SERVSAFE CHAPTER 12 CLEANING AND SANITIZING

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SERVSAFE CHAPTER 12 (CLEANING AND SANITIZING)

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Delimers

Answer:

• used on mineral deposits and other dirt that other cleaners cannot remove

Question 2: Manual Washing Instructions

Answer:

• clean and sanitize each sink and drain board
• fill first sink with detergent, and 110F water
• fill second sink with clean water
• fill third sink with water and sanitizer to correct concentration

Question 3: Chemical Sanitizing

Answer:

• table wear, utensils, and equipment can be sanitized by soaking them in a chemical sanitizing solution
• can also rinse, swab or spray

Question 4: Degreasers

Answer:

• detergents that contain a grease-dissolving agent

Question 5: Concentration

Answer:

• ratio of water to sanitizer
• crucial to effectiveness

Question 6: When to clean and sanitize

Answer:

• after they are used
• before food handlers start working with a different type of food
• any time food handlers are interrupted during a task and the items being used may have been

contaminated

• after 4 hours of continuous use

Question 7: Sanitizing

Answer:

• reduces pathogens on a surface to safe levels
• food contact surfaces must be sanitized after they are cleaned and rinsed

Question 8: Abrasive Cleaners

Answer:

• contain a scouring agent that helps scrub hard-to-remove dirt

Question 9: Machine Washing Types

Answer:

• high temp machines (180F +)
• chemical machines

Question 10: Detergents

Answer:

• different ones used for different cleaning tasks
• all detergents contain surfactants (surface acting agents) that reduce surface tension between the dirt

and the surface being cleaned

Question 11: Water Hardness

Answer:

• cleaning is more difficult with hard water

Question 12: Heat Sanitizing

Answer:

• water must be at least 171F
• soak for at least 30 seconds

Question 13: 3 Common Types of Chemical Sanitizers

Answer:

• chlorine
• iodine
• quaternary ammonium compounds (quats)

Question 14: Steps to Clean and Sanitize a Surface

Answer:

• scrape or remove food bits from the surface
• wash the surface
• rinse the surface
• sanitize the surface
• allow surface to air dry

Question 15: Material Safety Data Sheet (MSDS)

Answer:

- contains the following info about the chemical:

• safe use and handling
• physical, health, fire, and reactivity hazards
• precautions
• appropriate personal protective equipment to wear when using the chemical
• fist aid info, and what to do in an emergency
• manufacturers name, address and phone number
• preparation date
• hazardous ingredients and identity info

Question 16: Cleaning

Answer:

removes food and other dirt from surface

Question 17: Factors that influence chemical santizers

Answer:

• concentration
• water temp
• contact time
• water hardness
• water pH