Section Ten


Section Ten

1 / 76

Scrape the food off of items before putting them in the dishwasher. How can this job be made easier if the food is dried-on?

2 / 76

Why does a sanitizer solution need to make contact with the object being sanitized for a specific amount of time?

3 / 76

Everything that has contact with food must be sanitized. This is done to kill the pathogens that still remain on surfaces after cleaning and rinsing. What method can be used for this?

4 / 76

Natural minerals dissolved in water increase its hardness and reduce the effectiveness of a sanitizing solution. Prepare chlorine and iodine solutions according to manufacturer recommendations. What level of water hardness should quats be prepared to?

5 / 76

Food can become baked onto dishware if the water is too hot in a high-temperature dishwashing machine. What can happen if the water is not hot enough?

6 / 76

A three-compartment sink needs to be set up properly before it can be used to sanitize items. What is the first step in preparing a three-compartment sink?

7 / 76

What are these chemicals often used for in foodservice operations?
• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

8 / 76

How long do both quats and an iodine sanitizer solutions need to make contact with a surface to kill pathogens?

9 / 76

According to ServSafe, what task is best performed in this order?
• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

10 / 76

When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working properly. What other kind of build-up should be removed if needed?

11 / 76

What do these critical factors influence?
• Concentration
• Temperature
• Contact time
• Water hardness
• pH

12 / 76

Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained?

13 / 76

What should be done if food contact surfaces have not been cleaned and sanitized correctly?

14 / 76

When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this?

15 / 76

What is determined by the amount of minerals in your water and can affect how well a sanitizer works?

16 / 76

When can a cleaner be used as a substitute for another cleaner of a different type?

17 / 76

A high-temperature machine is a dishwasher that uses hot water to clean and sanitize items. These dishwashers must have a built-in thermometer that checks the water temperature at the manifold. Where is the manifold located in the machine?

18 / 76

By what method can a dishwashing machine sanitize items?

19 / 76

Check the dishwasher at least once a day. Ensure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

20 / 76

The final sanitizing rinse in a high-temperature dishwashing machine must be at least 180°F to properly sanitize items. What should it be in a stationary-rack, single-temperature machine?

21 / 76

Sanitizing means killing the pathogens that still remain on a surface after it has been cleaned. Everything that has contact with food must be sanitized. What sanitizing method is commonly used in food service?

22 / 76

Which government agency regulates chemical sanitizers?

23 / 76

Why should test kits for checking the concentration of sanitizer solution always be available and easy for staff to get?

24 / 76

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

25 / 76

Check chemical-sanitizing machines at least once a day. Make sure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

26 / 76

What can be sanitized by soaking in a chemical sanitizing solution or by going through a high-temperature dishwashing machine?

27 / 76

What kitchen equipment can cause listeriosis if not cleaned and sanitized every four hours to prevent cross-contamination?

28 / 76

What kind of items are usually cleaned and sanitized in a three-compartment sink?

29 / 76

The contact time for a sanitizer solution is the amount of time that it must have contact with a surface to kill the pathogens on it. What is the contact time for chlorine sanitizer?

30 / 76

When monitoring a chemical-sanitizing dishwasher, besides water temperature, and sanitizer levels, what else should be checked?

31 / 76

What kind of blend can an operation with a two-compartment sink use once to clean and a second time to sanitize?

32 / 76

A three-compartment sink with the proper set up has detergent and water in the first sink for washing the items. What temperature should the water be?

33 / 76

When sanitizing food contact surfaces, make sure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

34 / 76

What is a mix of chemical sanitizer and water called?

35 / 76

Why do staff need to be provided with a way to measure time in seconds when using a three-compartment sink?

36 / 76

Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or pieces of food. When else should sanitizer solutions be changed?

37 / 76

Why do the manufacturers’ instructions need to be followed carefully when using cleaners?

38 / 76

How often should a soft-serve yogurt machine be cleaned and sanitized, unless the manufacturer recommends differently?

39 / 76

A chemical-sanitizing machine is a dishwasher that uses chemicals to sanitize items. What advantage does this type of dishwasher have compared to a high-temperature machine?

40 / 76

What is the most important thing to consider when storing items that have been cleaned and sanitized?

41 / 76

A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried?

42 / 76

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?

43 / 76

A properly set up three-compartment sink will have a chemical sanitizing solution in its last sink. What can be used as an alternative to sanitizing solution?

44 / 76

When sanitizing stationary equipment, the concentration of the sanitizer must be at the required level. What is important about the way the sanitizer is applied?

45 / 76

What happens if not enough sanitizer is used and the concentration of a sanitizer solution is too low?

