SERVSAFE CHAPTER 10 CLEANING SANITIZING EXAM

PDF Download SERVSAFE CHAPTER 10 "CLEANING & SANITIZING" EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How do check the concentration of chemical sanitizer?

Answer:

use test kit

Question 2: Chemical sanitizer

Answer:

tableware, utensils, and equipment can be soaked in this solution

Question 3: Quats sanitizer contact time

Answer:

>/= 30 seconds

Question 4: What should dishwasher final rinse temperature?

Answer:

180 F

Question 5: How is concentration measured?

Answer:

measured per million (ppm)

Question 6: Concentration

Answer:

mix of chemical sanitizer and water

Question 7: 3 things to focus on in cleaning program?

Answer:

create a master schedule, train your staff, monitor the program

Question 8: What is MSDS acrynom?

Answer:

Material safety data sheet

Question 9: Why is contact time important for sanitizing?

Answer:

to kill pathogens

Question 10: 3 types of chemical sanitizer

Answer:

chlorine, iodine, and quaternary ammonium compounds, or quats

Question 11: What are larger pots and pans cleaned with?

Answer:

• compartment sink

Question 12: Who regulates chemical sanitizer

Answer:

federal environmental protection agency (EPA)

Question 13: What are tableware and utensils cleaned with?

Answer:

dishwashing machine

Question 14: What does osha do?

Answer:

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

Question 15: 2nd sink

Answer:

clean water

Question 16: Where do you store tableware and utensils?

Answer:

• inches (15 cm) off the floor

Question 17: What should stationary racks single temp be at?

Answer:

165 F

Question 18: 1st sink

Answer:

fill sink with detergent and 110 F water

Question 19: Who is OSHA?

Answer:

Occupational Safety and Health Administration Question 20: A way pathogens can be transferred with norovirus when putting utensils up?

Answer:

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

Question 21: 3rd sink

Answer:

water and sanitizer to correct concentration

Question 22: What does EPA stand for?

Answer:

federal environmental protection agency

Question 23: What are factors that effect chemical sanitizers?

Answer:

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

Question 24: When to clean and sanitize

Answer:

All food contact surfaces each of these times:

after use, before food handlers start working with a different type of food, any time food handler is interrupted during a task and the items used have been contaminated, after 4 hours if items are in constant use

Question 25: Heat sanitizing

Answer:

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