Food Service Sanitation May 22, 2024 by Brian Klein /312 0 votes, 0 avg 0 Food Service Sanitation 1 / 312 Water hardness can affect how well a sanitizer works. How can you find out how much sanitizer to use for your water? Check with your municipality to identify your water hardness Consult with your supplier to determine the amount of sanitizer to use for your water hardness Neither Both Wrong! Thats right! 2 / 312 What are the requirements for the cleaners used in your operation? Must be stable Must be non-corrosive Safe for use in food service Easily available to purchase All are correct Wrong! Thats right! 3 / 312 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! 4 / 312 Which is true about water hardness? Water hardness is the measure of minerals (calcium, magnesium) dissolved in water Water hardness can affect how well a chemical sanitizer works Neither Both Wrong! Thats right! Water hardness is the measure of minerals (calcium, magnesium) dissolved in water and can affect how well a sanitizer works. 5 / 312 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? A cloth towel A dry-wiping cloth Neither Both Wrong! Thats right! 6 / 312 What do our hands touch every day that we cannot see? Surfaces with pathogens Surfaces with allergens Neither Both Wrong! Thats right! 7 / 312 Which statements are true about infrared (laser) thermometers? Suitable for grill tops They cannot measure air temperatures or the internal temperature of food These thermometers minimize the risk of cross-contamination and food damage Measures the temperature of a surface without touching it, reducing the risk of cross-contamination All are correct Wrong! Thats right! 8 / 312 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? Removed as quickly as possible With single-use gloves Neither Both Wrong! Thats right! 9 / 312 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! 10 / 312 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! 11 / 312 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! 12 / 312 What could happen if cleaners are NOT used correctly? They may NOT work They could be dangerous Neither Both Wrong! Thats right! 13 / 312 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 Wrong! Thats right! 14 / 312 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! 15 / 312 What must be avoided when designating a storage area for garbage and recyclables? Creating a public health hazard Creating a nuisance Neither Both Wrong! Thats right! 16 / 312 When do garbage containers need to be covered? When NOT in constant use When the operation is closed Neither Both Wrong! Thats right! 17 / 312 Which are guidelines for handling garbage? Remove garbage from the operation quickly Garbage containers must be leak-proof, waterproof, pest-proof, and easy to clean Keep garbage and recyclables away from food and food contact surfaces Outdoor garbage containers must NOT create a nuisance or a public health hazard Wash the inside and outside of garbage containers regularly Wrong! Thats right! 18 / 312 How do dishwashers sanitize items? With hot water With chemicals Neither Both Wrong! Thats right! 19 / 312 How should all sanitized surfaces be dried? Air-dry A towel Neither Both Wrong! Thats right! A towel can contaminate sanitized surfaces and should NOT be used for drying them. 20 / 312 How does time affect a chemical sanitizers effectiveness? Surface must have contact with the sanitizing solution long enough for it to kill the pathogens The amount of time required is different for every kind of sanitizer and is called the contact time Neither Both Wrong! Thats right! Check the manufacturers label on the chemical sanitizer for the recommended contact time or ask your supplier 21 / 312 What should have these features? • Leak Proof• Waterproof• Pestproof• Easy to clean Garbage containers Take home containers Neither Both Wrong! Thats right! 22 / 312 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! 23 / 312 What are the sinks used for when cleaning and sanitizing items in a three-compartment sink? The first sink is where the items are washed The second is where the items are rinsed The third is where the items are sanitized All are correct Wrong! Thats right! 24 / 312 Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food: • RTE food touches a contaminated surface• Contaminated wiping cloths are used on food-contact surfaces• Contaminated food touches or drips onto RTE food• Staff touch contaminated food and then touch RTE food• Contaminated food is combined with another food and NOT cooked What risk factor is demonstrated by these examples? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 25 / 312 A master cleaning schedule ensures that everything gets cleaned regularly. What information should a Master Cleaning Schedule include? How it should be cleaned What should be cleaned When it should be cleaned Who should clean it (assign tasks to specific people) All are correct Wrong! Thats right! Detailed schedule listing all cleaning tasks in an operation when and how they are to be performed and who will perform them 26 / 312 The What does non-porous and porosity mean? A non-porous surface is smooth and sealed, so liquid cannot pass through The porosity of a material describes how easily air and liquids can pass through its surface Neither Both Wrong! Thats right! 27 / 312 What are some things that should be included in your clean-up plan for vomit and diarrhea? Removing a sick guest quickly Cleaning and sanitizing surfaces Segregating a contaminated area How the cleaning-up plan should be implemented Containing liquid and airborne substances and removing them All are correct Wrong! Thats right! 28 / 312 What situation requires utensils to be cleaned and sanitized every four hours? When they are in constant use When they are NOT stored correctly Neither Both Wrong! Thats right! 29 / 312 Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of? Internal temperatures Air temperatures Neither Both Wrong! Thats right! 30 / 312 What are some guidelines for outdoor garbage containers? Keep the containers' drain plugs in place Keep the containers covered with tight-fitting lids It can attract pests and contaminate food equipment and utensils if NOT handled correctly Place the containers on a smooth, durable, and nonabsorbent surface like asphalt or concrete All are correct Wrong! Thats right! 31 / 312 Which of these are situations when food handlers should wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 32 / 312 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! 33 / 312 ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature is recommended by ServSafe for a quats sanitizer solution? 100°F 75°F Neither Both Wrong! Thats right! 34 / 312 When should the sanitizing solution used for storing wet wiping cloths be refilled? When it no longer meets the sanitizer requirements When there's NOT enough to submerge the wiping cloths Neither Both Wrong! Thats right! 35 / 312 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 36 / 312 Which government agencies regulate chemical sanitizers? Environmental Protection Agencies (EPA) State and local regulatory authorities Neither Both Wrong! Thats right! 37 / 312 Why should food be covered when cooking in a microwave? To prevent the surface of the food from drying out To protect the food from contamination Neither Both Wrong! Thats right! 38 / 312 Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Exterior equipment All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 39 / 312 When should food handlers wash their hands? Before starting work Before putting on single-use gloves Before starting a new task Before touching food contact surfaces Before working with clean equipment and utensils Before touching food that will be served raw or undercooked All are correct Wrong! Thats right! 40 / 312 What will happen if produce touches a surface after raw meat, seafood, or poultry? Pathogens transferred to the produce The produce is cross-contaminated Neither Both Wrong! Thats right! 