Cleaning and Sanitizing June 17, 2024 by Brian Klein Cleaning and Sanitizing 1 / 30 A three-compartment sink with the proper setup has detergent and water in the first sink for washing the items. What temperature should the water be? At least 171°F At least 110°F Neither Both Wrong! Thats right! 2 / 30 When should the rinsing water be changed in a three-compartment sink? When it becomes dirty When it becomes full of suds Neither Both Wrong! Thats right! 3 / 30 How should food and supplies be stored to deny pests food and shelter? Correctly Quickly Neither Both Wrong! Thats right! 4 / 30 Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved? Heat-sanitize items by immersing them in hot water (171°F or higher) for at least 30 seconds Many operations heat-sanitize items in a high-temperature dish machine designed for this purpose Neither Both Wrong! Thats right! 5 / 30 When should the sanitizing solution in a three-compartment sink be changed? When the water temperature becomes too low When the sanitizer concentration becomes too low Neither Both Wrong! Thats right! 6 / 30 What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner? The cleaner may be hazardous The cleaner may NOT be effective Neither Both Wrong! Thats right! 7 / 30 How should garbage containers be kept to help deny pests food and shelter? Clean on the inside and outside In good condition Neither Both Wrong! Thats right! 8 / 30 What symptoms in staff require that you exclude them from coming into the operation? Diarrhea Jaundice Vomiting All are correct Wrong! Thats right! 9 / 30 How can pests get into your operation? Pests can be brought inside with deliveries Pests can get in through building openings Neither Both Wrong! Thats right! 10 / 30 What kind of mixture can an operation with a two-compartment sink use once to clean and again to sanitize? A detergent-sanitizer blend An abrasive cleaner Neither Both Wrong! Thats right! 11 / 30 How should items be dried after being sanitized in the dish machine? Air-dry finished items on a clean and sanitized surface Use a clean towel to dry finished items Neither Both Wrong! Thats right! Do NOT use a towel to dry sanitized items because it could re-contaminate them; allow them to air dry. 12 / 30 What should you do if you see signs of pests or any pest-related problems? Apply poisonous or toxic pest-control materials Contact your PCO (Pest Control Operator) Neither Both Wrong! Thats right! 13 / 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 Wrong! Thats right! 14 / 30 Detergent-sanitize blends can be used in a two-compartment sink. What are the sinks used? Sanitizing Cleaning Neither Both Wrong! Thats right! A detergent sanitizer blend is used in the first sink for cleaning and again in the second sink to sanitize. 15 / 30 How can you deny pests access to your operation during deliveries? Check deliveries before bringing them inside Refuse deliveries with evidence of pests Neither Both Wrong! Thats right! 16 / 30 How should outdoor garbage containers be kept to deny pests food and shelter? With their drain plugs closed Covered with tight-fitting lids Neither Both Wrong! Thats right! 17 / 30 How should items be dried? On a clean and sanitized surface to air-dry Upside down so they can drain Neither Both Wrong! Thats right! 18 / 30 Why should the inside and outside of garbage containers be cleaned often? To prevent contamination of food and food-contact surfaces To prevent odors and pests Neither Both Wrong! Thats right! 19 / 30 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. 20 / 30 The water pH must be 5 or less when preparing an Iodine sanitizer solution, or follow the manufacturer’s recommendation if different. What should the water pH be when preparing a quats sanitizer solution? The manufacturer's recommendations Water pH 8 or less Neither Both Wrong! Thats right! 21 / 30 Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation? Damage to products, packaging, or the facility Feces or nests Neither Both Wrong! Thats right! 22 / 30 When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying? Towel dry Air-dry Neither Both Wrong! Thats right! 23 / 30 When a cloth is being used to wiping up food spills, what else can it be used for? Grease buildup on walls Holding a hot pan Neither Both Wrong! Thats right! 24 / 30 Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using? Yellow for raw poultry Red for raw meat Green for produce All are correct Wrong! Thats right! Using utensils with colored handles and colored cutting boards can help keep equipment separate to avoid cross-contamination. The color tells food handlers which equipment to use with each type of food 25 / 30 According to ServSafe, what task should be performed in this order? • Scrape• Wash• Rinse• Sanitize• Air-dry Cleaning and sanitizing stationary equipment Cleaning and sanitizing in a three-compartment sink Neither Both Wrong! Thats right! 26 / 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 Wrong! Thats right! 27 / 30 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? Your supplier Your city government Neither Both Wrong! Thats right! 28 / 30 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? Uses less energy Kills more pathogens Neither Both Wrong! Thats right! 29 / 30 When cleaning and sanitizing items in a three-compartment sink, once an item has been cleaned in the first sink and then rinsed in the second, the next step is to sanitize the item in the third. What can the third sink be filled with to sanitize items? Hot water that is at least 171°F or higher The correct concentration of a chemical sanitizer solution Neither Both Wrong! Thats right! 30 / 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 Wrong! Thats right! Your score is LinkedIn Facebook Twitter New Questions Continue
