SERVSAFE CHAPTER 10 KEY TERMS CLEANING AND

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SERVSAFE CHAPTER 10 KEY TERMS (CLEANING AND

SANITIZING) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Heat sanitizing

Answer:

Using heat to reduce the number of microorganisms on a clean surface to safe levels. One common way to heat sanitize tableware, utensils, or equipment is to submerge them in or spray them with hot water.

Question 2: Cleaning

Answer:

Removing food and other types of dirt from a surface, such as a counter top or plate.

Question 3: Clean

Answer:

Free of visible dirt. It refers only to the appearance of a surface.

Question 4: Hard water

Answer:

Water containing minerals such as calcium and iron in concentrations higher than 120 parts per million (ppm).

Question 5: Nonfood-contact surfaces

Answer:

Surfaces in an operation that do not normally come in contact with food, such as floors, walls, ceilings, and equipment exteriors.

Question 6: Chlorine

Answer:

Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a wide range of microorganisms.

Question 7: Master cleaning schedule

Answer:

Detailed schedule listing all cleaning tasks in an operation, when and how they are to be performed, and who will perform them.

Question 8: Integrated pest management (IPM)

Answer:

Program using prevention measures to keep pests from entering an operation and control measures to eliminate any pests that do get inside.

Question 9: Iodine

Answer:

Sanitizer effective at low concentrations and not as quickly inactivated by dirt and chlorine. It might stain surfaces and is less effective than chlorine.

Question 10: Quaternary ammonium compounds (quats)

Answer:

Group of sanitizers all having the same basic chemical structure. They work in most temperature and pH ranges, are noncorrosive, and remain active for short periods of time after they have dried. However, quats may not kill certain types of microorganisms, and they leave a film on surfaces.

Question 11: Delimers

Answer:

Cleaning agents used on mineral deposits and other soils that other cleaners cannot remove, such as scale, rust, and tarnish.

Question 12: Water hardness (aw)

Answer:

Amount of moisture available in food for bacteria to grow. It is measured on a scale from 0-1.0, with 1.0 having the most moisture available.

Question 13: Detergent

Answer:

Cleaner designed to penetrate and soften dirt to help remove it from a surface.

Question 14: Cleaners

Answer:

Chemicals that remove food, dirt, rust stains, minerals, or other deposits from surfaces.

Question 15: Sanitizing

Answer:

Reducing the numbers of pathogens on a surface to safe levels.

Question 16: Detergents

Answer:

Cleaners designed to penetrate and soften dirt to help remove it from a surface.

Question 17: Concentration

Answer:

The amount of sanitizer for a given amount of water measured in parts per million (ppm).

Question 18: Degreasers

Answer:

Detergents that contain a grease-dissolving agent.

Question 19: Abrasive Cleaners

Answer:

Cleaners containing a scouring agent for scrubbing off hard-to-remove dirt.

Question 20: Infestation

Answer:

Situation that exists when pests overrun or inhabit an operation in large numbers.

Question 21: Chemical sanitizing

Answer:

Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.Items can be sanitized by immersing in a specific concentration of sanitizing solution for a required period of time or by rinsing, swabbing, or spraying the items with a specific concentration of sanitizing solution.

Question 22: Sanitizer

Answer:

Chemical used to sanitize. Chlorine, iodine, and quats are the three most common types of chemical sanitizer in the restaurant and foodservice industry.