SERVSAFE EXAM: CHAPTER 10 CLEANING AND SANITIZING

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SERVSAFE EXAM: CHAPTER 10 CLEANING AND SANITIZING

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How should chemicals be stored?

Answer:

In their original containers Away from food and prep areas Separated by spacing or partitioning

Question 2: What two methods can be used to sanitize surfaces?

Answer:

Heat sanitizing Chemical sanitizing 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 Check with your local regulatory authority regarding requirements for cleaning up vomit and diarrhea. A written cleanup plan may be required.Question 4: Bob finished trimming a roast and wants to use the same knife and cutting board to prep fish. Should he clean and sanitize them?

Answer:

Yes. These items would need to be cleaned and sanitized after they are used and before the food handler starts working with a different type of food, such as the fish.

Question 5: When using high-temperature dishwashing machines, provide staff with tools to check the temperature of the items being sanitized.

Answer:

Options include:

Maximum registering thermometers Temperature sensitive tape The method used must provide an irreversible record of the highest temperature reached during the sanitizing rinse. This ensures that the dishwasher can reach correct sanitizing temperatures during operation.Question 6: Cleaning and sanitizing stationary equipment:

Answer:

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 Use a cloth towel or other correct tool.Question 7: Consider the following when developing a plan for cleaning up vomit and diarrhea:

Answer:

How you will contain liquid and airborne substances, and remove them from the operation How you will clean, sanitize, and disinfect surfaces When to throw away food that may have been contaminated What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use When a food handler must wear personal protective equipment How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances How to segregate contaminated areas from other areas When staff must be restricted from working with or around food or excluded from working in the operation How sick customers will be quickly removed from the operation How the cleaning plan will be implemented Question 8: Cleaning and sanitizing stationary equipment:

Answer:

Unplug the equipment Take the removable parts off the equipment 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 Equipment manufacturers will usually provide instructions for cleaning and sanitizing stationary equipment, such as a slicer.Use a cleaning solution prepared with an approved detergent. Wash the equipment with the correct cleaning tool such as a nylon brush or pad, or a cloth towel.

Question 9: What are the steps for cleaning and sanitizing a prep table?

Answer:

Scrape or remove food from the surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air-dry Question 10: What should the temperature be for the final sanitizing rinse in a dishwashing machine?

Answer:

At least 180ºF (82ºC) At least 165ºF (74ºC) for stationary rack single-temperature machines Question 11: How to clean and sanitize:

Answer:

All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers.However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.Scrape or remove food bits from the surface. Use the correct cleaning tool such as a nylon brush or pad, or a cloth towel.Wash the surface. Prepare the cleaning solution with an approved detergent. Wash the surface with the correct cleaning tool such as a cloth towel.Rinse the surface. Use clean water. Rinse the surface with the correct cleaning tool such as a cloth towel.Sanitize the surface. Use the correct sanitizing solution. Prepare the concentration per manufacturer requirements. Use the correct tool, such as a cloth towel, to sanitize the surface. Make sure the entire surface has come in contact with the sanitizing solution.Allow the surface to air-dry.Question 12: Jorge has used the same knife and cutting board to prep tomatoes for over an hour. Should he clean and sanitize them?

Answer:

No. These items would not have to be cleaned and sanitized until four hours of constant use.

Question 13: Setting up a three-compartment sink:

Answer:

Clean and sanitize each sink and drain board Fill the first sink with detergent and water at least 110ºF (43ºC) Fill the second sink with clean water Fill the third sink with water and sanitizer to the correct concentration Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer Question 14: Clean-in-place equipment:

Answer:

Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer Check local regulatory requirements Some pieces of equipment, such as soft-serve yogurt machines, are designed to have cleaning and sanitizing solutions pumped through them.

Question 15: Should the trash can be cleaned and sanitized?

Answer:

No. All surfaces must be cleaned and rinsed. However, only surfaces that touch food must be cleaned and sanitized.

Question 16: Are these glasses stored correctly?

Answer:

No. Glasses and cups must be stored upside down on a clean and sanitized shelf or rack.

Question 17: What temperature must the water be when using heat sanitizing?

Answer:

At least 171ºF (77ºC) The items must be soaked for at least 30 seconds.

Question 18: What factors influence the effectiveness of a sanitizer?

Answer:

Concentration Water temperature Contact time Water hardness Water pH Several factors influence the effectiveness of chemical sanitizers. The most critical include concentration, temperature, contact time, water hardness, and pH.