SERVSAFE - CHAPTER 10: CLEANING SANITIZING EXAM

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SERVSAFE - CHAPTER 10: CLEANING & SANITIZING EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -69 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Does the item need to be cleaned & sanitized?

Kristen has returned to the slicer to con't slicing cheese after being called away to help with the lunch rush.

Answer:

Yes

Question 2: Was It Done Correctly?

Sasha emptied a bucket of dirty mop water into the floor drain. He rinsed the mop & hung it to dry. Then he cleaned & rinsed the bucket.

Answer:

Yes

Question 3: Put the steps for cleaning & sanitizer in order.

• Sanitize the surface
• Wash the surface
• Allow the surface to air-dry
• Rinse the surface
• Remove food from the surface

Answer:

• Remove food from the surface

• Wash the surface

• Rinse the surface

• Sanitize the surface

• Allow the surface to air-dry

Question 4: Whether you use a hot water or a chemical sanitizing dishwasher, you must follow

these 5 guidelines:

Answer:

• Keep the machine clean.

• Prepare the items for cleaning.

Scrape, rinse, pre-soak, etc. to get off food items before putting in.

• Properly load racks.

Never overload

• Air-dry.

Never use a towel to dry.

• Monitor water temp., pressure, sanitizer levels.

Take corrective action PRN Question 5: 7 steps to cleaning & sanitizing stationary equipment:

Answer:

• Unplug the equipment

• Take off removable parts to wash, rinse, sanitizer (or dishwasher)

• Scrape/remove food bits from equipment surfaces

• Wash equipment surfaces.

Use solution w correct cleaner & tools.

• Rinse equipment surfaces.

Use clean water.

• Sanitize equipment surfaces.

Make sure sanitizer comes in contact w all surfaces.

• Allow all surfaces to air-dry

Question 6: What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

• Test the solution with a sanitizer kit
• Use very hot water when making the solution
• Try out the solution on a food-contact surface
• Mis the solution with equal parts of water

Answer:

A Question 7: For a sanitizer solution to kill pathogens, it must make contact w the object being

cleaned for a specf. amount of time. This is called:

Answer:

contact time.Question 8: How should flatware and utensils that have been cleaned and sanitized be stored?

• With handles facing up
• Below cleaning supplies
• 4 in (10 cm) from the floor
• In drawers that've been washed & rinsed

Answer:

A

Question 9: Was It Done Correctly?

Jasmina was about to take a plate out to a table & she noticed some drips on the edge of the plate. She grabbed a clean, dry cloth & wiped off the plate.

Answer:

Yes

Question 10: A mix of a chemical sanitizer & water

Answer:

Sanitizer Solution

Question 11: Was It Sanitized Correctly?

Josh mixed a chlorine sanitizer with 75F (24C) water. A test kit showed the concentration was 25 ppm. He soaked some plates in the solution for 7 sec.

Answer:

No Question 12: How often must clean-in-place equipment be washed, rinsed, & sanitized?

Answer:

Every day, unless otherwise indicated (Maybe every 4 hrs.???)

Question 13: Was It Done Correctly?

Gail was in a rush to put a delivery away. She placed the cleaning chemicals on the top shelf rack above the canned goods.

Answer:

No

Question 14: By whom are chemical sanitizers regulated?

Answer:

State & federal environmental protection authorities Question 15: What's the acceptable contact time when sanitizing food-contact surfaces?

• Soak the item in very hot water for 7 sec.
• Soak the item in an iodine solution for 7 sec.
• Soak the item in a chlorine solution for 7 sec.
• Soak the item in an ammonia solution for 7 sec.

Answer:

C.