41 / 312 Where should you keep plenty of clean and sanitized thermometers? In clean storage cases Where they are available for staff Neither Both Wrong! Thats right! 42 / 312 Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation? To protect the food from contamination So it doesn't make more people sick Neither Both Wrong! Thats right! 43 / 312 What is cross-contamination? When pathogens are transferred from one surface or food to another When allergens are transferred from one surface or food to another Neither Both Wrong! Thats right! Pathogens are easily transferred among the foods and surfaces in your operation. Cross-contamination is easier to prevent when you understand the different ways that it can happen. 44 / 312 When should food handlers wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 45 / 312 According to ServSafe, what surfaces must be cleaned and sanitized at these times? • After they are used• Every four hours during continuous use• 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 Food-contact surfaces Non-food-contact surfaces Neither Both Wrong! Thats right! 46 / 312 How do dishwashing machines sanitize the surfaces of items? With hot water With a chemical sanitizing solution Neither Both Wrong! Thats right! 47 / 312 Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented? Physical barriers Adequate distancing Neither Both Wrong! Thats right! 48 / 312 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 Wrong! Thats right! 49 / 312 What are some guidelines for handling garbage that will help prevent pests? Throw out garbage quickly Keep outdoor garbage containers tightly covered Store recyclables in clean, pest-proof containers Keep garbage containers clean and in good condition Keep outdoor garbage containers as far away from your building as local regulations allow All are correct Wrong! Thats right! 50 / 312 What must be done with work surfaces, equipment, and utensils before being used for a different type of food? They should be cleaned and rinsed They should be cleaned and sanitized Neither Both Wrong! Thats right! 51 / 312 When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized? Clean them in place In a dishwashing machine Neither Both Wrong! Thats right! 52 / 312 How should glasses and cups be stored? On a clean and sanitized shelf or rack Upside down Neither Both Wrong! Thats right! 53 / 312 Which is a standard method of sanitizing surfaces in a food service operation? Chemical sanitizing Heat sanitizing Neither Both Wrong! Thats right! 54 / 312 The manager of a food service operation must understand and apply these principles: • Purchasing food from approved, reputable suppliers• Controlling time and temperature to prevent the growth of pathogens• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food How should the manager apply these principles? Create procedures that keep food safe Train staff to follow your procedures Neither Both Wrong! Thats right! 55 / 312 What factors influence the effectiveness of a chemical sanitizer? The pH of the solution The temperature of the solution The concentration of the solution The hardness of the water used in the solution The contact-time of the solution with the surface All are correct Wrong! Thats right! 56 / 312 Which describes cross-contamination? Pathogens transferred from a contaminated surface to food Pathogens transferred from one type of food to another Neither Both Wrong! Thats right! 57 / 312 What should be done with all work surfaces, equipment, and utensils before and after each task? Scraped, rinsed, or soaked Cleaned and sanitized Neither Both Wrong! Thats right! 58 / 312 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! 59 / 312 Which is true about aprons? An extra article of clothing is worn over regular clothing to protect it from becoming soiled Aprons prevent food and food contact surfaces from being contaminated by the food handlers' clothing Neither Both Wrong! Thats right! 60 / 312 When too much sanitizer is added to water, the concentration of the solution will be too high. Besides making food taste bad, what else can happen? It might be dangerous It can damage metal Neither Both Wrong! Thats right! 61 / 312 Why should flatware and utensils be stored with their handles up? So they won't be grabbed by their food contact surfaces So they will be grabbed by the handle Neither Both Wrong! Thats right! 62 / 312 Why do the garbage containers in a women’s restroom need to have a cover? For sanitary napkins To deny pests shelter Neither Both Wrong! Thats right! 63 / 312 Which of these are ways that cross-contact can be avoided? Make sure it doesn't touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 64 / 312 What can be done to keep garbage from contaminating food and equipment? Cover garbage containers when they're NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Garbage containers must be leak-proof, water-proof, and pest-proof Cover outdoor garbage containers with tight-fitting lids Keep garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 65 / 312 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! 66 / 312 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 Wrong! Thats right! never rinse items after sanitizing them 67 / 312 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! 68 / 312 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 Wrong! Thats right! 69 / 312 Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored? In a designated storage area Away from food and food-contact surfaces Neither Both Wrong! Thats right! 70 / 312 A Three-Compartment Sink needs to be set up correctly before it can be used to sanitize items. What is the first step in preparing a Three-Compartment Sink? Clean and sanitize the sinks and drainboards Check the sanitizer concentration with a test kit Neither Both Wrong! Thats right! 71 / 312 What happens when produce touches a surface that raw meat, seafood, or poultry has touched? It must be thrown out Cross-contamination Neither Both Wrong! Thats right! 72 / 312 Which of these measures can prevent garbage from attracting pests or contaminating food and equipment? Cover garbage containers when they're NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Use containers that are leak-proof, water-proof, and pest-proof Keep outdoor garbage containers covered with tight-fitting lids Store garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 73 / 312 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! 74 / 312 When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact? Before preparing an Allergen Special Order After preparing an Allergen Special Order Neither Both Wrong! Thats right! 75 / 312 How should the third sink be used for sanitizing in a three-compartment sink? Soak the item in the correct concentration of a chemical sanitizing solution for the specified contact time Soak the item in hot water that is 171°F or higher for at least 30 seconds Neither Both Wrong! Thats right! 76 / 312 What are surface probes used for? Pans Griddles Flat cooking equipment To check the temperature of a surface All are correct Wrong! Thats right! Surface probes can only measure surface temperatures. They can NOT measure internal temperatures. 77 / 312 How can food handlers keep their hair from falling into food and onto food-contact surfaces? By wearing a clean hat Wearing a hair restraint Neither Both Wrong! Thats right! 78 / 312 What are some guidelines and requirements for wet-wiping cloths? Store wet wiping cloths in sanitizer solution between uses Wet wiping cloths are for wiping counters and other equipment surfaces Cloths used for wiping food contact surfaces should never be used for any other purpose Wiping cloths that have contact with raw meat, fish, or poultry need to be kept separate from other cleaning cloths All are correct Wrong! Thats right! 79 / 312 What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature? Thermocouples and Thermistors An Infrared (Laser) Thermometer Neither Both Wrong! Thats right! 