SERVSAFE EXAM CHAPTER 10

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SERVSAFE EXAM CHAPTER 10

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cleaning and Sanitizing in the Operation - Cleaning up after people who get

sick:

Answer:

-Diarrhea and vomit must be cleaned up correctly: They can carry Norovirus, which is highly contagious.-Correct cleanup can prevent: Contamination of food, Spreading illness to others.-Operations must have procedures for cleaning up vomit and diarrhea: Procedures must be specific, Employees must be trained on these procedures.Question 2: Chemical sanitizers:

Answer:

-Commonly used chemical sanitizers include: Chlorine, Iodine, Quats (quaternary ammonium compounds).-Detergent-sanitizer blends can be used In some cases: Use it once to clean,Use it a second time to sanitize.Question 3: Cleaning and Sanitizing in the Operation - Dry wiping cloths:

Answer:

-Used to wipe food spills from tableware -Must be kept dry while in use -Must NOT Contain food debris, Be visibly dirty

Question 4: Cleaners - To use cleaners correctly:

Answer:

-Follow manufacturers' instructions.-Only use them for their intended purpose: Do NOT use one type of cleaner in place of another unless the intended use is the same.

Question 5: Cleaning and Sanitizing - Sanitizing

Answer:

Reduces pathogens on a surface to safe levels Question 6: Cleaning and Sanitizing in the Operation - Cleaning the nonfood-contact surfaces

on the premises:

Answer:

-Nonfood-contact surfaces include: Floors, ceilings, walls, equipment exteriors, etc.-Regular cleaning prevents: Buildup of dust, dirt, food residue and other debris, Growth of pathogens, Pests Question 7: Cleaning and Sanitizing Stationary Equipment - Follow the manufacturer's

directions - General steps:

Answer:

-Unplug the equipment.-Take off the removable parts: Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed.-Scrape or remove food from the equipment surfaces.-Wash the equipment surfaces.-Rinse the equipment surfaces with clean water.-Sanitize the equipment surfaces: Make sure the sanitizer comes in contact with each surface.-Allow all surfaces to air-dry.-Put the unit back together.Question 8: Dishwasher Operation - Guidelines:

Answer:

-Clean the machine as often as needed.-Scrape items before washing.-Use the correct dish racks.-NEVER overload dish racks.-Air-dry all items.-Check the machine's water temperature, water pressure, and sanitizer levels: Take corrective action if necessary.-For high-temperature dishwashing machines, provide tools to check the temperature of the items being

sanitized, such as: Maximum registering thermometers, Temperature sensitive tape.Question 9: Cleaning and Sanitizing Clean-in-Place Equipment - Equipment that holds and

dispenses TCS food:

Answer:

Must be cleaned and sanitized every day unless otherwise indicated by the manufacturer Question 10: Manual Dishwashing - Setting up a three-compartment sink:

Answer:

-Clean and sanitize each sink and drain board.-Fill the sinks:First sink-detergent and water at least 110 ?F (43 ?C),Second sink-clean water, Third sink-water and sanitizer Question 11: Machine Dishwashing - High-temperature machines:

Answer:

-Final sanitizing rinse must be at least 180 ?F (82 ?C): 165 ?F (74 ?C) for stationary rack, single-temperature machines Question 12: When to Clean and Sanitize - Food-contact surfaces must be cleaned and

sanitized:

Answer:

-After they are used -Before working with a different type of food -After handling different raw TCS fruits and vegetables -Any time a task was interrupted and the items may have been contaminated -After four hours if the items are in constant use

Question 13: Sanitizer Effectiveness - Contact time

Answer:

-The sanitizer must make contact with the item for a specific time.-Minimum times differ for each sanitizer.Question 14: Cleaners - Cleaners must be:

Answer:

-Stable -Noncorrosive -Safe to use

Question 15: Developing a Cleaning Program - Train your staff and monitor the cleaning

program:

Answer:

-Supervise daily cleaning routines.-Check cleaning tasks against the master schedule every day.-Change the master schedule as needed.-Ask staff for input on the program.Question 16: Sanitizers - Sanitizing methods:

Answer:

-Heat sanitizing: Immerse the item in water that is 171 ?F (77 ?C) for at least 30 seconds, Use a high-temperature dishwasher.-Chemical sanitizing:oSoak items in a sanitizing solution: Rinse, swab, or spray items with a sanitizing solution.Question 17: Cleaning and Sanitizing in the Operation - Labeling foodservice chemicals:

Answer:

-Manufacturer's label must: oInclude directions for use: Be clear enough to read.-If chemicals are transferred to a new working container: The working container must be labeled with the common name.Question 18: Developing a Cleaning Program - To create a master cleaning schedule, identify:

Answer:

-What should be cleaned -Who should clean it -When it should be cleaned -How it should be cleaned Question 19: Sanitizer Effectiveness - Concentration:

Answer:

-Sanitizers should be mixed with water to the correct concentration: Not enough sanitizer may make the solution weak and useless, Too much sanitizer may make the solution too strong, unsafe, and corrode metal.-Check concentration with a test kit: Make sure the kit is made for the sanitizer being used, Make sure kits are always available and employees can easily access them, Check the concentration often.

-Change the solution when:oIt is dirty. oThe concentration is too low.