SERVSAFE CH 12 CLEANING AND SANITIZING EXAM

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SERVSAFE CH 12 CLEANING AND SANITIZING EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 3 common types of chemical sanitizers are

Answer:

chlorine, iodine, quaternary ammonium compounds or quats

Question 2: what is the sanitizer concentration and contact time of chlorine?

Answer:

50-99ppm for 7 sec or more Question 3: if food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer:

every 4 hrs Question 4: what is the first thing you should do when you clean/sanitize stationary equipment?

Answer:

unplug the equipment

Question 5: what is the correct way to clean and sanitize a prep table?

Answer:

remove food from the surface, wash, rinse, sanitize, air-dry

Question 6: how many steps are in the process of using a 3 compartment sink?

Answer:

• steps. rinse, scrape, soak. wash items in 1st sink. rinse items in 2nd sink. sanitize in 3rd sink. air-dry

Question 7: what must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Answer:

test the solution with a sanitizer kit Question 8: a food handler was assigned to clean a slicer that was too difficult to move. the slicer was unplugged. then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. food bits on the slicer were removed. after the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. then the food handler put the machine back together. what mistake did the food handler make?

Answer:

failed to rinse the machine after wiping it down with detergent and water

Question 9: 3 compartment sink/manual washing temps are?

Answer:

wash is 110 F and sanitize is 171 F

Question 10: what should be done when throwing away chemicals?

Answer:

follow label instructions and regulatory requirements

Question 11: what is the stationary rack/single temp machines temp?

Answer:

165 F

Question 12: factors the affect cleaning are..

Answer:

type and condition of the dirt, water hardness, water temp, surface, agitation or pressure, length of treatment Question 13: how should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

with handles facing up Question 14: which thermometer should be used to monitor the temp of the sanitizing rinse in a dishwashing machine?

Answer:

maximum registering

Question 15: what is the sanitizer concentration and contact time of quats?

Answer:

per manufacturer's recommendation for 30 sec or more

Question 16: what is the sanitizer concentration and contact time of iodine?

Answer:

12.5-25ppm for 30 sec or more

Question 17: what is machine dishwashing final sanitizing rinse temp is?

Answer:

180 F

Question 18: define cleaning

Answer:

removes food and other dirt from a surface

Question 19: define sanitizing

Answer:

reduces pathogens on a surface to safe levels

Question 20: what is sanitizing?

Answer:

reducing pathogens to safe levels