SERVSAFE QUIZ 10 - CLEANING AND SANITIZING EXAM

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SERVSAFE QUIZ 10 - CLEANING AND SANITIZING EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the five factors that affect a sanitizer's effectiveness?

Answer:

1) Concentration

2) Temperature

3) Contact time

4) Hardness of the water

5) pH Question 2: List four instances when a food-contact surface must be cleaned and sanitized.

Answer:

1) After being used

2) Before working with a different type of food

3) After handling different raw TCS fruits and vegetables

4) After 4 hours if utensils are in constant use

Question 3: What is the fourth step to cleaning and sanitizing stationary equipment?

Answer:

Wash the equipment surface Question 4: What is the sixth step to cleaning and sanitizing stationary equipment?

Answer:

Sanitize the equipment surfaces Question 5: Cleaning reduces the number of pathogens on a surface to safe levels. True or false?

Answer:

True Question 6: What is the second step to cleaning and sanitizing stationary equipment?

Answer:

Take removable parts off and wash, rinse, and sanitize by hand/dishwasher

Question 7: Surfaces must be sanitized before they are cleaned. True or false?

Answer:

False Question 8: Soaking items for 30 seconds in the water at least 171F is an acceptable way to sanitize items. True or false?

Answer:

True Question 9: What is the fifth step to cleaning and sanitizing stationary equipment?

Answer:

Rinse the equipment surfaces with clean water Question 10: What is the third step to cleaning and sanitizing stationary equipment?

Answer:

Scrape or remove excess food from equipment surface

Question 11: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel. True or false?

Answer:

False Question 12: What is the last step to cleaning and sanitizing stationary equipment?

Answer:

Allow the surfaces to air-dry Question 13: What is the first step to cleaning and sanitizing stationary equipment?

Answer:

Unplug any cords from the equipment