SERVSAFE CH 10 CLEANING SANITIZING EXAM

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QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -48 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Concentration

Answer:

mix of chemical sanitizer and water

Question 2: What are factors that effect chemical sanitizers?

Answer:

concentration, temperature, contact time, water hardness, & pH

Question 3: Heat sanitizing

Answer:

water must be at least 171 F, soaked for 30 seconds, or run thru high temperature dishwasher

Question 4: 1st sink

Answer:

fill sink with detergent and 110 F water

Question 5: What is MSDS acrynom?

Answer:

Material safety data sheet

Question 6: sanitizer concentration chlorine

Answer:

50-99 ppm

Question 7: Step 3 - 3 part sink

Answer:

rinse items in 2nd sink

Question 8: What does osha do?

Answer:

requires chemical manufacturers and suppliers to provide material safety sheet for each hazardous chemical they sell

Question 9: Chlorine sanitizer contact time

Answer:

>/= 7 seconds

Question 10: Where do you store tableware and utensils?

Answer:

• inches (15 cm) off the floor

Question 11: Step 5 - Clean and sanitize

Answer:

Allow the surface to air dry

Question 12: Step 4 - 3 part sink

Answer:

sanitize items in the 3rd sink

Question 13: Quats sanitizer contact time

Answer:

>/= 30 seconds

Question 14: Water pH Quats

Answer:

as per manufacturers recommend

Question 15: Chlorine water temp

Answer:

>100 F, >75 F

Question 16: What should dishwasher final rinse temperature?

Answer:

180 F

Question 17: Water pH Iodine

Answer:

Question 18: Step 4 - Clean and sanitize

Answer:

Sanitize the surface

Question 19: Why is contact time important for sanitizing?

Answer:

to kill pathogens

Question 20: Step 1 - 3 part sink

Answer:

Rinse, scrape, or soak before washing

Question 21: Quats water temp

Answer:

75 F

Question 22: Iodine sanitizer contact time

Answer:

>/= 30 seconds

Question 23: Water pH chlorine

Answer:

Answer:

put utensils with handles up so food handlers cannot touch the food contact surface

Question 25: sanitizer concentration quats

Answer:

as per manufacturers recommendation

Question 26: 2nd sink

Answer:

clean water

Question 27: Step 2 - Clean and sanitize

Answer:

Wash the surface

Question 28: 3rd sink

Answer:

water and sanitizer to correct concentration

Question 29: Step 3 - Clean and sanitize

Answer:

Rinse the surface