Cleaning and Sanitizing

1 / 30

What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?

Pathogens

Pests

Neither

Both

2 / 30

Schedule work shifts in a way that will give staff enough time for cleaning. When does ServSafe recommend scheduling major cleaning?

Food will NOT be at risk for contamination

It will NOT interfere with service

Neither

Both

3 / 30

Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept?

Closed, with plugs in

Open, with plugs out

Neither

Both

4 / 30

Regarding pest prevention, what is a Certified Applicator?

Someone certified to use poisonous chemicals like insecticides and pesticides

This person could be your Pest Control Operator (PCO) or an associate

Neither

Both

5 / 30

Why do operations need to have procedures for cleaning up vomit and diarrhea?

To ensure it's done safely and effectively

It contains highly contagious pathogens

Neither

Both

6 / 30

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

7 / 30

What should you consider if you see a few pests?

You have a pest infestation

You have a broken water main

Neither

Both

8 / 30

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

Poor cleaning and sanitizing

Time-temperature abuse

Neither

Both

9 / 30

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

Dripping on equipment or supplies

Soiling or damaging the walls

Neither

Both

10 / 30

Why do pests need to be controlled in a food service operation?

They can spread foodborne illness

They can damage food, supplies, and the building

Neither

Both

11 / 30

How are items cleaned and sanitized in most operations?

Tableware and utensils are often cleaned and sanitized in a dishwashing machine

Larger items, like pots and pans, are often cleaned and sanitized by hand in a three-compartment sink

Neither

Both

12 / 30

When should items be rinsed when cleaning and sanitizing in a three-compartment sink?

Rinse items after washing and before sanitizing

Rinse items after sanitizing and before air drying

Neither

Both

13 / 30

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?

Your supplier

Your city government

Neither

Both

14 / 30

Which example is a guideline for labeling TCS foods?

The date it must be discarded or the date it was prepared

What the food is commonly called or a descriptive statement

The name and location of your operation

All are correct

15 / 30

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them?

In a high-temperature dishwashing machine

Manually in a three-compartment sink

Neither

Both

16 / 30

Food contact surfaces must be cleaned and sanitized frequently, but non-food contact surfaces only require regular cleaning. What is a surface?

A surface is an object's outside part or top layer. Surfaces are exposed to hazards, while internal parts may be protected

There are two types of surfaces in food service: food contact surfaces and non-food contact surfaces

Neither

Both

17 / 30

What symptoms in staff require that you exclude them from coming into the operation?

Diarrhea

Jaundice

Vomiting

All are correct

18 / 30

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

An approved cleaner

Stable, non-corrosive, and food-safe

Neither

Both

19 / 30

According to ServSafe, what must meet these requirements?

• Stable
• Non-corrosive
• Safe

Cleaners

Sanitizers

Neither

Both

20 / 30

What can you have installed in your building’s exterior doorways that will deny pests access to your operation?

Self-closing doors

Air curtains

Neither

Both

21 / 30

Where should the buckets used for cleaning be stored after they have been washed, rinsed, and air-dried?

With the other cleaning tools and supplies

Away from food and food-contact surfaces

Neither

Both

22 / 30

Create procedures for each cleaning task and provide step-by-step instructions on the Master Cleaning Schedule. The instructions should be clearly written and include what information?

How your procedures should be performed

What chemicals and tools should be used

Neither

Both

23 / 30

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?

Soak them in a chemical sanitizing solution

Rinse, swab, or spray them with sanitizing solution

Neither

Both

24 / 30

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

At least 7 seconds

At least 30 seconds

Neither

Both

25 / 30

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

Tableware, utensils, and equipment

Floors, walls, and ceilings

Neither

Both

26 / 30

Where should wiping cloths be kept after contact with raw meat, fish, or poultry?

Separate from wiping cloths that haven't

In a sanitizer solution

Neither

Both

27 / 30

The contact time for a sanitizer solution is how long it must contact a surface to kill the pathogens on it. What is the contact time for a chlorine sanitizer?

At least seven seconds

At least 30 seconds

Neither

Both

28 / 30

What’s the difference between cleaning and sanitizing?

Cleaning removes food and other dirt from the surface

Sanitizing reduces pathogens on a surface to safe levels

Neither

Both

29 / 30

Which is true about quats sanitizer (quaternary ammonium compounds)?

Are non corrosive and quickly become inactive after drying

A group of sanitizers having the same basic chemical structure

They are effective in most temperature and pH ranges

All are correct

30 / 30

What should be done in storage areas to deny pests food?

Clean up food and beverage spills quickly

Remove crumbs and scraps

Neither

Both

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