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PDF Download SERVSAFE CH.12 REVIEW CLEANING & SANITIZING EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -36 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Iodine guidelines:
Answer:
Water Temp= 68ºF pH= ?5 Concentration= 12.5-25 ppm Contact Time= ?30 seconds Question 2: When to Clean & Sanitize:
Answer:
-After they are USED -BEFORE food handlers start working w/DIFFERENT type of food.-Any time food handlers are interrupted during a task & the items being used MAY have been contaminated -After FOUR hours if items are in constant contact Question 3: Cleansing agents are divided into 4 categories:
Answer:
-Detergent -Solvent Cleaners (degreasers) -Abrasive Cleaners -Acid Cleaners (delimers)
Question 4: How to Clean & Sanitize a Surface:
Answer:
1.) Scrape or remove food bits from the surface.
2.) Wash surface w/ correct cleaning tool & solution.
3.)Rinse surface w/clean water & correct cleaning tool.
4.) Sanitize ENTIRE surface w/correct solution,pH,tool 5.) Air dry.
Question 5: What deactivates chemical sanitizers?
Answer:
Dirt
Question 6: Cleaning agents can be ineffective, expensive, & dangerous if
Answer:
misused Question 7: 3 common types of Chemical Sanitizers:
Answer:
Chlorine (bleach) , Iodine, Quats -Room temperature water is best for use with sanitizers.Question 8: If food-contact surfaces are in constant use, how often must they be cleaned & sanitized?
Answer:
Every 4 hours
Question 9: Chemical Sanitizing Machines
Answer:
Wash at a much lower temperature- no less than 120°F "Wet Nesting" - stacking and storing wet plates is acceptable but drain them Question 10: Quats Guidelines:
Answer:
Water Temperature= 75ºF pH= manufacturer's recommendation Water Hardness= ?500 ppm Contact Time= ?30 seconds
Question 11: Cleaning & Sanitizing Stationary Equipment:
Answer:
-UNPLUG
-Remove parts, dishwasher if possible or wash,rinse and sanitize by hand -Scrape or remove surfaces -Wash surfaces -Rinse -Sanitize
- Air dry and put back together
Question 12: What is sanitizing ?
Answer:
Reducing pathogens to safe levels
Question 13: High Temp Machines to clean & sanitize
Answer:
- Water temperature is critical
- Final Rinse must be 180° F
- Water temps that are too high will bake on food
- May need a hot water booster
making it harder to clean
Question 14: 2 Sanitizing Methods
Answer:
1.) Heat Sanitize 2.) Chemical Sanitize Question 15: 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 16: Dishwashing Machine Operation Guidelines:
Answer:
-Cleanliness: clean as often as needed
-Preparation: scrape,rinse, or soak items before washing
-Loading: load so that all areas are reached
-Air-drying: Never use towel to dry
-Monitor: check water temps, pressure, and sanitizing levels.
Question 17: Sanitizing
Answer:
reduces pathogens on a surface to a safe levels Question 18: Cleaning in place equipment: Equipment holding and dispensing TCS food must be cleaned____
Answer:
DAILY
Question 19: When checking sanitizer pH make sure
Answer:
you are using strips specific to each sanitizer Question 20: Solvent Cleaners (Degreasers)- are often considered dangerous & contain a
Answer:
grease dissolving agent that will burn your hands Used on grills, backsplashes, oven doors & range hoods Question 21: Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
Answer:
Maximum Registering
Question 22: Cleaning agents are chemical compounds which removes
Answer:
food, soil, rust, minerals or other deposit
Question 23: Acid Cleaners (Delimers)
Answer:
used on mineral deposits & other soils that alkaline cleaners can not remove ex: LIME AWAY or CLR Used to remove scale on dishwashing machines Question 24: Chlorine guidelines:
Answer:
Water temp= 75-115ºF *adversely affected by temp over 115ºF pH= ? 8 Concentration= 50-99 ppm
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