80 / 312 What is required in handwashing stations? A garbage container for disposing of paper towels used to dry hands Signage reminding staff to wash hands before returning to work Neither Both Wrong! Thats right! Signage simply means havings signs to notify, remind, or alert people of something. Signage reminding staff to wash hands should be in all languages used by staff in the operation. 81 / 312 Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses? In a sanitizer solution Hung on a hook Neither Both Wrong! Thats right! 82 / 312 Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used? A chemical sanitizing solution Approved for food-contact surfaces Neither Both Wrong! Thats right! 83 / 312 What should you do if a food handler has any of these issues? • A sore throat with a fever• Constant sneezing, coughing, or runny nose• An infected cut or burn that is NOT covered Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 84 / 312 What is the most important thing to consider when storing items after they have been cleaned and sanitized? Presenting them honestly Protection from contamination Neither Both Wrong! Thats right! 85 / 312 Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered? Must be covered with a lid and straw Must be covered with a sip-top lid Neither Both Wrong! Thats right! Check with your local regulatory authority. 86 / 312 Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing? Rinsing can contaminate the surfaces So they will dry faster Neither Both Wrong! Thats right! 87 / 312 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? 75°F 68°F Neither Both Wrong! Thats right! 88 / 312 Which of these should you focus on for an effective cleaning program? Creating a Master Cleaning Schedule Training staff to follow the Master Cleaning Schedule Monitoring the cleaning program to make sure it works All are correct Wrong! Thats right! 89 / 312 What’s the difference between cleaning and sanitizing surfaces? Sanitizing reduces pathogens on a surface to safe levels Cleaning removes dirt and food from a surface Neither Both Wrong! Thats right! 90 / 312 After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done? Dip in water Spray with water Neither Both Wrong! Thats right! 91 / 312 What are some guidelines for the effective use of QUATs (Quaternary Ammonium Compounds) sanitizer? Sanitizer concentration (as per manufacturer's recommendation) Water hardness (500 ppm or less, according to manufacturer's recommendation) Sanitizer contact time (at least 30 seconds) Water pH (per manufacturer's recommendation) Water temperature (75°F or higher) All are correct Wrong! Thats right! 92 / 312 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! 93 / 312 Where should dirty linens be stored until they can be cleaned? Away from food and food-contact surfaces In clean, nonabsorbent containers In clean, washable laundry bags All are correct Wrong! Thats right! 94 / 312 What are some ways to protect food and food contact surfaces from contamination by chemicals? Chemicals must be stored in their original containers Do NOT keep unnecessary or unapproved chemicals in your operation chemicals must never be stored above food or food contact surfaces Store chemicals away from prep areas, food storage areas, and service areas Chemical storage areas must be separated from food and food contact surfaces with a barrier like a wall or partition All are correct Wrong! Thats right! 95 / 312 Which statements are true about the terms clean and cleaning? The word clean describes the appearance and texture of a surface but NOT its safety Cleaning is to remove unwanted visible and tangible substances from a surface A clean surface can have dangerous microorganisms that are too small to see or feel All are correct Wrong! Thats right! 96 / 312 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 Wrong! Thats right! 97 / 312 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! 98 / 312 Which is a step to cleaning and sanitizing surfaces? Scrape food from surfaces Wash the surface Rinse surface Sanitize the surface Allow the surface to air-dry All are correct Wrong! Thats right! Follow these steps to properly clean and sanitize surfaces 99 / 312 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 Wrong! Thats right! 100 / 312 Make sure your cleaning program works by monitoring the daily cleaning routine. What should each cleaning task be checked against every day? The manufacturer's recommendations The Master Cleaning Schedule Neither Both Wrong! Thats right! 101 / 312 Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered? Cuts or burns on the hand or wrist should be covered with an impermeable bandage (finger cot) and a single use glove Cuts or burns on the arm should be completely covered with an impermeable bandage Cuts or burns on other parts of the body should be covered with a dry, durable, and tight-fitting bandage All are correct Wrong! Thats right! 102 / 312 What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food served to a guest with allergies? Cross-contact A cross-connection Neither Both Wrong! Thats right! Cross-contact is transferring allergens and cross-contamination is transferring pathogens. A cross-connection refers a possible backflow of unsafe water in your plumbing system. 103 / 312 What kind of surface should outdoor garbage containers be stored on? Smooth Durable Non-absorbent All are correct Wrong! Thats right! Outdoor garbage containers should be placed on a surface that is smooth, durable, and non-absorbent, like asphalt and concrete. This will make it easier to keep the area clean and help to prevent pests and contamination. 104 / 312 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 Wrong! Thats right! 105 / 312 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! 106 / 312 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! 107 / 312 The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying? So they will be grabbed by the handle So water can drain out Neither Both Wrong! Thats right! 108 / 312 What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing? The sinks should be big enough for your largest items Provide multiple sizes and a latex alternative Neither Both Wrong! Thats right! 109 / 312 What utilities must be available for staff when performing off-site service? Water that is safe for washing hands, cooking, and dishwashing Garbage containers away from food-prep, service, and storage areas Neither Both Wrong! Thats right! 110 / 312 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 111 / 312 What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses? Biological toxins Pathogens Neither Both Wrong! Thats right! Biological toxins are NOT destroyed by heat or chemical sanitizing but pathogens are. 112 / 312 Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using? Instruct your staff in small groups Perform training by area Neither Both Wrong! Thats right! 113 / 312 What are some things to consider when creating your clean-up plan for vomit and diarrhea? When to throw out potentially contaminated food When the clean-up, staff should wear Personal Protective Equipment (PPE) What cleaning tools will be used and how it will be cleaned and sanitized after use Make sure staff are aware of the correct procedures for cleaning, containing, and sanitizing vomit and diarrhea All are correct Wrong! Thats right! 114 / 312 Which guideline must be followed when serving food with utensils? Clean and sanitize utensils between serving tasks Use separate serving utensils for each food Neither Both Wrong! Thats right! 115 / 312 What are the NSF international standards for foodservice equipment? Must be nonabsorbent Must be corrosion-resistant Must be durable (resistant to damage) Must have a smooth surface that is easy to clean All are correct Wrong! Thats right! 116 / 312 What does regular cleaning prevent or remove? Dirt Dust Pests Food buildup Pathogen growth All are correct Wrong! Thats right! Cleaning does NOT destroy pathogens like sanitizing does, but it can prevent them from growing. 