SERVSAFE CH 12 EXAM QUESTIONS

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SERVSAFE CH 12 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -43 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: how to clean and sanitize stationary equipment

Answer:

1) unplug

2) take off removable parts

3) scrape food from surface

4) wash

5) rinse 6) sanitize 7) air dry

Question 2: 5 steps of cleaning and sanitizing

Answer:

1) scrape or remove food bits from the surface

2) wash

3) rinse

4) sanitize

5) air dry

Question 3: final sanitizing rinse for high-temperature machines must be ____F (for stationary rack, single-temp machines)

Answer:

165F

Question 4: can you clean tools in any sink in the operation?

Answer:

NOOOOO

Question 5: when must clean-in-place equipment be cleaned?

Answer:

if it holds TCS food, must be cleaned and sanitized everyday

Question 6: 3 compartment sink - 3 compartments

Answer:

1) detergent and H2O 110F

2) clean water

3) water and sanitizer

Question 7: how could you use a detergent-sanitizer blend to sanitize?

Answer:

once to clean, again to sanitize

Question 8: chemical-sanitizing machines clean and sanitize at ___ temperatures

Answer:

lower (than high-temperature machines)

Question 9: cleaning is more difficult in (hard/soft) water

Answer:

hard water - can cause scale or lime deposits

Question 10: 2 things surfaces can be sanitized by?***

Answer:

heat or chemicals

Question 11: chlorine vs. iodine & quats - guidelines for effective use

Answer:

all of chlorine's numbers/requirements are higher --> higher temperatures, water pH, sanitizer concentration; therefore...less sanitizer contact time needed

Question 12: not enough sanitizer may make the solution...

Answer:

weak and useless Question 13: detergent that removes dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils

Answer:

general-purpose detergents Question 14: used on mineral deposits and other dirt that cleaners cannot remove

Answer:

delimers Question 15: T/F: sanitizers need the same amount of contact time with object to kill pathogens

Answer:

FALSE, TIMES DIFFER W/ EACH SANITIZER

Question 16: storing clean and sanitized tableware and equipment at least ____" off the floor

Answer:

6"

Question 17: MSDS sheets are from what authority?

Answer:

Occupational Safety and Health Administration

Question 18: the amount of minerals in your water

Answer:

water hardness

Question 19: where to store cleaning tools and chemicals

Answer:

away from food and prep area

Question 20: what's the problem with abrasive cleaners?

Answer:

they can scratch surfaces

Question 21: how should mops be held to dry?

Answer:

on hooks to air-dry Question 22: final sanitizing rinse of high-temperature machines must be ____F***

Answer:

180F

Question 23: what areas do degreasers work well in?

Answer:

- where grease has been burned on:

grill backsplashes, oven doors, and range hoods Question 24: T/F: all wiping towels can be kept together

Answer:

FALSE - keep towels that come in contact with raw meat, fish, or poultry separate from other cleaning towels

Question 25: have ingredients for dissolving grease

Answer:

degreasers