SERVSAFE: CHAPTER 12: CLEANING SANITIZING EXAM

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QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which feature is most important for a chemical storage area?

Answer:

Good lighting

Question 2: What must you do to a surface before sanitizing it?

Answer:

Clean & rinse a surface

Question 3: sanitizer contact time

Answer:

The sanitizer must make contact with the object for a specific amount of time chlorine = 7 seconds, iodine and quats = 30 seconds

Question 4: To clean and sanitize surface

Answer:

(1) Remove any food (2) Wash & rinse surface (3) Sanitize surface (4) Air dry

Question 5: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up Question 6: Wet and dry wiping cloths can be used to clean up food spills and equipment. What must you do to them between uses?

Answer:

Keep in sanitizing solution Question 7: A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and

Answer:

how it should be cleaned Question 8: Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Answer:

Label the working container with its contents

Question 9: Types of sanitizers

Answer:

chlorine, iodine, quats Question 10: If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer:

every 4 hours

Question 11: Use only chemicals approved for...

Answer:

use in a foodservice operation..

Question 12: Where do you store cleaning supplies and tools?

Answer:

Away from food & equipment

Question 13: What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit

Question 14: Operations must have procedures for cleaning up vomit and diarrhea

Answer:

they carry Norovirus - make sure employees are trained on procedures Question 15: Surfaces can be sanitized using:

Answer:

heat (soaking in hot water or high temp dish machine) and chemicals

Question 16: Cleaning removes _______, and sanitizing reduces ________.

Answer:

dirt, pathogens

Question 17: 4 categories of cleaners

Answer:

• detergents

• degreasers

• delimers

• abrasive cleaners

Question 18: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom and how Question 19: What is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine?

Answer:

Maximum registering thermometer

Question 20: George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer:

Clean and sanitize the sinks & drainboards

Question 21: What is the correct way to clean and sanitize a prep table?

Answer:

remove food from the surface, wash, rinse, sanitize and air dry

Question 22: A food-contact surface must be cleaned and sanitized

Answer:

(1) After every use (2) each time you begin working with a diff type of food (3) After handling raw TCS fruit & veg (4) When a task is interrupted (5) After 4 hours continuous use

Question 23: What to check daily on wash and rinse cycles of dishwashers

Answer:

(1) Temperature (2) Pressure

Question 24: Washing in a 3 compartment sink

Answer:

Scrape, wash, rinse, sanitize, air dry