SERVSAFE MANAGER 6TH ED. CHAPTER 10: CLEANING

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SERVSAFE MANAGER 6TH ED. CHAPTER 10: CLEANING

AND SANITIZING EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -16 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Detergent

Answer:

Cleaner designed to penetrate and soften dirt to help remove it from a surface.

Question 2: Occupational Safety and Health Administration (OSHA)

Answer:

Federal agency that regulates and monitors workplace safety.

Question 3: Cleaning

Answer:

Process of removing food and other types of dirt from a surface, such as a countertop or plate.

Question 4: Master Cleaning Schedule

Answer:

Detailed schedule listing all cleaning tasks in an operation, when and how they are to be performed, and who will perform them.

Question 5: Chlorine

Answer:

Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a wide range of microorganisms.

Question 6: Clean

Answer:

Free of visible dirt. It refers only to the appearance of the surface.

Question 7: Sanitizing

Answer:

Process of reducing the number of microorganisms on a clean surface to safe levels.

Question 8: Material Safety Data Sheet (MSDS)

Answer:

Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to staff.

Question 9: Sanitizer

Answer:

Chemical used to sanitize. Chlorine, iodine, and quats are the three most common types of chemical sanitizer in the restaurant and foodservice industry.

Question 10: Concentration

Answer:

The amount of sanitizer to water measured in parts per million (ppm). The concentration of sanitizer affects the effectiveness of the sanitizer solution.

Question 11: Heat Sanitizing

Answer:

Using heat to reduce the number of microorganisms on a clean surface to safe levels. One common way to heat sanitize tableware, utensils, or equipment is to submerge them in or spray them with hot water.

Question 12: Degreasers

Answer:

Alkaline detergents, often called degreasers, that contain a grease disolving agent.

Question 13: Iodine

Answer:

Sanitizer effective at low concentration and not as quickly inactivated by dirt as chlorine. It might stain surfaces and is less effective than chlorine.

Question 14: Quaternary Ammonium Compounds (quats)

Answer:

Group of sanitizers all having the same basic chemical structure. They work in most temperature and pH ranges, are noncorrosive, and remain active for short periods of time after they have dried. However, these may not kill certain types of microorganisms, and they leave film on surfaces.

Question 15: Cleaners

Answer:

Chemicals that remove food, dirt, rust stains, minerals, or other deposits from surfaces.

Question 16: Chemical Sanitizing

Answer:

Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.Items can be sanitized by immersing in a specific concentration of sanitizing solution for a required period of time or by rinsing, swabbing, or spraying the items with a specific concentration of sanitizing solution.