117 / 312 What must clean and sanitized equipment, tableware, and utensils be protected from during storage? Moisture Dirt Neither Both Wrong! Thats right! 118 / 312 When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface? It can't measure temperature through metal (stainless steel. aluminum) It can't measure temperature through packaging or glass Neither Both Wrong! Thats right! 119 / 312 What kind of equipment is designed for cleaning and sanitizing solutions to be pumped through it? Clean In Place (CIP) Stationary equipment Neither Both Wrong! Thats right! 120 / 312 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 Wrong! Thats right! 121 / 312 What are some ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don't wash their hands after using the toilet When they have a foodborne illness When they have an infected cut or burn that is NOT covered When they sneeze or cough around food or food contact surfaces When they touch contaminated surfaces, and then they don't wash their hands All are correct Wrong! Thats right! 122 / 312 What are some guidelines for cleaning and sanitizing thermometers? Keep the storage cases for thermometers clean Only use a sanitizing solution that is food contact-safe Always keep plenty of clean and sanitized thermometers available Thermometers must be cleaned, rinsed, sanitized, and air-dried before and after each use All are correct Wrong! Thats right! 123 / 312 Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented? A pest infestation The growth of pathogens Neither Both Wrong! Thats right! 124 / 312 Which of these situations can lead to contaminating food? Sneezing or coughing Working with a foodborne illness Having contact with a sick person Not covering infected cuts or burns Working with diarrhea, jaundice, or vomiting Not washing hands after touching contaminated surfaces All are correct Wrong! Thats right! 125 / 312 What should you do if a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude the food handler from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! An excluded food handler can return to the operation and work with or around food when he or she has a written release from a medical practitioner 126 / 312 Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils? To prevent the spread of Norovirus To avoid contaminating them Neither Both Wrong! Thats right! 127 / 312 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 Wrong! Thats right! 128 / 312 When preparing a chlorine sanitizer solution, 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? At least 100°F Between 75°F and 100°F Neither Both Wrong! Thats right! 129 / 312 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? Between 25 and 50 ppm The manufacturer's recommendations Neither Both Wrong! Thats right! 130 / 312 When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination? Before use After use Neither Both Wrong! Thats right! 131 / 312 What parts of coolers, dry storage areas, and heated holding cabinets need to be cleaned on a regular basis? Their floors Their walls Their shelving All are correct Wrong! Thats right! 132 / 312 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! 133 / 312 What are some work attire guidelines for hair? Don't wear false eyelashes Wear a beard restraint for facial hair Don't wear hair accessories that could become physical contaminants Hair accessories should be limited to items that keep hands out or the hair and hair out or food Wear a clean hat or a hair restraint in food prep areas to prevent hair from falling into food and onto food contact surfaces All are correct Wrong! Thats right! 134 / 312 Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what? Cross-contact A cross-connection Neither Both Wrong! Thats right! 135 / 312 What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy? Harmful pathogens The identified allergen Neither Both Wrong! Thats right! 136 / 312 Which of these are ways that viruses be transferred? Having contact with an infected person Touching a contaminated surface and NOT washing your hands Viruses can be transmitted in beverages and contaminated water Viruses are most often transmitted through the fecal-oral route Viruses do NOT grow in food but can be transmitted to people in food Some viruses can be transmitted by breathing particles of vomit in the air All are correct Wrong! Thats right! 137 / 312 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 Wrong! Thats right! 138 / 312 To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored? On smooth, durable, and nonabsorbent surfaces like concrete or asphalt Away from areas used for food prep, food service, and food storage Where it's NOT creating a public nuisance or health hazard As far away from the building as regulations allow All are correct Wrong! Thats right! 139 / 312 Which of these are food contact surfaces that must be cleaned and sanitized after each use? Utensils Cutting boards Dishware Cutlery Tables Highchairs All are correct Wrong! Thats right! 140 / 312 When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink? By dipping them in water By spraying them with water By using water and a cloth towel All are correct Wrong! Thats right! 141 / 312 What should all lights have to prevent broken glass from contaminating food or food-contact surfaces? Protective covers Shatter-resistant light bulbs Neither Both Wrong! Thats right! 142 / 312 How can you ensure that food handlers are washing their hands correctly? By training them By monitoring them Neither Both Wrong! Thats right! Handwashing is the most important part of personal hygiene. Our hands touch surfaces covered with pathogens that are too small to see, and even healthy people can spread them from one surface to another. 143 / 312 What are some examples of food contact surfaces that must be cleaned and sanitized after each use? Utensils Cutting boards Dishware Cutlery Tables Highchairs All are correct Wrong! Thats right! 144 / 312 How can cross-contamination be avoided when handling produce? Don't serve raw seed sprouts Wash thoroughly under cool running water Hold or store fresh-cut produce at 41°F or lower To prevent cross-contamination, don't allow produce to touch surfaces exposed to raw meat, seafood, or poultry When soaking or storing produce in water, don't mix different kinds of produce or multiple batches of the same produce All are correct Wrong! Thats right! 145 / 312 What is required for equipment and utensils that are used to handle food? They must be cleaned and sanitized between uses They must be approved for use in food service Neither Both Wrong! Thats right! 146 / 312 How should garbage containers be handled to prevent pests? Clean up spills around garbage containers immediately Keep garbage containers clean and in good condition Store recyclables in clean, pest-proof containers Throw out garbage quickly All are correct Wrong! Thats right! 147 / 312 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! 148 / 312 When cleaning and sanitizing items in a three-compartment sink, what is each sink used for? Rinse surface (2nd sink) Sanitize surface (3rd sink) Wash surface (1st sink) All are correct Wrong! Thats right! 149 / 312 When sanitizing food contact surfaces, ensure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution? A wet-wiping cloth A cloth towel Neither Both Wrong! Thats right! 150 / 312 Only drinkable water can touch food and food-contact surfaces. What is this water called? Hard water Potable water Neither Both Wrong! Thats right! 151 / 312 What kind of thermometers only measure the surface temperature of food and equipment? An Infrared (Laser) Thermometer A bimetallic-stemmed thermometer Neither Both Wrong! Thats right! 152 / 312 Where should the instructions to clean equipment be posted? On or near the equipment On the master cleaning schedule Neither Both Wrong! Thats right! 153 / 312 A dry-wiping cloth used to wipe food up spills from clean tableware during service must NOT contain food debris. What condition should these cloths be kept in during use? Dry Visibly clean Neither Both Wrong! Thats right! 