SERVSAFE MANAGER CHAPTER 10: CLEANING AND

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SERVSAFE MANAGER CHAPTER 10: CLEANING AND

SANITIZING EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cleaning and sanitizing stationary equipment

Answer:

-unplug equipment -take removable parts off the equipment -scrape or remove food from the equipment surfaces -Wash equipment surfaces -rinse equipment surfaces -sanitize the equipment surfaces -allow to air dry

Question 2: Cleaning and sanitizing

Answer:

cleaning removes food and other dirt from a surface, and sanitizing reduces pathogen on a surface to safe levels

Question 3: Cleaning and sanitizing in a three compartment sink

Answer:

-scrape items before washing -wash items in the first sink -rinse items in the second sink -sanitize items in third sink -allow to airdry

Question 4: How and when to clean and sanitize

Answer:

Surfaces that do not touch food only need to be cleaned and rinsed to prevent the accumulation of dirt, however any surface that touches food must be cleaned, rinsed, and sanitized

Question 5: Cleaners

Answer:

Cleaners must be stable, noncorrosive, and safe to use -detergents -degreasers -delimers -abrasive cleaners

Question 6: Machine dishwashing

Answer:

-High temperature machines -Chemical sanitizing machines

Question 7: Cleaning and sanitizing surfaces

Answer:

Follow these steps to properly sanitize- -scrape or remove food bits from surface -wash the surface -rinse surface -sanitize the surface -allow surface to air dry

Question 8: When to clean and sanitize

Answer:

All food contact surfaces need to be cleaned and sanitized- -after they are used -before working with a different type of food -after handling different raw TCS fruits and vegetables -Any time there is an interruption during a task -After four hours if items are in constant use

Question 9: Using food service chemicals

Answer:

-Only chemicals approved for use in a foodservice operation should be used -Chemicals should be stored in their original containers -Chemicals should have a manufacturers label

Question 10: Sanitizer effectiveness

Answer:

several factors influence the effectiveness -concentration -temperature -contact time -water hardness -pH

Question 11: Wet cloths

Answer:

Store wet wiping cloths used for wiping counters and other equipment surfaces in a sanitizer solution between uses

Question 12: Sanitizers

Answer:

-Heat sanitizing, soak them in hot water -chemical sanitizing, soaking them in chemical sanitizing solution

Question 13: Dry cloths

Answer:

wiping cloths used to wipe food spills from tableware, such as from a plate during service, must be kept dry while in use

Question 14: Creating a master cleaning schedule

Answer:

-What should be cleaned -Who should clean it -When should it be cleaned -How it should be cleaned

Question 15: Wiping cloths

Answer:

Never use cloths that are meant for wiping food spills for any other purpose

Question 16: Dishwasher operation

Answer:

-Keep machine clean -preparing items for cleaning -loading dish racks -drying items -monitoring

Question 17: Monitoring the cleaning program

Answer:

-Supervise daily cleaning routines -Check all cleaning tasks against the master schedule every day -Change the master schedule as needed for any changes in menu, procedures, or equipment -Ask staff during meetings for input on the program

Question 18: Storing tableware and equipment

Answer:

-store tableware and utensils at least six inches off the floor -clean and sanitize drawers and shelves before storing -store glasses and cups upside down on clean shelf -store utensils with handles upward -clean and sanitize trays and carts used to carry clean items -keep the food contact surfaces of stationary equipment covered until ready for use