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SERVSAFE EXAM CHAPTER 10 CLEANING AND SANITIZING
EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -48 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Cleaning the premises
Answer:
Nonfood-contact surfaces must be cleaned regularly. Examples include floors, ceilings, equipment exteriors, restrooms, and walls. Regular cleaning prevents dust, dirt, and food residue from building up.
Question 2: What information should a master cleaning schedule contain?
Answer:
What should be cleaned, when, by whom, and how
Question 3: Cleaning up after people who get sick
Answer:
Diarrhea and vomit in the operation must be cleaned up correctly It can carry Norovirus, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep others from getting sick
Question 4: drying items
Answer:
-air dry all items -never use a towel to dry items
Question 5: PH
Answer:
Find out ph of your water
Question 6: Water hardness
Answer:
Chlorine As per manufacturers recommendation Iodine As per manufacturers recommendation Quats Less than or equal to 500 ppm or as per manufacturers recommendation
Question 7: Preparing items for cleaning
Answer:
scrape, rinse or soak items before washing
Question 8: Sanitizer Concentration
Answer:
Sanitizer is a solution mix of chemical sanitizer and water. The concentration is the mix. Too little sanitizer may make it too weak
Question 9: Monitoring 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 10: Sanitizer contact time
Answer:
Chlorine: greater than or equal to 7 seconds
Iodine: greater than or equal to 30 seconds
Quats: greater than or equal to 30 seconds
Question 11: Developing a cleaning program
Answer:
-creating a master cleaning schedule -training your staff to follow it -monitoring the program to make sure it works
Question 12: When storing cleaning tools consider...
Answer:
- Place mops in a position to air dry without soiling walls, equipment or supplies
- Clean and rinse buckets, let them air dry, and then store them with other tools
- Infrared thermometer
- Time- temperature indicator
- Maximum registering thermometer
- Thermocouple with immersion probe
Question 13: What is required for measuring and sanitizing the sanitizing rinse temperature in a high temperature dishwashing machine?
Answer:
- Maximum registering thermometer
Question 14: Sanitizer Effectiveness
Answer:
concentration temperature contact time water hardness pH Question 15: If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
- Every 4 hours
- Every 5 hours
- Every 6 hours
- Every 7 hours
Answer:
- Every 4 hours
Question 16: Sanitizers
Answer:
-Food contact surfaces must be sanitized after they have been cleaned and rinsed
Question 17: Storing tableware and equipment
Answer:
Store tableware and utensils at least 6 inches off the floor. protect them from dirt and moisture Clean and sanitize drawers and shelves before storing clean items store glasses and cups upside down on a clean and sanitized shelf or rack. flatware and utensils with handles up.clean and sanitize trays and carts used to carry clean tableware and utensils. check daily and clean as often as needed keep the food contact surfaces of stationary equipment covered until ready for use Question 18: How should flatware and utensils that have been cleaned and sanitized be stored?
- With handles facing up
- Below cleaning supplies
- Four inches from the floor
- In drawers that have been washed and rinsed
Answer:
- With handles facing up
Question 19: Creating a Master Cleaning Schedule
Answer:
- what should be cleaned
- who should clean it
- when it should be cleaned
- how it should be cleaned
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