154 / 312 If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service? Verify that the water is drinkable Clean and sanitize surfaces Establish physical security in the building Establish time and temperature control of TCS food All are correct Wrong! Thats right! 155 / 312 What should dishwashers have the ability to measure? Water temperature Water pressure Sanitizer concentration All are correct Wrong! Thats right! 156 / 312 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! 157 / 312 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! 158 / 312 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 159 / 312 What are the utility requirements for off-site service? Drinkable water for cooking, dishwashing, and handwashing Garbage containers that are kept away from food and food contact surfaces Neither Both Wrong! Thats right! 160 / 312 When cleaning and sanitizing dishware, the first step is to remove the leftover food and scraps from the surfaces. What is the correct cleaning tool to use for this? A cloth towel A nylon brush or pad Neither Both Wrong! Thats right! 161 / 312 What should be done if food contact surfaces are NOT cleaned and sanitized correctly? Take corrective action immediately Make sure it's done correctly next time Neither Both Wrong! Thats right! 162 / 312 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! 163 / 312 Which are true about how an infrared (laser) thermometer measures temperature? Cannot measure air temperature or the internal temperature of food Use laser technology to measure temperature from a distance It is used to measure the temperature of food and equipment surfaces Reduces the risk of cross-contamination and damage to food All are correct Wrong! Thats right! 164 / 312 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 Wrong! Thats right! 165 / 312 What are these? • Air probe• Surface probe• Immersion probe• Penetration probe Interchangeable probes for a thermocouple or thermistor thermometer Thermometer probes for food, liquids, surfaces, and air Neither Both Wrong! Thats right! 166 / 312 Why must staff be provided with a way to measure time in seconds when using a three-compartment sink? To measure sanitizer contact time For monitoring time and temperature Neither Both Wrong! Thats right! 167 / 312 Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Clean, rinse, and sanitize cookware, utensils, and equipment Avoid letting food touch surfaces that may have touched an allergen Designate specific equipment for preparing food for guests with allergies Wash your hands and change your gloves All are correct Wrong! Thats right! 168 / 312 What are some ways that poor cleaning and sanitizing can allow pathogens to spread from equipment and surfaces to food? When equipment and utensils are NOT cleaned, rinsed, and sanitized between uses When food contact surfaces are wiped clean instead of being cleaned, rinsed, and sanitized When the concentration of a sanitizing solution is NOT strong enough to kill pathogens When wet-wiping cloths are NOT stored in a sanitizing solution between uses All are correct Wrong! Thats right! 169 / 312 Each of these can change how well a chemical sanitizing solution works: • Concentration• Temperature• Contact time• Water hardness• pH What is a chemical sanitizing solution? A liquid that kills pathogens on surfaces A mix of chemical sanitizer and water Neither Both Wrong! Thats right! 170 / 312 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! 171 / 312 Which of these are examples of where contaminants can come from? Dirt The air Dirty surfaces Contaminated water The animals we use for food Chemicals used in the operation People (deliberately or accidentally) All are correct Wrong! Thats right! 172 / 312 When do thermometers need to be cleaned and sanitized? Before each use After each use Neither Both Wrong! Thats right! Clean, rinse, sanitize, and air dry thermometers before and after each use. The cleaner and sanitizer should be approved for use in food service and the thermometers should be stored in a clean storage case. 173 / 312 A properly set up three-compartment sink has clean water in the middle sink for dipping items to rinse them. When is it unnecessary to fill this sink? When items will be sanitized with hot water When items will be spray-rinsed Neither Both Wrong! Thats right! 174 / 312 Why must infected cuts and burns be covered if they are open or draining? Infected cuts and burns contain pathogens To avoid contaminating food and surfaces Neither Both Wrong! Thats right! 175 / 312 How is clean-in-place (CIP) equipment cleaned and sanitized? By pumping a cleaning and sanitizing solution through them According to the manufacturer's instructions Neither Both Wrong! Thats right! Some Clean in Place (CIP) equipment, like soft-serve yogurt machines, are designed to have cleaning and sanitizing solutions pumped through them. 176 / 312 What are the four general categories of cleaners? Delimers Abrasives Detergents Degreasers All are correct Wrong! Thats right! 177 / 312 What is contact time? How long it takes for a sanitizer solution to kill the pathogens on a surface The specific amount of time that a sanitizer solution must make contact with a surface to be effective Neither Both Wrong! Thats right! The contact time for a chlorine sanitizer is 7 seconds and the contact time for iodine or quats sanitizer is 30 seconds. 178 / 312 When is it acceptable for staff to drink beverages near food or food contact surfaces? If the beverage container has a lid or is covered If they drink from a straw or sip-top lid If they avoid contaminating their hands, the container, and surfaces All are correct Wrong! Thats right! 179 / 312 Which of these are guidelines for what indoor garbage containers “should be”? In women's restrooms Easy to clean Away from food and equipment Covered when NOT in use In designated areas Leak-proof Pest-proof Water-proof All are correct Wrong! Thats right! 180 / 312 What is determined by the amount of minerals in your water and can affect how well a sanitizer works? Water hardness Acidity (pH) Neither Both Wrong! Thats right! 181 / 312 What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use? Painted pottery Deli slicer Neither Both Wrong! Thats right! 182 / 312 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 183 / 312 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! 184 / 312 How does careful cleaning prevent a pest infestation? By removing the pest's food supply By destroying insect eggs and nests Neither Both Wrong! Thats right! 185 / 312 Which of these statements are true about three-compartment sinks? It is a set of three large sinks joined together in a row Each sink is used for a different step in the cleaning and sanitizing process To clean and sanitize items manually (by hand) All are correct Wrong! Thats right! The sinks need to be big enough to accommodate the large equipment and utensils that do NOT fit in the dishwasher 186 / 312 Food handlers should remove their aprons any time they leave the prep area. When do aprons need to be removed and stored? Before taking out the garbage Before using the restroom Neither Both Wrong! Thats right! 187 / 312 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! 188 / 312 Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners? Don't mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer's instructions carefully Keep cleaners in their original container with the manufacturer's label Work with your suppliers to determine the right cleaners for your operation Never use one type of cleaner in place of another unless its intended use is the same All are correct Wrong! Thats right! 189 / 312 How should the food-contact surfaces of stationary equipment be kept when they are NOT being used? Covered In a sanitizer solution Neither Both Wrong! Thats right! 190 / 312 Besides concentration, temperature, contact time, and water hardness, what other factor is critical for the effectiveness of chemical sanitizers? Acidity (pH) Water activity (aw) Neither Both Wrong! Thats right! 