Food Service Sanitation

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Food Service Sanitation

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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

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Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

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What kind of surface should outdoor garbage containers be stored on?

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How can cross-contact be avoided?

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What needs to be done to a surface before it can be sanitized?

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Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

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Why should the inside and outside of garbage containers be cleaned often?

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How can food handlers keep their hair from falling into food and onto food-contact surfaces?

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If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled?

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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

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What utilities must be available for staff when performing off-site service?

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

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What can be done to keep garbage from contaminating food and equipment?

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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?

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When pooling eggs, what must be done between batches?

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Why should chemicals never be stored above food or food-contact surfaces?

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How should garbage containers be handled to prevent pests?

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

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

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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?

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Which of these is an example of cross-contact?

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Why must infected cuts and burns be covered if they are open or draining?

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How should all sanitized surfaces be dried?

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What should be done with all work surfaces, equipment, and utensils before and after each task?

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Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

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Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel?

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Which of these are guidelines for operating a dishmachine?

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According to ServSafe, what must meet these requirements?

• Stable
• Non-corrosive
• Safe

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What are some ways that food could become contaminated?

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Which is true about water hardness?

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How is clean-in-place (CIP) equipment cleaned and sanitized?

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Which is true about Infrared (laser) Thermometers?

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Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized?

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What should dishwashers have the ability to measure?

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Which can spread contaminants in your operation?

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What is cross-contamination?

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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?

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What situation requires utensils to be cleaned and sanitized every four hours?

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What is measured in parts per million (ppm) and indicates how much chemical sanitizer is mixed with the water in a sanitizer solution?

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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?

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Which of these are ways that a food handler could cause a foodborne illness outbreak?

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How are items chemically sanitized?

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What parts of coolers, dry storage areas, and heated holding cabinets need to be cleaned on a regular basis?

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What is a high-temperature dishwashing machine?

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How does careful cleaning prevent a pest infestation?

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Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

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When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?

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What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use?

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What are some general guidelines for operating dishwashing machines?

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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?

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Which guideline can prevent cross-contact when preparing an allergen special order?

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When a cloth is being used to wiping up food spills, what else can it be used for?

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

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

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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?

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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?

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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?

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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?

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Which is true about aprons?

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When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

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When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

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What temperature do dish machines need to reach to sanitize items?

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Which of these are situations when food handlers should wash their hands?

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When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying?

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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?

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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?

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When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

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When should the sanitizing solution used for storing wet wiping cloths be refilled?

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What are some guidelines for outdoor garbage containers?

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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?

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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?

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When should food handlers wash their hands?

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What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

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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?

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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?

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How should glasses and cups be stored?

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What are some examples of food contact surfaces that must be cleaned and sanitized after each use?

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According to ServSafe, what information should be included on a Master Cleaning Schedule?

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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?

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What wiping cloths can be used to wipe equipment surfaces and food spills?

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

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How can items be sanitized with heat?

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Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?

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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?

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What are some ways that poor cleaning and sanitizing can allow pathogens to spread from equipment and surfaces to food?

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Which is a standard method of sanitizing surfaces in a food service operation?

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How should garbage containers be cleaned?

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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?

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Which of these are ways that cross-contact can be avoided?

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The What does non-porous and porosity mean?

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Which guideline must be followed when serving food with utensils?

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What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

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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?

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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?

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What are some ways that a food handler could cause a foodborne illness outbreak?

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What’s the difference between Contact Time and Onset Time?

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What are the four general categories of cleaners?

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When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination?

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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?

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How does time affect a chemical sanitizers effectiveness?

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When should the rinsing water be changed in a three-compartment sink?

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The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned?

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Which of these are guidelines for what indoor garbage containers “should be”?

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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?

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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?

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Water hardness can affect how well a sanitizer works. How can you find out how much sanitizer to use for your water?

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Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources:

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When do thermometers need to be cleaned and sanitized?

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How should outdoor garbage containers be stored to prevent pests and contamination?

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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?

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Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

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Which statement is true about a surface probe?

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What is required in handwashing stations?

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Which of these are examples of where contaminants can come from?

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How should the third sink be used for sanitizing in a three-compartment sink?

