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SERVSAFE QUIZ 10 AND 11 EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing score -9 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: in what order must the steps for cleaning and sanitizing stationary equipment be completed
Answer:
- unplug the equipment
- take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed
- scrape or remove food from the equipment surface
- wash the equipment surfaces
- rinse the equipment surfaces with clean water
- sanitize the equipment services
- allow the surfaces to air-dry
Question 2: the steps for cleaning and sanitizing in a three compartment sink in the correct order
Answer:
- rinse, scrape, or soak items before washing them
- wash items in the first sink
- rinse items in the secind sink
- sanitize items in the third sink
- air dry items on a clean and sanitized surface
Question 3: False
Answer:
T or F, Surfaces must be sanitized before they are cleaned.
Question 4: True
Answer:
T or F, Soaking items for 30 seconds in water at least 171°F (77°C) is an acceptable way to sanitize items.Question 5: the four instances when a food contact surface must be cleaned and sanitized
Answer:
- after it is used
- before working with different types of food
- after handling different raw TCS fruits and veggies
- after 4 hours of continuous use
Question 6: the best cleaner for each job
Answer:
1. remove wax from the kitchen floor: detergent
2. remove bits of food from a countertop: detergent
3. remove baked on food from a pan: abrasive cleaner
4. clean a grill with burned on grease: degreaser
5. remove mineral deposits from the dishwasher: delimer
6. wash the bathroom floor: detergent
Question 7: False
Answer:
T or F, Cleaning reduces the number of pathogens on a surface to safe levels.
Question 8: False
Answer:
T or F, Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
Question 9: list the five factors that affect a sanitizer's effectiveness
Answer:
- concentration
- pH
- temperature
- water hardness
- contact time
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