SERVSAFE FOOD PROTECTION MANAGER CERTIFICATION

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SERVSAFE FOOD PROTECTION MANAGER CERTIFICATION

EXAM - MODULE 10

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What four things are identified in a master cleaning schedule?

Answer:

1) What should be cleaned

2) Who should clean what

3) When to schedule cleaning times

4) How to clean (tools, chemicals, instructions, procedures, etc.)

Question 2: What are two ways a dishwasher can sanitize?

Answer:

Hot water or chemical solution Question 3: What sanitation temperature must a high-temp dishwashing machine reach during final rinse?

Answer:

>/ 180 degrees F

Question 4: What is the third sink used for in a 3-compartment sink?

Answer:

Sanitizing

Question 5: What surfaces need to be cleaned AND sanitized?

Answer:

Food contact surfaces

Question 6: What is the first sink used for in a 3-compartment sink?

Answer:

Washing

Question 7: What three scenarios warrant sanitizing?

Answer:

1) If a task is interrupted

2) Switching tasks

3) After 4 hours continuous use Question 8: What are the required water temp, pH, hardness, sanitizer concentration, and contact time for quat solutions?

Answer:

Water

Temp: 75 degrees F

pH: per recommendation

Hardness:

Sanitizer

Concentration: per recommendations

Contact time: >/ 30 seconds

Question 9: What are four types of sanitizing solutions?

Answer:

1) chlorine

2) iodine

3) quaternary ammonium compounds ("quats)

4) detergent-sanitizer blends

Question 10: Who regulates detergent-sanitizer blends?

Answer:

State and federal EPAs

Question 11: How is it recommended to use detergent-sanitizer blends?

Answer:

Use twice

Question 12: What are three ways to sanitize?

Answer:

1) soak in hot water (at least 171 degrees F) for at least 30 seconds

2) high temp dishwasher

3) sanitizing solution

Question 13: What are the five steps to sanitizing?

Answer:

1) Scrape

2) Wash

3) Rinse

4) Sanitize

5) Air dry Question 14: What sanitation temperature must a stationary-rack, single-temp dishwashing machine reach during final rinse?

Answer:

>/ 165 degrees F

Question 15: What are the required water temp, pH, hardness, sanitizer concentration, and contact time for chlorine solutions? (Hint: there are two options for this sanitizer)

Answer:

Water

Temp: >/ 100 degrees F

pH:

Hardness: meets manufacturers recommendations

Sanitizer

Concentration: 50-99 ppm

Contact time: >/ 7 seconds

OR Water

Temp: >/ 75 degrees F

pH:

Hardness: meets manufacturers recommendations

Sanitizer

Concentration: 50-99 ppm

Contact time: >/ 7 seconds

Question 16: What five things affect the effectiveness of a sanitizing solution?

Answer:

1) water temp

2) water hardness (minerals)

3) water pH

4) concentration of sanitizer

5) contact time

Question 17: Name four types of cleaners.

Answer:

1) detergents

2) degreasers

3) delimers

4) abrasive cleaners