SERVSAFE STUDY QUESTIONS - CLEANING AND

PDF Download

SERVSAFE STUDY QUESTIONS - CLEANING AND

SANITIZING CH. 12 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: In a sanitizing solution

Answer:

If a server uses a wet wiping cloth for wiping counters where must the cloth be stored between uses?

Question 2: Every four hours

Answer:

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Question 3: With handles facing up

Answer:

How should flatware and utensils that have been cleaned and sanitized be stored?

Question 4: clean and sanitize the sinks and drain boards

Answer:

What is the first task that must be performed when preparing to wash dishes in a three-compartment sink?

Question 5: In a curbed floor drain

Answer:

What is the correct place to dispose of dirty mop water?

Question 6: remove food from the surface, wash, rinse, sanitize, air dry

Answer:

What is the correct way to clean and sanitize a prep table?

Question 7: What should be cleaned, when, by whom, and how

Answer:

What information should a master cleaning schedule contain?

Question 8: at least 30 seconds

Answer:

What is the minimum required contact time for quats sanitizer?

Question 9: Label the working container with its contents

Answer:

What must be done when transferring a cleaning product from its original container into a smaller, working container?

Question 10: Test the solution with a sanitizer kit

Answer:

What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?