191 / 312 What kind of units are used to measure concentration? Foot-candles or lux Parts per million (ppm) Neither Both Wrong! Thats right! 192 / 312 When does a garbage container need to be available at a handwashing station? When disposable paper towels are supplied for drying hands When your operation mainly serves a high-risk population Neither Both Wrong! Thats right! 193 / 312 How can dishwashing machines sanitize items? Chemical sanitizers With hot water Neither Both Wrong! Thats right! 194 / 312 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! 195 / 312 Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits? From the manufacturer From your supplier Neither Both Wrong! Thats right! 196 / 312 According to ServSafe, what information should be included on a Master Cleaning Schedule? What should be cleaned When it should be cleaned How it should be cleaned Who should clean it All are correct Wrong! Thats right! 197 / 312 Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Equipment Exteriors All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 198 / 312 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? Onset time Contact time Neither Both Wrong! Thats right! 199 / 312 What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized? They should also be cleaned and sanitized They should be lined with paper or foil Neither Both Wrong! Thats right! 200 / 312 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! 201 / 312 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 Wrong! Thats right! Vomit may contain norovirus which is the most highly contagious foodborne pathogen. Several highly contagious pathogens, including Big Six Pathogens, can be transmitted by feces. It’s important that these substances are properly removed and surfaces cleaned and sanitized correctly. 202 / 312 What are some examples of accidental contamination? Food handlers who don't wash their hands after using the restroom Food handlers who may pass contaminants through illness Neither Both Wrong! Thats right! Food handlers who are sick and don’t wash their hands after using the restroom may contaminate surfaces and food by touching them with feces on their fingers. 203 / 312 When should the sanitizing solution be changed in a three-compartment sink? When the sanitizer concentration falls below the requirements When the temperature of the water falls below the requirements Neither Both Wrong! Thats right! 204 / 312 To deny pests food and shelter, how should garbage be thrown out? Correctly Quickly Neither Both Wrong! Thats right! 205 / 312 What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean? Smooth Durable Non-porous All are correct Wrong! Thats right! Floors, walls, and ceilings in food service operations should be smooth, durable, and non-porous so that it’s easy to keep clean. 206 / 312 What wiping cloths can be used to wipe equipment surfaces and food spills? Dry wiping cloths Wet wiping cloths Neither Both Wrong! Thats right! 207 / 312 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 Wrong! Thats right! 208 / 312 To prevent contamination, chemicals should be stored in their own designated location away from these areas: • Food prep areas• Food-storage areas• Service areas How can chemicals be kept separate from food and food-contact surfaces during storage? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 209 / 312 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! 210 / 312 How can cross-contact be avoided? Do NOT fry different types of food in the same oil, like shrimp, which is a major allergen Do NOT let food touch equipment, utensils, or surfaces that have touched allergens Neither Both Wrong! Thats right! 211 / 312 Why must staff wear a clean hat or a hair restraint in food-prep areas? To help them avoid touching their hair To keep hair out of food and off of surfaces Neither Both Wrong! Thats right! Our hair contains pathogens and it can contaminate food. 212 / 312 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! 213 / 312 What are some ways that food could become contaminated? Having contact with a sick person NOT washing hands after using the restroom Sneezing or vomiting around food or food contact surfaces Touching contaminated surfaces before touching food or food contact surfaces All are correct Wrong! Thats right! 214 / 312 Which is true about mechanically tenderized meat? Meat softened by a machine puncturing its surface with needles or blades to make it more chewable Meat that must be cooked to a higher internal temperature due to an increased risk of contamination Neither Both Wrong! Thats right! When a machine softens meat by puncturing its surface with needles or blades making it easier to chew. 215 / 312 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 Wrong! Thats right! 216 / 312 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 217 / 312 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! 218 / 312 The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed? When the water becomes dirty When the soap suds are gone Neither Both Wrong! Thats right! 219 / 312 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 Wrong! Thats right! 220 / 312 How can cross-contact be avoided? Make sure it doesn't touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 221 / 312 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 222 / 312 Which can spread contaminants in your operation? Sneezing or coughing on food or food contact surfaces Touching dirty surfaces or equipment and then touching food Not cleaning up vomit or diarrhea correctly if someone gets sick in the operation All are correct Wrong! Thats right! 223 / 312 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! 224 / 312 What are some guidelines for the maintenance and storage of cleaning tools and supplies? Air-dry towels overnight Hang mops, brooms, and brushes on hooks to air-dry Never dump mop water or other liquid waste into toilets or urinals Never clean tools in sinks used for handwashing, food prep, or dishwashing Clean and rinse buckets, let them air dry, and store them with other tools All are correct Wrong! Thats right! 225 / 312 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! 226 / 312 What’s the difference between Contact Time and Onset Time? Contact Time is how long it takes a sanitizer to kill pathogens Onset Time is how long it takes for symptoms of an illness to begin Neither Both Wrong! Thats right! 227 / 312 How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized? The manufacturer's recommendations Every day Neither Both Wrong! Thats right! 228 / 312 How are these chemicals used in food service operations? • Chlorine• Iodine• Quats (quaternary ammonium compounds) They are mixed with water to make a solution They are used to kill pathogens on surfaces Neither Both Wrong! Thats right! 229 / 312 When can serving utensils be stored on a food-contact surface during service? The surface is cleaned and sanitized The utensils are serving non-TCS food Neither Both Wrong! Thats right! 230 / 312 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! 231 / 312 Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel? Towel drying is less effective A towel can contaminate the surfaces Neither Both Wrong! Thats right! 232 / 312 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. 233 / 312 How should garbage containers be cleaned? Do NOT clean garbage containers near prep or food storage areas Clean the inside and outside of garbage containers regularly Neither Both Wrong! Thats right! 234 / 312 When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination? Wash hands and change gloves before the next task Clean and sanitize equipment and utensils afterwards Neither Both Wrong! Thats right! 235 / 312 How can items be sanitized with heat? By soaking them in water that is 171°F or higher for at least 30 seconds By using a high-temperature dishwasher Neither Both Wrong! Thats right! 