Dishmachines May 9, 2024 by Brian Klein /41 0 votes, 0 avg 0 Dishmachines 1 / 41 Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher? The dishwasher should be in a convenient location The dishwasher should be accessible and easy to reach Neither Both Wrong! Thats right! 2 / 41 The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned? According to your local regulatory requirements According to the manufacturer's recommendations Neither Both Wrong! Thats right! 3 / 41 Which is true about a booster heater? A booster heater connects to a dishwashing machine or a sink hot-water line A booster heater raises water to the temperature required to heat-sanitize tableware and utensils Neither Both Wrong! Thats right! 4 / 41 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. 5 / 41 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? By soaking in water Spray with water Neither Both Wrong! Thats right! 6 / 41 What should be able to measure the following? • Water pressure• Water temperature• Detergent concentration• Sanitizer concentration A dishwasher A thermocouple Neither Both Wrong! Thats right! 7 / 41 How can you be sure that a high-temperature dishwashing machine reaches the correct temperature to sanitize items during operation? Check the water temperature during the final sanitizing rinse Check the temperature with a maximum registering thermometer (MRT) Neither Both Wrong! Thats right! 8 / 41 Which of these are guidelines for operating a dishmachine? Allow finished items to air-dry Check and maintain the machine daily Keep the dish machine clean Load dish racks so the spray reaches surfaces Monitor temperature, pressure, and sanitizer levels Never overload dish racks Scrape, rinse, or soak items first Use the right dish racks All are correct Wrong! Thats right! 9 / 41 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 Wrong! Thats right! 10 / 41 What should chemical sanitizing machines be checked for at least once a day? To ensure the detergent and sanitizer dispensers are full Ensure that it's cleaned when needed Neither Both Wrong! Thats right! 11 / 41 Which tasks are part of keeping a dishmachine clean? Checking it at least once a day Removing mineral deposits as needed Cleaning the machine when needed Clearing spray nozzles when clogged All are correct Wrong! Thats right! 12 / 41 How do dishwashing machines sanitize the surfaces of items? With hot water With a chemical sanitizing solution Neither Both Wrong! Thats right! 13 / 41 When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed? Grease buildup Mineral deposits Neither Both Wrong! Thats right! 14 / 41 What does the effectiveness of your dishwashing program depend on? Well trained staff Sufficient water supply Layout of the dishwashing area A separate area for cleaning pots and pans Monitoring water pressure, temperature, and sanitizer concentration All are correct Wrong! Thats right! 15 / 41 What agency should approve dishwasher detergents and sanitizers? Your state and local regulatory authorities The National Sanitation Foundation (NSF) Neither Both Wrong! Thats right! 16 / 41 Besides following ServSafe’s guidelines, how can you ensure your dishwasher is operated correctly and kept it in good repair? By following the manufacturer's recommendations By checking the machine at least once every day Neither Both Wrong! Thats right! 17 / 41 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 18 / 41 How do dishwashers sanitize items? With hot water With chemicals Neither Both Wrong! Thats right! 19 / 41 What is the heat sanitizing method? The items must soak for 30 seconds The water must be at least 171°F Neither Both Wrong! Thats right! Or run the items through a high-temperature dishwasher 20 / 41 What should be monitored when using a chemical-sanitizing dishwasher? The sanitizer level and concentration The water pressure and temperature Neither Both Wrong! Thats right! 21 / 41 How should dish racks be loaded for the dishmachine? Do NOT overload the dish racks So the water spray reaches all surfaces With the correct dish racks for the machine All are correct Wrong! Thats right! 22 / 41 What can staff use to measure the temperature of the water that reaches the surface of items being sanitized in a high-temperature dishwasher? A Maximum Registering Thermometer (MRT) By using heat-sensitive tape Neither Both Wrong! Thats right! 23 / 41 If the water in a high-temperature dishwashing machine is NOT hot enough, it will NOT be able to sanitize the items. What can happen if the water is too hot? Food can become baked onto dishware Items can become over-sanitized Neither Both Wrong! Thats right! 24 / 41 Where should the correct settings for the dishwasher be posted? Directly on the dishwasher The Master Cleaning Schedule Neither Both Wrong! Thats right! 25 / 41 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 Wrong! Thats right! 26 / 41 What is a ‘Sink Center’ or a ‘Clean-up Work Center’? A work area with a sink, table, and drain that may also include a dishwasher and food disposal An area used for various tasks like washing dishes, prepping food, or soaking pots and pans Neither Both Wrong! Thats right! 27 / 41 What tool can measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine? Maximum registering thermometers heat-sensitive tape Neither Both Wrong! Thats right! 28 / 41 How can dishwashing machines sanitize items? Chemical sanitizers With hot water Neither Both Wrong! Thats right! 29 / 41 What should dishwashers have the ability to measure? Water temperature Water pressure Sanitizer concentration All are correct Wrong! Thats right! 30 / 41 What is the minimum water temperature for a dishwashing that uses heat to sanitize items? At least 165°F for a single-temperature, stationary-rack machine At least 180°F for the final sanitizing rinse in a high-temperature machine Neither Both Wrong! Thats right! 31 / 41 A high-temperature machine is a dishwasher that uses hot water to sanitize items. A built-in thermometer checks the water temperature at the manifold. Where is the manifold located in the machine? Between the faucet and the flood rim of the sink Where the water sprays into the tank Neither Both Wrong! Thats right! 32 / 41 What are some general guidelines for operating dishwashing machines? Air-dry all items because towel drying can contaminate them Check at least once a day Clean the dish machine as often as needed to keep it clean Load dish racks so that water will reach all surfaces Monitor water temperature pressure and sanitizer levels Never overload dish racks Prep items before washing by scraping rinsing or soaking Use the right dish racks All are correct Wrong! Thats right! 33 / 41 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! 34 / 41 What information should be posted on or near a dishwasher? The correct water temperature settings The correct water pressure settings The correct concentrations for cleaners and sanitizers All are correct Wrong! Thats right! 35 / 41 What should dishwashers have the ability to measure? Water pressure Water temperature Sanitizer concentration All are correct Wrong! Thats right! Information about the correct settings should be posted on the machine 36 / 41 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! 37 / 41 How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink? Rinse the food from surfaces Scrape food from surfaces Soak to loosen food from surfaces All are correct Wrong! Thats right! 38 / 41 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. 39 / 41 When loading dish racks, how can you ensure the water spray reaches every surface? By using the correct dish racks By NOT overloading the dish racks Neither Both Wrong! Thats right! 40 / 41 What is a high-temperature dishwashing machine? Dishwashers that use chemicals to clean and sanitize Dishwashers that use hot water to clean and sanitize Neither Both Wrong! Thats right! Both types will usually have a built-in thermometer. 41 / 41 Where should a dishmachine be installed? Where it won't cause contamination In a convenient location Where its accessible to staff All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
