Cleaning and Sanitizing June 17, 2024 by Brian Klein Cleaning and Sanitizing 1 / 10 What may need to be updated when there are changes in your operations menu, procedures, or equipment? Sanitizer solution concentration The Master Cleaning Schedule Neither Both Wrong! Thats right! 2 / 10 According to ServSafe, what program should focus on these principles? • Make a master schedule• Train your staff to follow the schedule• Monitor the schedule and your staff to ensure it works. Cleaning program Personal hygiene program Neither Both Wrong! Thats right! 3 / 10 When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared? The manufacturer's recommendations According to your elevation from sea level Neither Both Wrong! Thats right! 4 / 10 Where are cockroaches typically found? Sewer and sewer pipes Warm, moist, and dark places Neither Both Wrong! Thats right! Usually when you see a cockroach, the cockroach is lost and has wandered away from the place that it lives. When you see a cockroach, there are many more wherever it came from. 5 / 10 How are items chemically sanitized? By soaking, rinsing, swabbing, or spraying the items with the correct concentration of a sanitizing solution Ensuring that the entire surface of the item has contact with the sanitizing solution for the specified contact time Neither Both Wrong! Thats right! 6 / 10 What kind of units are used to measure concentration? Foot-candles or lux Parts per million (ppm) Neither Both Wrong! Thats right! 7 / 10 What does manual mean? Work done by a machine Work done by hand Neither Both Wrong! Thats right! ServSafe uses the terms manual and manually to describe washing dishes and equipment in a three-compartment sink instead of using a dishmachine. 8 / 10 Why does a chemical sanitizer solution need to make contact with the surface being sanitized for a specific amount of time? The chemical needs enough time to kill pathogens To allow enough time for it to air-dry Neither Both Wrong! Thats right! 9 / 10 What temperature do dish machines need to reach to sanitize items? Stationary rack, single temperature machines must be at least 165°F The temperature of the final sanitizing rinse must be at least 180°F Neither Both Wrong! Thats right! High temperature machines use hot water to clean and sanitize if the water is NOT hot enough items will NOT be sanitized 10 / 10 Clean the food-contact surface first, then sanitize it to kill any pathogens. What sanitizing method is commonly used in food service? Hot water A chemical solution Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test Send feedback