236 / 312 Water, electricity, gas, sewage, and garbage disposal are all examples of what? Utilities Building systems Neither Both Wrong! Thats right! 237 / 312 When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed? When the water becomes soapy When the water becomes dirty Neither Both Wrong! Thats right! 238 / 312 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? A nylon brush or pad A cloth towel Neither Both Wrong! Thats right! 239 / 312 When should food handlers remove their aprons? Before taking out the garbage Before using the restroom When leaving the food prep area All are correct Wrong! Thats right! 240 / 312 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! 241 / 312 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! 242 / 312 What should you do if a food handler is constantly coughing, sneezing, or has a runny nose? Exclude them from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 243 / 312 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you serve a high-risk population Neither Both Wrong! Thats right! 244 / 312 A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution? An ice-water bath Hot water that is at least 171°F Neither Both Wrong! Thats right! 245 / 312 Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners? Don't mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer's instructions carefully Keep cleaners in their original container with the manufacturer's label Work with your suppliers to determine the right cleaners for your operation Don't substitute one type of cleaner for another unless its intended use is the same All are correct Wrong! Thats right! 246 / 312 Which is true about Infrared (laser) Thermometers? Do NOT need to touch surfaces, so there's less chance for cross-contamination Do NOT take readings through glass or metal like stainless steel or aluminum Measures surface temperatures but can NOT measure internal temperatures Must be held as close to the food or equipment as possible to measure temperature All are correct Wrong! Thats right! 247 / 312 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! 248 / 312 Which guideline can prevent cross-contact when preparing an allergen special order? Do NOT cook different types of food in the same oil Do NOT allow food to touch surfaces that have touched allergens Use separate equipment and utensils that are designated for allergens Wash your hands and change gloves before preparing an allergen special order Clean and sanitize food prep stations, cookware, equipment, and utensils before use All are correct Wrong! Thats right! 249 / 312 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 Wrong! Thats right! 250 / 312 What happens if NOT enough sanitizer is used and the concentration of a sanitizer solution is too low? It won't be strong enough to kill pathogens It will be weak and useless Neither Both Wrong! Thats right! 251 / 312 When may the following measures be necessary? • Regain temperature control of TCS food• Restore the physical security of the operation• Clean and sanitize surfaces• Confirm the safety of your water supply During a crisis that could affect the safety of food When serving food at an off-site location Neither Both Wrong! Thats right! 252 / 312 Which of these are ways that viruses can be transmitted? By having contact with an infected person By touching a contaminated surface and NOT washing your hands In contaminated beverages or water By the fecal-oral route In contaminated food By breathing particles of vomit in the air All are correct Wrong! Thats right! 253 / 312 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. 254 / 312 What are some guidelines for storing serving utensils during use? Use separate serving utensils for each food Store serving utensils in the food with the handle extended above the rim of the container If serving non-tcs food, serving utensils can be placed on a clean and sanitized food contact surface Spoons or scoops used to serve food like ice cream or mashed potatoes can be stored under running water Serving utensils can be stored in a container of water that is maintained at a temperature of at least 135℉ All are correct Wrong! Thats right! 255 / 312 How can you prevent contamination of food and food-contact surfaces when using chemicals? Cover them or store them in another place Clean and sanitize surfaces afterward Neither Both Wrong! Thats right! 256 / 312 In what way does ServSafe suggest listing the cleaning tasks on the master cleaning schedule? According to their area in the facility In the order, they should be performed Neither Both Wrong! Thats right! 257 / 312 Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources: Closed portable water containers Private water sources that are regularly tested and maintained Approved public water mains Water transport vehicles All are correct Wrong! Thats right! 258 / 312 Where should outdoor garbage containers kept? As far away from the building as regulations allow On a surface that is smooth, durable, and nonabsorbent Neither Both Wrong! Thats right! 259 / 312 Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Wash, rinse, and sanitize cookware utensils and equipment before using them Avoid letting food touch surfaces that may have touched an allergen Use specific equipment designated for guests with allergies Wash your hands and change your gloves before you begin All are correct Wrong! Thats right! 260 / 312 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! 261 / 312 Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface? Asphalt Concrete Neither Both Wrong! Thats right! 262 / 312 When do food contact surfaces need to be cleaned, rinsed, and sanitized? After they are used After four hours of constant use After handling a different raw TCS food Before working with a different type of food When a task is interrupted and items may have been contaminated All are correct Wrong! Thats right! 263 / 312 The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food? Rinsing Soaking Neither Both Wrong! Thats right! 264 / 312 How can cross-contamination be avoided when prepping food? After each task, clean and sanitize all work surfaces, equipment, and utensils Keep RTE food separate from raw meat, poultry, seafood, and unwashed produce Buy prepared food that doesn't require handling, like precooked chicken breasts or chopped lettuce If you're NOT able to use separate tables to prep different types of food, then prep them at different times Prepare RTE food and raw food at different times and clean and sanitize equipment and surfaces in between All are correct Wrong! Thats right! 265 / 312 According to ServSafe, what must meet these requirements? • Stable• Non-corrosive• Safe Cleaners Sanitizers Neither Both Wrong! Thats right! 266 / 312 When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces? It must have contact with all of the surfaces It must have contact with the surfaces for enough time Neither Both Wrong! Thats right! 267 / 312 Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen? Cooking different types of food in the same fryer oil Letting food touch surfaces that have touched allergens Neither Both Wrong! Thats right! 268 / 312 What items are usually cleaned and sanitized by hand in a three-compartment sink? Pots and pans Items too big for the dishwasher Neither Both Wrong! Thats right! 269 / 312 How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried? At least six inches above the floor and away from the walls Protected from contamination Neither Both Wrong! Thats right! 270 / 312 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? When the sanitizer concentration becomes too low When the solution becomes dirty Neither Both Wrong! Thats right! 271 / 312 What are some guidelines for cleaning and sanitized utensils? Use separate serving utensils for each food Clean and sanitize serving utensils after each serving task Clean and sanitize continuously used utensils every four hours All are correct Wrong! Thats right! 