46 / 76

Use the correct tool to wash stationary equipment, such as a cloth towel, or a nylon brush or pad. What kind of cleaner should be used to prepare the cleaning solution?

47 / 76

What tool can be used to measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?

48 / 76

When preparing an iodine sanitizer solution, the water pH must be 5 or less, or according to the manufacturer’s recommendation. What should the water pH be when preparing a quats sanitizer solution?

49 / 76

To be effective, a sanitizing solution must be at the correct temperature. How can you know the temperature requirements for the type of sanitizer that your operation uses?

50 / 76

When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this?

51 / 76

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the build-up of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

52 / 76

How can chemicals be used to sanitize equipment, tableware, and utensils?

53 / 76

Besides concentration, temperature, and contact time, what other factor is critical for the effectiveness of chemical sanitizers?

54 / 76

What happens if too much sanitizer is used and the concentration of a sanitizer solution is too high?

55 / 76

What kind of items are usually cleaned and sanitized manually in a three-compartment sink?

56 / 76

When preparing a solution of chlorine Sanitizer the water temperature depends on the pH of your water. For a pH of 8 or less, the water temperature should be between 75°F and 100°F. What should the temperature be if the pH is higher than 8?

57 / 76

When cleaning and sanitizing food contact surfaces, the fifth and final step is to allow the surface to air-dry. Why should a towel NEVER be used to dry a surface after it has been sanitized?

58 / 76

When cleaning and sanitizing food contact surfaces, the first step is to scrape or remove food bits from the surface. What is the correct cleaning tool to use for this?

59 / 76

Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time-specifications called?

60 / 76

A properly set up three-compartment sink has clean water in the middle sink. This sink is used for dipping items to rinse them. When is it unnecessary to fill this sink?

61 / 76

We can sanitize items with heat by soaking them in water that is 171°F or higher for at least 30 seconds. What is another way to sanitize items with heat?

62 / 76

When preparing a quats sanitizer solution, ServSafe recommends a water temperature of 75°F. What water temperature does ServSafe recommend for an iodine sanitizer solution?

63 / 76

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

64 / 76

ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature does ServSafe recommend for a quats sanitizer solution?

65 / 76

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after they have been taken off the unit?

66 / 76

When loading dish racks, how can you make sure that the water spray will reach every surface?

67 / 76

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

68 / 76

After finding out what your water hardness is from your municipality, who should you work with to identify the correct amount of sanitizer to use?

69 / 76

How does ServSafe classify the items on this list?
• Abrasives
• Degreasers
• Delimers
• Detergents

70 / 76

The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine, it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be?

71 / 76

What kind of units are used to measure concentration?

72 / 76

According to ServSafe, what should meet these requirements?
• Stable
• Non-corrosive
• Safe for use in a food service operation

73 / 76

According to ServSafe, what kind of surfaces must be cleaned and sanitized at these times?

• After they are used
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task
• Every four hours during continuous use

74 / 76

Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer that is being used. Where can you be sure to get the correct test kits?

75 / 76

What is measured in parts per million (ppm) and compares the amount of a chemical sanitizer to the amount of water in a sanitizer solution?

76 / 76

Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is?

Active Managerial Control (AMC), according to ServSafe


Active Managerial Control (AMC)

According to ServSafe


1 / 10

Checking to see if staff is following food safety procedures demonstrates which step in Active Managerial Control (AMC)?

2 / 10

What should the manager monitor when implementing a system of Active Managerial Control (AMC)?

3 / 10

You can achieve Active Managerial Control (AMC) in your operation with a HACCP program, but HACCP is complicated. According to the FDA, what's an easier way to achieve AMC?

4 / 10

What is the main purpose of Manager Oversight?

5 / 10

Which is an example of a Standard Operating Procedure (SOP)?

6 / 10

As the manager in a system of Active Managerial Control (AMC), what are some of your responsibilities?

7 / 10

Which of these is crucial to successful Active Managerial Control (AMC)?

8 / 10

Implementing a HACCP program in your operation will achieve Active Managerial Control (AMC), but HACCP plans are complicated. What are some simpler programs that you can use to achieve Active Managerial Control (AMC)?

9 / 10

Using corrective actions is the third step for implementing Active Managerial Control (AMC). How do you use corrective actions?

10 / 10

What does Active Managerial Control (AMC) try to control?

Why you should NOT wash raw chicken before cooking.

Raw chicken legs still in the package.

Raw chicken is gross, why shouldn’t I wash it?

Raw chicken from the grocery store looks and feels gross. The skin has little bumps and feels wet and clammy. There are red and yellowish juices throughout the packaging and dripping from the bird, disgusting!

