CHAPTER 10 SERVSAFE TEST

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CHAPTER 10 SERVSAFE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -9 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Sanitizers

Answer:

-Food contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by heat or chemicals.Heat: One way is to stock items in to 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 seconds.Another way to sanitize items with heat is to run them through a high temperature dishwasher.

Chemical Sanitizing :

Three types of chemical sanitizing solution are Chlorine, iodine, and quaternary ammonium compounds (Quats.)

Question 2: Sanitizer Effectiveness Factors

Answer:

MorConcentration- Sanitizer solution is a mix of chemical sanitizer and water. Concentration oof this mis is critical. Concentration is measure in parts per million (ppm) Temperature- Water sanitizing solution must be the correct temp.Contact time- for a sanitizer solution to kill pathogens, it must make contact with the object for a specific amount of time.Water hardness- can affect how well a sanitizer work. Water hardness is determined by amount of minerals in your water.pH- Water pH can also affect a sanitizer.(More information on 10.4)

Question 3: Machine Dishwashing

Answer:

- High temp machine: must reach 180 F

• Stationary-Rack, Single-Temperature machines, must be at least 165°F

- Chemical machine: lower temperatures

Dishwasher must have a built in thermometer that checks water temp at the manifold-this is where the water sprays into the tank.

Question 4: Cleaning and Sanitizing food

Answer:

Cleaning-removes food and other dirt from a surface.Sanitizing reduces pathogens on a surface to safe levels.

Question 5: vomit and diarrhea can carry what virus?

Answer:

Norovirus

Question 6: Cleaners

Answer:

Must be stable, noncorrosive, and safe to use. Follow manufacturers' guidelines carefully. Do not use one type of another unless the intended use is the same

Different type of cleaners include:

Detergents Degreasers Delimers Abrasive cleaners

Question 7: prepping a three-compartment sink

Answer:

-Clean and sanitize each sink and drain board.-Fill the first sink with detergent and water. Water temperature must be at least 110°F.-Fill the second sink with clean water.-Fill the third sink with water and sanitizer to the correct concentration. How water can be used as an alternative.-Provide a clock. This will let food handlers time how long items have been in the sanitizer.

Question 8: Storing tableware and equipment

Answer:

Store tableware and utensils at least 6 inches off the floor. protect them from dirt and moisture Clean and sanitize drawers and shelves before storing clean items store glasses and cups upside down on a clean and sanitized shelf or rack. flatware and utensils with handles up.clean and sanitize trays and carts used to carry clean tableware and utensils. check daily and clean as often as needed keep the food contact surfaces of stationary equipment covered until ready for use

Question 9: Steps of cleaning and sanitizing surfaces

Answer:

• Remove food from the surface

• Wash the surface.

• Rinse the surface.

• Sanitize the surface.

• Allow the surface to air-dry.