272 / 312 Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important? Cleaning removes the dirt that you can see Sanitizing kills pathogens that you cannot see Neither Both Wrong! Thats right! 273 / 312 What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization? Walls Floors Ceilings Restrooms equipment exteriors All are correct Wrong! Thats right! Nonfood contact surfaces must be cleaned regularly to prevent dust dirt and food residue from building up 274 / 312 What should be done with utensils after each serving task? Store them in the food Clean and sanitize them Neither Both Wrong! Thats right! 275 / 312 Where do contaminants come from? Dirt The air Dirty surfaces Contaminated water The animals we use for food Chemicals used in the operation People (deliberately or accidentally) All are correct Wrong! Thats right! 276 / 312 Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests? By destroying insect eggs Removing hiding places Neither Both Wrong! Thats right! 277 / 312 Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized? To prevent cross-contamination To reduce the pathogens to a safe level Neither Both Wrong! Thats right! 278 / 312 What utilities are required when serving food off-site? Garbage containers that are kept away from food and food contact surfaces Safe water for cooking, dishwashing, and handwashing Neither Both Wrong! Thats right! 279 / 312 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! 280 / 312 Which of these can a delimer remove? Rust Scale Tarnish Calcium or mineral deposits All are correct Wrong! Thats right! 281 / 312 Which of these are ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don't wash their hands after using the toilet When they have a foodborne illness When they touch contaminated surfaces and don't wash their hands When they sneeze or cough around food or food contact surfaces When they have an infected cut or burn that is NOT covered All are correct Wrong! Thats right! 282 / 312 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. 283 / 312 A sanitizing solution must be at the correct temperature to be effective. How can you know the temperature requirements for the sanitizers used in your operation? With a Maximum Registering Thermometer (MRT) By reading the manufacturer's instructions Neither Both Wrong! Thats right! 284 / 312 What is the most important thing to consider when storing cleaning tools? Keeping them available for staff to use often Protecting food and food-contact surfaces from contamination Neither Both Wrong! Thats right! 285 / 312 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! 286 / 312 Which statement is true about a surface probe? Use these to check the surface temperature of flat cooking equipment like a griddle or grill Press the short flat probe directly to a surface and its temperature is displayed digitally Neither Both Wrong! Thats right! This type of thermometer only measures surface temperatures and can NOT be used to check the internal temperatures of food. 287 / 312 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! 288 / 312 Which of these is an example of cross-contact? Using the same fryer oil to cook both shrimp and french fries Handling chocolate chip and peanut butter cookies with the same utensils Not cleaning and sanitizing surfaces before preparing an Allergen Special Order All are correct Wrong! Thats right! Cooking different types of food in the same fryer oil; NOT using separate equipment and utensils for food containing allergens; and failing to clean and sanitize surfaces before preparing food for a guest with allergies, can all cause cross-contact. 289 / 312 If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled? Clean and sanitize the tableware after the guests leave Remove the unused tableware when guests are seated Neither Both Wrong! Thats right! 290 / 312 According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe? • Unplug the unit• Take off the unit’s removable parts• Wash, rinse, and sanitize the parts separately from the unit• Scrape the unit’s surfaces to remove food and debris• Wash the surfaces of the unit• Rinse the surfaces of the unit• Sanitize the surfaces of the unit• Allow the surfaces of the unit to air-dry• Reassemble the unit Clean In Place (CIP) Stationary equipment Neither Both Wrong! Thats right! 291 / 312 What can happen if garbage is NOT handled correctly in your operation? It can attract pests It can contaminate food and food-contact surfaces Neither Both Wrong! Thats right! 292 / 312 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! 293 / 312 These are some common types of cleaners used by food service operations: • Abrasives• Degreasers• Delimers• Detergents When is it acceptable to substitute one type of cleaner with another kind? When both cleaners are intended for the same purpose When both cleaners are approved for use in food service Neither Both Wrong! Thats right! 294 / 312 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! 295 / 312 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! 296 / 312 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! 297 / 312 Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized? Any surface that touches food must be cleaned, rinsed, and sanitized to kill pathogens Surfaces that do NOT touch food only need to be cleaned and rinsed to prevent the accumulation of dirt Neither Both Wrong! Thats right! 298 / 312 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! 299 / 312 When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination? After each task Before each task Neither Both Wrong! Thats right! 300 / 312 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! 301 / 312 What is measured in parts per million (ppm) and indicates how much chemical sanitizer is mixed with the water in a sanitizer solution? Concentration Water hardness Neither Both Wrong! Thats right! 302 / 312 Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer? There is no risk of cross-contamination There is no risk of damaging the food Neither Both Wrong! Thats right! 303 / 312 What is a cleaning program? A system that organizes the cleaning and sanitizing tasks in the operation A program for cleaning and sanitizing based on a Master Cleaning Schedule Neither Both Wrong! Thats right! 304 / 312 The trays and carts used to carry clean tableware and utensils should be checked daily for cleanliness. How often should they be cleaned and sanitized? Before each use As often as needed Neither Both Wrong! Thats right! 305 / 312 What needs to be done to a surface before it can be sanitized? Rinsed Cleaned Neither Both Wrong! Thats right! 306 / 312 Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared for? 500 ppm or less The manufacturer's recommendations Neither Both Wrong! Thats right! 307 / 312 To prevent the contamination of food, why is personal cleanliness essential for food handlers? Pathogens in hair and on skin can be transferred to food and surfaces NOT showering before work allows more pathogens on the hair and skin Neither Both Wrong! Thats right! 308 / 312 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! 309 / 312 When pooling eggs, what must be done between batches? Cook or store the finished eggs promptly Clean and sanitize the containers and utensils Neither Both Wrong! Thats right! 310 / 312 How should outdoor garbage containers be stored to prevent pests and contamination? Outdoor garbage containers should have tight-fitting lids The drain plugs in outdoor garbage containers should be kept closed The lids on outdoor garbage containers should be kept shut at all times Place outdoor garbage containers on a smooth, durable, and nonabsorbent surface All are correct Wrong! Thats right! ServSafe reccomends storing outdoor garbage containers on concrete or asphalt. 311 / 312 Why should you make sure that the test kits for checking the concentration of sanitizer solutions are always available and accessible for staff? To check concentrations often To follow OSHA requirements Neither Both Wrong! Thats right! 312 / 312 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
