CH. 10 SERVSAFE EXAM QUESTIONS

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CH. 10 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How and When to Clean and Sanitize

Answer:

• scrape or remove food bits from surface.

• wash the surface.

• rinse the surface.

• sanitize the surface.

• allow the surface to air-dry.

when :

• after they are used.
• before handlers start working with a dif type of food.
• any time they are interrupted during a fast.
• after four hours if items are in constant use.

Question 2: Chemical Sanitizing

Answer:

Tableware, Utensils, & Equipment can be sanitized by soaking in sanitized solution or spraying them.or you can rinse, swab, or spray them with sanitizing solution.

Question 3: High Temperature Machines

Answer:

High temperature machines use hot water to clean and sanitize. If the water is not hot enough, items will not be Sanitized. Extremely hot water can also bake food onto items.The temperature of the final sanitizing rinse must be at least 180 F (82 C). For stationary rack, single-temperature machines, it must be at least 165 F (74 C). The dishwasher must have a built-in Thermometer that checks water temperature at the manifold.Where the water sprays into the tank.

Question 4: Chemical-Sanitizing Machines

Answer:

Chemical-Sanitizing Machines can clean and sanitize items at much lower temperatures. Follow the dishwasher manufacturers's guidelines.

Question 5: Sanitizer Effectiveness

Answer:

Several factors influence the effectiveness of chemical sanitizer. The most critical include Concentration, Temperature, Contact Time, Water Hardness, and pH.

Question 6: Cleaners

Answer:

Cleaners must be stable, noncorrosive, and safe to use.

• Follow manufacturers' instructions carefully.
• DO NOT use one type of cleaner in place of another unless the intended use is the same.

Question 7: How to Clean and Sanitize in a Three- Compartment Sink

Answer:

• Rinse, scrape, or soak items before washing them.
• If items are being soaked in the first sink, change the solution when food bits start to build up or the

suds are gone.

• Wash items in the first sink.
• Use a brush, cloth towel, or nylon scrub pad loosen dirt. Change the water and detergent when the

suds are gone or the water is dirty.

• Rinse items in the second sink.
• Spray the items with water or dip them in it. Make sure to remove all traces of food and detergent from

the items being rinsed. If dipping the items, change the rinse water when it becomes dirty or full of suds.

• Sanitize items in the third sink.

-Change the sanitizing solution when the temperature of the water or the sanitizer concentration falls below requirements. NEVER rinse items after sanitizing them.

• Air dry on clean and sanitized surface.
• Place items upside down so they will drain.

Question 8: Cleaning and Sanitizing Stationary Equipment

Answer:

• Unplug the equipment.

• Take the removable parts off the equipment.

• Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed

Scrape or remove food from the equipment surfaces.

• Wash the equipment surfaces.

• Rinse the equipment surfaces with clean water.
• Sanitize the equipment surfaces.
• Make sure the sanitizer comes in contact with each surface.
• Allow all surfaces to air-dry.
• Put the unit back together.

Question 9: Heat Sanitizer

Answer:

One way to sanitize items is to soak them in hot water. For this Method to work, the water must be At least 171 F (77 C). The items must be soaked for at least 30 sec. . Another way to sanitize items it to run them through a high-temperature dishwasher.

Question 10: Manual Dishwashing

Answer:

• Clean and sanitize each sink and drain board.

• Fill the first sink w detergent and water, temp must be at least 110?F.

• Fill second sink with clean water.

• Fill third sink with water and sanitizer.

• Provide a clock with a second hand. let you know how long items have been in the sanitizer.