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What is the minimum water temperature for a dishwashing that uses heat to sanitize items?

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What should all lights have to prevent broken glass from contaminating food or food-contact surfaces?

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Which is true about a booster heater?

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What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

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Why must staff wear a clean hat or a hair restraint in food-prep areas?

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Which is true about mechanically tenderized meat?

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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?

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What are some work attire guidelines for hair?

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What are the requirements for the cleaners used in your operation?

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Which of these can a delimer remove?

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How should chemicals be separated from food and food-contact surfaces in storage?

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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?

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When do food contact surfaces need to be cleaned, rinsed, and sanitized?

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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?

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Which of these measures can prevent garbage from attracting pests or contaminating food and equipment?

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What must be avoided when designating a storage area for garbage and recyclables?

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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?

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Which of these statements are true about three-compartment sinks?

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How are items cleaned and sanitized in most operations?

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

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What kind of units are used to measure concentration?

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Which of these are ways that viruses be transferred?

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What is required for equipment and utensils that are used to handle food?

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Why should flatware and utensils be stored with their handles up?

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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?

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How can you be sure that a high-temperature dishwashing machine reaches the correct temperature to sanitize items during operation?

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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?

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When loading dish racks, how can you ensure the water spray reaches every surface?

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How can you prevent contamination of food and food-contact surfaces when using chemicals?

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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?

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Which of these are ways that viruses can be transmitted?

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To prevent the contamination of food, why is personal cleanliness essential for food handlers?

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To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

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What are these?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

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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?

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What is the most important thing to consider when storing cleaning tools?

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Only drinkable water can touch food and food-contact surfaces. What is this water called?

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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?

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

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Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of?

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How can cross-contact be avoided?

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When can serving utensils be stored on a food-contact surface during service?

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Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners?

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What should be monitored when using a chemical-sanitizing dishwasher?

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Where should outdoor garbage containers kept?

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What are some guidelines for the effective use of QUATs (Quaternary Ammonium Compounds) sanitizer?

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

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How can cross-contamination be avoided when prepping food?

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How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

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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?

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Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented?

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Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

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What are some guidelines for handling garbage that will help prevent pests?

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What kind of thermometers only measure the surface temperature of food and equipment?

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What can staff use to measure the temperature of the water that reaches the surface of items being sanitized in a high-temperature dishwasher?

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When should food handlers wash their hands?

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What is the heat sanitizing method?

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When should the sanitizing solution in a three-compartment sink be changed?

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How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

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What are some examples of accidental contamination?

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When is it acceptable for staff to drink beverages near food or food contact surfaces?

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When should food handlers remove their aprons?

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Which describes cross-contamination?

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What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean?

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When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?

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

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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?

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What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing?

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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?

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Which of these situations can lead to contaminating food?

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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?

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How are these chemicals used in food service operations?

• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

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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?

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What should you do if a food handler has a sore throat with a fever?

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Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

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What should be done if food contact surfaces are NOT cleaned and sanitized correctly?

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What may need to be updated when there are changes in your operations menu, procedures, or equipment?

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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?

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How should items be dried?

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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?

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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

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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?

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Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

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

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What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization?

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When should the sanitizing solution be changed in a three-compartment sink?

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Which are guidelines for handling garbage?

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What are some guidelines for the maintenance and storage of cleaning tools and supplies?

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Water, electricity, gas, sewage, and garbage disposal are all examples of what?

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What are some guidelines and requirements for wet-wiping cloths?

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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?

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When do garbage containers need to be covered?

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Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing?

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How should items be dried after being sanitized in the dish machine?

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According to ServSafe, what task should be performed in this order?

• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

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Which statements are true about the terms clean and cleaning?

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Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved?

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When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact?

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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?

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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?

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Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests?

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Where do contaminants come from?

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In what way does ServSafe suggest listing the cleaning tasks on the master cleaning schedule?

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Make sure your cleaning program works by monitoring the daily cleaning routine. What should each cleaning task be checked against every day?

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Which government agencies regulate chemical sanitizers?

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What should be done with utensils after each serving task?

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How can cross-contamination be avoided when handling produce?

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What are the sinks used for when cleaning and sanitizing items in a three-compartment sink?

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What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

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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?