Not only that, but we have all heard horror stories about how nasty a meat processing plant can be. Or the industrial farms where chickens are raised – crammed in tiny cages and wallowing their own filth, yuck!

If you have a little more knowledge about food safety, you may still be convinced that poultry needs to be washed before cooking. After all, poultry is one of the biggest carriers of the pathogens that cause foodborne illness. This is why poultry needs to be cooked to a higher temperature than foods (165°F) in order to make it safe to eat. It makes sense that rinsing the bird first is an extra precaution against illness.

And some of us have memories of our mothers or grandmothers giving the bird a quick rinse in the sink before seasoning or carving it. And it seems like a good idea so we pass that “wisdom” on to our children. But unfortunately, washing poultry does more harm than good. So why is it dangerous to wash chicken before cooking it?

Because washing raw chicken makes an even bigger mess!

The water used to wash the chicken splashes everywhere, even if it doesn’t seem like it. One little splash can cause tiny water droplets to fly up to two feet in any direction.

Then the juices are on your hands and you touch the faucet to turn it off. After that, you may wipe your hands on a towel making it contaminated too.

Now the chicken juices are all over the sink, faucet, counter, towels and you! Your kitchen is entirely contaminated.

Raw poultry, and especially chicken contain a pathogen called campylobacter. And campylobacter is the leading cause of foodborne illness in the United States. It only takes one microscopic campylobacter organism on your counter to quickly multiply into millions and billions of campylobacter organisms.

Microscopic image of campylobacter bacteria
Campylobacter Bacteria Under a Microscope

If enough campylobacter is accidentally ingested or enters the body through hand to mouth contact, a person can become sick. And in some cases, the sickness can even lead to death.

If there are young children in the house then the scenario becomes even worse. Preschool-age children are very susceptible to foodborne illness because their bodies have not yet developed a strong enough immune system. Also, the elderly and people who are already sick with other diseases are more susceptible as well.

A baby being washed in the same sink as raw chicken.

There have always been two sides to the argument and everyone has an opinion. But there is only one correct answer, you should not wash raw poultry before cooking it. Now that you know the reason it’s quite simple and easy to understand – explain it to others so that they know it too.

As long as you cook poultry to the correct internal temperature, it becomes totally safe to eat.

TAP Series

What is TAP Series?

TAP Series leads the industry in online courses and cloud solutions for the foodservice industry. Their primary focus is food manager and food handler training. Hundreds of thousands have passed the Food Safety Manager exam when using TAP to prepare for the Food Safety Manager exam.

TAP Series is the most recognized Food Safety Manager Course in the country by striving to provide the most effective and efficient Food Safety Manager exam prep materials. TAP Series has trained over 500,000 Food Handlers nationwide with more being trained every day.

Online food safety course for food manager certification

There are some things to keep in mind before choosing to take the online course. You will have to find a certified proctor to administer the exam; you’re not allowed to take the exam alone. You can find a directory of proctors by hovering over the ServSafe® Testing tab.

ServSafe Food Protection Manager Exam

An Exam Proctor will need to be physically present to administer an exam.

We offer exams at these locations at 3:30 pm on the date of scheduled classes. More locations can be found by hovering over the “ServSafe® Testing” tab located on the top menu bar.

Exams will be administered online and are available in English, Spanish or Chinese unless otherwise requested.

Print exams may be requested in English, Spanish, French Canadian, Japanese, Korean, Chinese or Large Print 15 days in advance and will incur an additional charge of $15.00 billed separately for shipping & handling. Exam results will be available in 10 business days.

Choosing an online food safety course

We offer both ServSafe® and TAP Series® food safety courses for managers. We highly recommend the TAP Series course for several reasons which are outlined below. Some people still choose ServSafe because of name recognition. It’s a personal preference so we provide both.

Both food safety courses are nationally accredited and provide the same curriculum. Students pass the exam at the same rate with both courses. But TAP Series is more affordable and offers a few extra perks that ServSafe doesn’t. With TAP Series you have immediate access to your course and they provide 24-hour support. ServSafe only provides support between 8 am and 6 pm. Also, TAP Series is the only food safety course with a training warranty and they offer refunds in limited situations.

Both food safety courses can result in a ServSafe® certificate

Both the ServSafe and TAP Series food safety courses can result in a ServSafe certificate. This is because your certificate is awarded according to which exam you pass; not which course you complete. You do not have to take the ServSafe course in order to take their exam. The Hospitality Training Center only administers ServSafe exams and we will provide the exam regardless of which course you’ve completed. We take the exam online so that your results and a valid ServSafe certificate can be available immediately after the session has completed.