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

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(C0RRECT ANSWER)
190°F

1. Hand antiseptics must
   Be water-based
   Be powder-based
   Contain ingredients to soften hands
   Be approved by the FDA(C0RRECT ANSWER)

2. What is Sanitizing?
   Reducing dirt from \a surface
   Reducing pathogens to safe levels(C0RRECT ANSWER)
   Reducing pH of a surface
   All of them

3. 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.(C0RRECT ANSWER)

4. 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(C0RRECT ANSWER)
   Every 6 hours

5. Which of the following factors that affect a sanitizer’s effectiveness?
   Concentration(C0RRECT ANSWER)
   Temperature(C0RRECT ANSWER)
   Cross-Connection
   Contact time(C0RRECT ANSWER)
   Water hardness(C0RRECT ANSWER)
   pH(C0RRECT ANSWER)

6. When a food-contact surface must be cleaned and sanitized?
   After it is used(C0RRECT ANSWER)
   Anytime you begin working with another type of food(C0RRECT ANSWER)
   After a task has been interrupted(C0RRECT ANSWER)
   At 4-hour intervals if items are in constant use(C0RRECT ANSWER)

7. Material Safety Data Sheets (MSDS) should be
   Kept so employees can access them(C0RRECT ANSWER)
   Memorized in case of an emergency
   Sent to local regulatory authority
   both B and C

8. Flatware and utensils that have been cleaned and sanitized should be store
   With the handles facing up(C0RRECT ANSWER)
   Above cleaning supplies
   Within six inches
   Above six inches

9. 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(C0RRECT ANSWER)

10. Cleaning reduces the number of pathogens on a surface to safe levels
    True
    False(C0RRECT ANSWER)

11. Which of the following documents contains “how to work safely with the chemical product”?
    Material Safety Data Sheets (MSDS)(C0RRECT ANSWER)
    Master Cleaning Schedule (MCS)
    Integrated Pest Managment Sheet (IPMS)
    Pest Control Operator (PCO)

12. At what temperature sanitizers work best for manual dishwashing?
    55⁰F(C0RRECT ANSWER)65⁰F
    75⁰F
    85⁰F

13. Which of the following is used to measure concentration?
    sanitizer test kits(C0RRECT ANSWER)
    concentration test kits
    contamination test kits
    pH test kits

14. What information does a chlorine test kit provide about a sanitizing solution?
    Temperature
    Concentration(C0RRECT ANSWER)
    Time used
    All of them

15. 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(C0RRECT ANSWER)

16. Surfaces must be sanitized before they are cleaned.
    True
    False(C0RRECT ANSWER)

17. Sanitizer strength is measured using ______
    Iodine Compounds (ICD)
    Quaternary Ammonium Compounds (QAC)
    Parts Per Million (PPM)(C0RRECT ANSWER)
    Integrated Pest Managment (Ipm)

18. An object must be immersed in quat for at least how many seconds to be considered sanitized?
    15
    20
    30
    45

19. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
    True
    False(C0RRECT ANSWER)