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 -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Main purpose of a backflow-prevention device such as a vacuum breaker or air gap?

Answer:

to prevent backsiphonage

Question 2: Step 2 in cleaning and sanitizing stationary equipment

Answer:

take the removable parts off the equipment.wash, rinse, and sanitize them by hand

Question 3: Pest Prevention

Answer:

• Deny pests access to the operation (check all deliveries before they enter, refuse if bad)

• Deny pests food, water, and shelter (Throw out garbage quickly, Store food and supplies quickly,

Clean spills immediately)

• Work with a licensed pest control operator (PCO)

Question 4: Indoor garbage containers must be:

Answer:

-Leak proof, water proof, pest proof -Easy to clean -Covered when not in use

women's restrooms must include a covered receptacle for sanitary napkins

Question 5: Backflow

Answer:

the reverse flow of contaminants through a cross-connection into a drinkable water supply Question 6: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

smooth and durable

Question 7: Where should cleaning tools and supplies be stored in an operation?

Answer:

In a separate area away from food and food-prep area

Question 8: garbage removal

Answer:

as quickly as possible to prevent odors, pests, and possible contamination

Question 9: Step 1 in cleaning and sanitizing stationary equipment

Answer:

unplug the equipment

Question 10: Step 4 in cleaning and sanitizing stationary equipment

Answer:

wash the equipment surfaces

Question 11: what organization regulate chemical sanitizers?

Answer:

state and federal environmental protection agencies

Question 12: 5 factors influence the effectiveness of a sanitizers

Answer:

Concentration Temperature Contact Time Water Hardness

pH

Question 13: if ventilation systems are not working correctly

Answer:

grease and condensation will build up on walls and ceilings

Question 14: Preparing a Three Compartment Sink

Answer:

Clean & sanitize each sink and drain boards Fill the first sink w/ detergent and water (water temperature at least 110*F) Fill the second sink with clean water (not necessary if items will be spray-rinsed instead of being dipped) Fill the third sink w/ water and sanitizer to the correct concentration (hot water can be alternative) Provide a clock with a second hand

Question 15: Five necessary pieces of equipment in a hand-washing station

Answer:

Hot & Cold running water Soap Garbage container A way to dry hands Signage

Question 16: Ventilation

Answer:

improves the air inside an operation removes heat, steam, and smoke from cooking lines eliminates fumes and odors

Question 17: Cleaners

Answer:

Must be stable, noncorrosive, and safe to use.Detergents, Degreasers, Delimers, and Abrasive cleaners

Question 18: Potable water

Answer:

water that is drinkable can be used for the preparation of food and come in contact with food-contact surfaces

Question 19: Heat sanitizing

Answer:

water must be 171 degrees and soaked for at least 30 seconds

Question 20: Step 6 in cleaning and sanitizing stationary equipment

Answer:

sanitize the equipment surfaces.

Question 21: cleaning of containers

Answer:

clean the inside and outside of garbage containers frequently

Question 22: Designated storage areas

Answer:

Store waste and recyclables separately from food and food-contact surfaces Storage must not create a nuisance or a public health hazard

Question 23: Backsiphonage

Answer:

when high water use in one area of an operation creates a vacuum in the plumbing systems that sucks contaminants back into the water supply

Question 24: Outdoor garbage containers must be

Answer:

On a smooth, durable, and nonabsorbent surface (Asphalt and concrete) tight fitting lids and are kept covered at all times keep their drain plugs in place

Question 25: steps to

cleaning and sanitizing

Answer:

1.scrape or remove food bits from surface using correct cleaning tool (nylon brush or pad or cloth towel) 2.wash surface (prepare cleaning solution with approved cleaner and wash surface with correct cleaning tool (cloth towel)) 3.rinse surface (use clean water and correct cleaning tool (cloth towel)) 4.sanitize surface (use correct solution with concentration per manufacturer's recommendation; correct tool (cloth towel);sanitize entire surface) 5.allow surface to air-dry