SERVSAFE: CLEANING AND SANITIZING EXAM QUESTIONS

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SERVSAFE: CLEANING AND SANITIZING EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: handling garbage

Answer:

-remover garbage from prep area as quickly as possible, be careful not to contaminate food or surfaces

• do not clean garbage containers by food storage or prep areas

-clean outside and inside of garbage container often -close the lid on outdoor containers -keep indoor containers closed when not in use

Question 2: How to make sure sanitizer's are effective

Answer:

• make sure water is correct temp
• make sure you have used correct amount of sanitizer (use test kit)
• make sure you leave items being sanitized in contact with sanitizer for the correct amount of time
• when wiping or spraying surfaces allow sanitizer to air dry

Question 3: how to keep food safe through dish washing

Answer:

sink 1- fill water at least 110 degrees F, add detergent and ask manager how to do this sink 2- fill with water, leave sink empty of you spray-rinse sink 3- fill with water, add correct amount of sanitizer, check strength or sanitizer with test kit

Question 4: surfaces to clean and sanitize

Answer:

clean: walls, floors, storage shelves, garbage containers

cleaned and sanitized: pans, knives, cutting boards

if you noticed worn and broken equipment report to manager

Question 5: how to clean and sanitize surface

Answer:

1) scrape or remove food from the surface

2) wash the surface

3) rinse the surface

4) sanitize the surface

5) allow surface to air dry

Question 6: cleaning and sanitizing stationary equipment

Answer:

1) unplug equipment, take off parts that can be removed, wash rinse and sanitize by hand or dishwasher

2) let surface air dry then put back together

Question 7: washing items in a dishwasher

Answer:

-scrape rinse or soak items before washing, presoak items with dried-on food -never overload dishwasher rack, load items so water will reach all surfaces -as each rack comes out of the machine, check for dirty items, rewash dirty items -never use towel to dry items, let air dry

• frequently check water temperature, pressure and sanitizer levels, ask manager how to do this

Question 8: Spotting Pests

Answer:

look for:

-droppings -nests -damage to products, packaging and the facility

Question 9: cleaning and maintaining dishwasher

Answer:

-clear spray nozzles of food and other objects -fill tanks with clean water as needed -make sure detergent and sanitizer dispensers are filled -remove mineral deposits when needed

Question 10: When to clean and sanitize food-contact surfaces

Answer:

1) after you're done using them

2) before you start working with different types of food

3) anytime you are interrupted and the surface could have been contaminated

4) after 4 hours if the items have been in constant use

Question 11: using a 3-compartment sink

Answer:

1) rinse, scrape or soak items before washing them

2) wash items in first sink, use sponge or cloth, change water and detergent when water is dirty

3) rinse items in second sink, dip them in water or spray-rinse them, remove food or detergent, change water when it becomes dirty

4) sanitize item in third sink, soak in sanitizer, never rinse after sanitizing them

5) air dry by placing upside-down