SERVSAFE QUIZ 10: CLEANING SANITIZING EXAM

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SERVSAFE QUIZ 10: CLEANING & SANITIZING EXAM

QUESTIONS

Qs and Ans - Expert- Explanation - ing score -8 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towl.

Answer:

False: Dishes should be air-dried.

Question 2: True or false: Soaking items for 30 seconds in water at least 171F is an acceptable way to sanitize items.

Answer:

True Question 3: True or false: Surfaces must be sanitized before they are cleaned.

Answer:

False: They should be washed & rinsed before sanitizing.

Question 4: What are the 5 steps to washing dishes in a three compartment sink?

Answer:

1) Rinse, scrape, or soak items before washing them

2) Wash items in the first sink

3) Rinse items in second sink

4) Sanitize items in third sink

5) Air-dry items on a clean and sanitized surface Question 5: List the four instances when a food-contact surface must be cleaned and sanitized.

Answer:

1) After it is used

2) Before food handlers start working with a different type of food

3) Any time food handlers are interrupted during a task and the items being used may have been contaminated

4) After four hours if items are in constant use Question 6: True or false: Cleaning reduces the number of pathogens on a surface to safe levels.

Answer:

False: Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level.

Question 7: List the 5 factors that affect a sanitizer's effectiveness

Answer:

1) Concentration

2) Temperature

3) Contact time

4) Water hardness

5) pH Question 8: True or false: When storing cleaning tools, you should allow them to air dry overnight.

Answer:

True