SERVSAFE CHAPTER 10: CLEANING AND SANITIZING EXAM

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SERVSAFE CHAPTER 10: CLEANING AND SANITIZING EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -23 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Sterilizing

Answer:

free of all microorganisms

Question 2: food contact surfaces cleaning and sanitation

Answer:

after they are used, before working with different type of food, anytime a task was interrupted and items may have been contaminated, after 4 hours if items are in constant use

Question 3: heat-temp machines

Answer:

final sanitizing rinse must be at least 180F but never above 195F 165F for stationary rack, single temp machines Question 4: methods of sanitation: chemicals

Answer:

1) Soaking object in sanitizing solution (lukewarm water-75°F-for at least 1 minute)

2) Rinsing, swabbing, or spraying object with sanitizing solution

• Consider time, temperature, water hardness, pH, & concentration

Question 5: Storing Tableware and Equipment

Answer:

Store them at least six inches (15 cm) off the floor Clean and sanitize drawers and shelves before items are stored Store glasses and cups upside down on a clean and sanitized shelf or rack Store utensils with handles up Cover the food-contact surfaces of stationary equipment until ready for use Clean and sanitize trays and carts used to carry clean tableware and utensils

Question 6: cleaning and sanitizing steps for 3 compartment sink

Answer:

• rinse, scrape or soak items before washing them

• wash items in first sink

• rinse items in second sink

• sanitize items in third sink

• air-dry items on clean and sanitized surface

Question 7: Delimers

Answer:

or acid cleaners: remove mineral deposits

Question 8: Setting up a three-compartment sink

Answer:

Clean and sanitize each sink and drain board Fill the first sink with detergent and water at least

110°F (43°C)

Fill the second sink with clean water Fill the third sink with water and sanitizer to the correct concentration Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer

Question 9: Clean-in-Place (CIP), or Mechanical Cleaning

Answer:

equipment not disassembled, cleaning of stationary or built-in equipment

Question 10: Storing cleaning tools and chemicals

Answer:

Place in a separate area away from food & prep areas

Question 11: Cleaning

Answer:

physical removal of visible soil & food from a surface

Question 12: dishwasher operation

Answer:

Clean the machine as often as needed Scrape, rinse, or soak items before washing Use the correct dish racks NEVER overload dish racks Air-dry all items Check the machine's water temperature and pressure

Question 13: Abrasives

Answer:

removal of tough soils

Question 14: how to clean and sanitize

Answer:

• scrape or remove food bits from surface

• wash surface

• rinse surface

• sanitize surface

• allow surface to air-dry

Question 15: Clean-out-of-Place (COP)

Answer:

equipment partially disassembled and cleaned

Question 16: Detergents

Answer:

cleansing agents, solvents, or any substance that will remove foreign or soiling material from surfaces

Question 17: chemical storage area should have

Answer:

Good lighting so chemicals can be easily seen Hooks for hanging cleaning tools Utility sink for filling buckets & washing cleaning tools Floor drain for dumping dirty water Question 18: methods of sanitation: heat

Answer:

Minimum Temperature: 171°F

minimum time: 30 seconds

Question 19: Degreasers

Answer:

or solvent cleaners: removal of grease

Question 20: Sanitizing

Answer:

reducing the number of potentially harmful microorganisms to safe levels on food contact surfaces

Question 21: Manual Cleaning

Answer:

full disassembly of equipment for complete, thorough cleaning