SERVSAFE FOOD HANDLER GUIDE, CHAPTER 5: CLEANING

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SERVSAFE FOOD HANDLER GUIDE, CHAPTER 5: CLEANING

AND SANITIZING EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: cleaning

Answer:

removes food and other dirt from a surface

Question 2: items that should be cleaned and sanitized

Answer:

all surfaces including walls, floors, shelves, pans, knives, cutting boards

Question 3: three-compartment sink setup

Answer:

• fill with water at least 110 degrees Fahrenheit and add detergent

• fill with water or leave sink empty if you spray-rinse items

• fill with water, add correct amount of sanitizer, and check strength of sanitizer with a kit

Question 4: purpose of cleaning and sanitizing

Answer:

prevent the spread of pathogens to food and control pests

Question 5: using three-compartment sinks

Answer:

remove food from surface, wash items in sink one, rinse in second sink, sanitize items in third sink, air-dry

Question 6: handling garbage

Answer:

remove as soon as possible, clean inside/outside of containers often, close lids on outside containers

Question 7: washing items in dishwasher

Answer:

presoak items, load racks appropriately, rewash any dirty items, air-dry

Question 8: steps of cleaning and sanitizing surfaces

Answer:

• Remove food from the surface

• Wash the surface.

• Rinse the surface.

• Sanitize the surface.

• Allow the surface to air-dry.

Question 9: droppings

Answer:

excrement of animals

Question 10: when to clean and sanitize

Answer:

after you are done using them, any time your interrupted during a task, before working with new food, after four hours of continuous use

Question 11: sanitizing

Answer:

reduces pathogens on a surface to safe levels

Question 12: signs of pests

Answer:

droppings, nests, damage to products or packaging