ServSafe Food Handler Test Answers: Chapter 10 – Cleaning And Sanitizing

1. What is the final rinse temperature need to be in order to effectively sanitize in a high-temp dishwasher?
   140°F
   160°F
   180°F(CORRECT ANSWER)
   190°F

1. Hand antiseptics must
   Be water-based
   Be powder-based
   Contain ingredients to soften hands
   Be approved by the FDA (CORRECT ANSWER)

1. What is Sanitizing?
   Reducing dirt from \a surface
   Reducing pathogens to safe levels (CORRECT ANSWER)
   Reducing pH of a surface
   All of them

1. What are the steps for cleaning and sanitizing in a three-compartment sink in the correct order?
   Rinse, scrape, or soak items before washing them. (CORRECT ANSWER)

2. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
   Every 1 hour
   Every 2 hours
   Every 4 hours(CORRECT ANSWER)
   Every 6 hours

1. Which of the following factors that affect a sanitizer’s effectiveness?
   Concentration(CORRECT ANSWER)
   Temperature(CORRECT ANSWER)
   Cross-Connection
   Contact time(CORRECT ANSWER)
   Water hardness(CORRECT ANSWER)
   pH(CORRECT ANSWER)

1. When a food-contact surface must be cleaned and sanitized?
   After it is used(CORRECT ANSWER)
   Anytime you begin working with another type of food(CORRECT ANSWER)
   After a task has been interrupted(CORRECT ANSWER)
   At 4-hour intervals if items are in constant use(CORRECT ANSWER)

1. Material Safety Data Sheets (MSDS) should be
   Kept so employees can access them(CORRECT ANSWER)
   Memorized in case of an emergency
   Sent to local regulatory authority
   both B and C

2. Flatware and utensils that have been cleaned and sanitized should be store
   With the handles facing up(CORRECT ANSWER)
   Above cleaning supplies
   Within six inches
   Above six inches

1. In what order must the steps for cleaning and sanitizing stationary equipment be completed?
   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 surfaces
   Allow the surfaces to air-dry(CORRECT ANSWER)

1. Cleaning reduces the number of pathogens on a surface to safe levels
   True
   False(CORRECT ANSWER)

1. Which of the following documents contains “how to work safely with the chemical product”?
   Material Safety Data Sheets (MSDS)(CORRECT ANSWER)
   Master Cleaning Schedule (MCS)
   Integrated Pest Managment Sheet (IPMS)
   Pest Control Operator (PCO)

1. At what temperature sanitizers work best for manual dishwashing?
   55⁰F(CORRECT ANSWER)
   65⁰F
   75⁰F
   85⁰F

1. Which of the following is used to measure concentration?
   sanitizer test kits(CORRECT ANSWER)
   concentration test kits
   contamination test kits
   pH test kits

1. What information does a chlorine test kit provide about a sanitizing solution?
   Temperature
   Concentration(CORRECT ANSWER)
   Time used
   All of them

1. Soaking items for ____ seconds in water at least ____ temperature is an acceptable way to sanitize items.
   10 seconds and 121˚F
   15 seconds and 149˚F
   25 seconds and 160˚F
   30 seconds and 171˚F(CORRECT ANSWER)

1. Surfaces must be sanitized before they are cleaned.
   True
   False(CORRECT ANSWER)

1. Sanitizer strength is measured using ______
   Iodine Compounds (ICD)
   Quaternary Ammonium Compounds (QAC)
   Parts Per Million (PPM)  (CORRECT ANSWER)

1. An object must be immersed in quat for at least how many seconds to be considered sanitized?
   15
   20
   30(CORRECT ANSWER)
   45

1. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
   True
   False(CORRECT ANSWER)