Question 11: 180 F

Answer:

What is the temperature of the final sanitizing rinse for machine dishwashing?

Question 12: every 4 hours

Answer:

If food contact surfaces are in constant use, how oftern must they be cleaned?

Question 13: 1. good lighting so staff can see chemicals easily

• hooks for hanging mops, brooms, and other cleaning tools
• Utility sink for filling buckets and washing cleaning tools
• floor drain for dumping dirty water

Answer:

A storage area for cleaning tools must include:

Question 14: what should be cleaned, who should clean it, when it should be cleaned, how it should be cleaned

Answer:

What should a master cleaning schedule include:

Question 15: 1. scrape or remove food bits from the surface

• wash the surface
• rinse the surface
• sanitize the surface
• allow the surface to air dry

Answer:

Steps to clean and sanitize a surface:

Question 16: 110 F

Answer:

What temperature must the water be in the first sink of a three compartment sink?Question 17: Water temp: >/= 68 F

Water pH:

Water hardness: manufacturer's recommendation

Sanitizer Concentration: 12.5-25 ppm

Sanitizer contact time: >/= 30 seconds

Answer:

Guidelines for Iodine (water temperature, water pH, water hardness, sanitizer concentration, sanitizer

contact time):

Question 18: Water temp: >/= 100 F or >/= 75 F

Water pH:

Water hardness: manufacturer's recommendation

Sanitizer Concentration: 50-99 ppm

Sanitizer contact time: >/= 7 seconds

Answer:

Guidelines for Chlorine (water temperature, water pH, water hardness, sanitizer concentration, sanitizer

contact time):