CH. 12: CLEANING AND SANITIZING SERVSAFE

PDF Download

CH. 12: CLEANING AND SANITIZING (SERVSAFE

COURSEBOOK 8TH ED.) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -38 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the minimum temperature that water must be to sanitize surfaces?

• 140°F (60°C)
• 165°F (74°C)
• 171°F (77°C)
• 180°F (82°C)

Answer:

• 171°F (77°C)

Question 2: How should glassware be stored after it has been cleaned and sanitized?

• Right side up
• Upside down
• Stacked but upside down
• Unstacked but right side up

Answer:

• Upside down

Question 3: When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

• common name of the chemical.
• expiration date of the chemical.
• date the chemical was transferred.
• name of the person who transferred the chemical.

Answer:

• common name of the chemical.

Question 4: Which cleaner should be used for removing the water scale in a steam table?

• Detergent
• Degreaser
• Delimer
• Abrasive cleaner

Answer:

• Delimer

Question 5: How often must dishwashing machines be checked for cleanliness?

• Once per hour
• Once per day
• Once per week
• Once per month

Answer:

• Once per day

Question 6: What is the first step to developing an effective cleaning program?

• Hire cleaning personnel.
• Create a master cleaning schedule.
• Identify cleaning needs in the operation.
• Purchase cleaning supplies and protective gear.

Answer:

• Identify cleaning needs in the operation.

Question 7: A dish washer needs to remove baked-on food from a pan. Which cleaner should they use?

• Detergent
• Degreaser
• Delimer
• Abrasive cleaner

Answer:

• Abrasive cleaner

Question 8: Which surfaces must be both cleaned and sanitized?

• Walls
• Cutting boards
• Storage shelves
• Garbage containers

Answer:

• Cutting boards

Question 9: What must be done before washing items in a dishwashing machine?

• Items must be prewashed.
• Items must be sanitized.
• Items must be washed and rinsed.
• Items must be rinsed, scraped, or soaked.

Answer:

• Items must be rinsed, scraped, or soaked.

Question 10: The three most common types of chemical sanitizers are chlorine, iodine, and

• quats.
• disinfectant.
• alcohol.
• steam.

Answer:

• quats.

Question 11: If a food-contact surface is in constant use, it should be cleaned and sanitized at least every

• 2 hours.
• 4 hours.
• 6 hours.
• 8 hours.

Answer:

• 4 hours.