SERVSAFE: MODULE 10 EXAM QUESTIONS

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SERVSAFE: MODULE 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What makes a sanitizer solution effective?

Answer:

• Temperature of the water

• Using the correct amount of sanitizer

• The amount of time an object is in contact with the sanitizer

Question 2: Factors that affect sanitizing

Answer:

Concentration - solution is measured in PPM (parts per million) & can be tested with a kit Temperature Contact time Water hardness pH

Question 3: How should utensils be stored?

Answer:

Handles up - so staff don't touch the part that customers will use to eat

Question 4: Contact time

Answer:

The specific amount of time that objects being sanitized must be immersed in a solution.

Question 5: Sanitizing with chemicals - 3 types of chemical sanitizers

Answer:

• Chlorine

• Iodine

• Quats

Regulate by state & federal EPAs Detergent-sanitizer blends to sanitize (used if you have only 2 compartments sinks - use twice, once to clean, then to sanitize)

Question 6: What is the required final rinse temp for a dishwashing machine

Answer:

165F (74C) - single temp, stationary rack OR, if its a high temp dishwasher machine that uses hot water to clean & sanitize, final rinse must be at least 180F

Question 7: Quats Sanitizer

Answer:

Water temp: 75F (24C)

Water pH: per recommendation

Water hardness: less than or equal to 500 ppm or per recommendation

Sanitizer concentration: per recommendation

Contact time: at least 30 seconds

Question 8: Chlorine Sanitizer

Answer:

Water temp: greater than 100F (38C)

Water pH: less than 10

Water hardness: per recommendation

Sanitizer concentration: 50-99ppm

Contact time: 7 seconds or greater

Question 9: Sanitizing with hot water

Answer:

Water must be 171 F (77C) &the items must be soaked for 30 seconds Run through high temp dishwasher

Question 10: Does everything in the operation need to be cleaned AND sanitized?

Answer:

No. Only the surfaces that come in contact with food

Question 11: 3 compartment sink

Answer:

1st sink: detergent & water that is at least 110F

2nd sink: clean water

3rd sink: water & sanitizer OR hot water to sanitize

Question 12: Difference between cleaning and sanitizing

Answer:

Cleaning removes dirt and food from work surface (the things you can see) Sanitizing reduces pathogens to safe levels to keep food safe

Question 13: Iodine Sanitizer

Answer:

Water temp: 68F (20)

Water pH: less than or equal to 5

Water hardness: per recommendation

Sanitizer concentration: 12.5-25ppm

Contact time: at least 30 seconds

Question 14: Picking & using cleaners

Answer:

• Stable, noncorrosive, safe

• Detegents, gegreasers, delivers, abrasive cleaners ... work with suppliers

• Follow manufacturer's instructions

• Avoid incorrect use

Question 15: 5 steps to cleaning & sanitizing a surface

Answer:

• Scrape or remove food from surface

• Wash the surface

• Rinse

• Sanitize

• Air-dry