Section Ten

16

Section Ten

1 / 131

The trays and carts that are used to carry clean tableware and utensils should be checked every day for cleanliness. How often should they be cleaned and sanitized?

2 / 131

What is an example of something that clean and sanitized equipment, tableware, and utensils need to be protected from during storage?

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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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Why should chemicals be stored in their original containers?

5 / 131

To be effective, a sanitizing solution must be at the correct temperature. How can you know the temperature requirements for the type of sanitizer that your operation uses?

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When cleaning and sanitizing food contact surfaces, the first step is to scrape or remove food bits from the surface. What is the correct cleaning tool to use for this?

7 / 131

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

8 / 131

ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature does ServSafe recommend for a quats sanitizer solution?

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We can sanitize items with heat by soaking them in water that is 171°F or higher for at least 30 seconds. What is another way to sanitize items with heat?

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

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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?

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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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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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What needs to be avoided when storing cleaning tools?

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By what method can a dishwashing machine sanitize items?

16 / 131

What is a mix of chemical sanitizer and water called?

17 / 131

Which government agency regulates chemical sanitizers?

18 / 131

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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Why should test kits for checking the concentration of sanitizer solution always be available and easy for staff to get?

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Sanitizing means killing the pathogens that still remain on a surface after it has been cleaned. Everything that has contact with food must be sanitized. What sanitizing method is commonly used in food service?

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What happens if not enough sanitizer is used and the concentration of a sanitizer solution is too low?

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When loading dish racks, how can you make sure that the water spray will reach every surface?

23 / 131

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

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

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Food can become baked onto dishware if the water is too hot in a high-temperature dishwashing machine. What can happen if the water is not hot enough?

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If chemicals cannot be stored in a designated area away from food, linens, utensils, and equipment how can they be kept separate from these items to prevent contamination?

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Why should a storage area for cleaning tools and supplies have good lighting?

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How should storage surfaces like drawers and shelves be treated before storing clean and sanitized items?

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What is the most important thing to consider when storing items that have been cleaned and sanitized?

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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?

31 / 131

A properly set up three-compartment sink has clean water in the middle sink. This sink is used for dipping items to rinse them. When is it unnecessary to fill this sink?

32 / 131

Keep chemicals in their original container with the manufacturer’s label. The chemical’s name and instructions for its use should be clear enough to read. How should the new container be labeled if transferred to a different container for a task?

33 / 131

What kitchen equipment can cause listeriosis if not cleaned and sanitized every four hours to prevent cross-contamination?

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The contact time for a sanitizer solution is the amount of time that it must have contact with a surface to kill the pathogens on it. What is the contact time for chlorine sanitizer?

35 / 131

What kind of units are used to measure concentration?

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According to ServSafe, what kind of surfaces must be cleaned and sanitized at these times?

• After they are used
• 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
• Every four hours during continuous use

37 / 131

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

38 / 131

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

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After washing items in the first sink of a three-compartment sink,  the leftover food and detergent must be rinsed from their surfaces before they can be sanitized. How is this done?

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

41 / 131

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

42 / 131

How should glasses and cups be stored?

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

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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?

45 / 131

According to ServSafe, what should meet these requirements?
• Stable
• Non-corrosive
• Safe for use in a food service operation

46 / 131

Nonfood-contact surfaces, such as floors, walls, ceilings, and equipment exteriors need to be cleaned regularly to prevent dust, dirt, and food residue from building up. What else will be prevented?

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

48 / 131

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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Check the dishwasher at least once a day. Ensure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

50 / 131

Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer that is being used. Where can you be sure to get the correct test kits?

51 / 131

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

52 / 131

How does ServSafe classify the items on this list?
• Abrasives
• Degreasers
• Delimers
• Detergents

53 / 131

According to ServSafe, what task is best performed in this order?
• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

54 / 131

What happens if too much sanitizer is used and the concentration of a sanitizer solution is too high?

55 / 131

Why should a storage area for cleaning tools and supplies have hooks?

56 / 131

A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried?

57 / 131

Check chemical-sanitizing machines at least once a day. Make sure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

58 / 131

What kind of items are usually cleaned and sanitized manually in a three-compartment sink?

59 / 131

What do these critical factors influence?
• Concentration
• Temperature
• Contact time
• Water hardness
• pH

60 / 131

What are these chemicals often used for in foodservice operations?
• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

61 / 131

A properly set up three-compartment sink will have a chemical sanitizing solution in its last sink. What can be used as an alternative to sanitizing solution?

62 / 131

According to ServSafe, what kind of schedule should you create that includes this information?
• What should be cleaned
• When it should be cleaned
• How it should be cleaned
• Who should clean it

63 / 131

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?

64 / 131

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?

65 / 131

Why do the manufacturers’ instructions need to be followed carefully when using cleaners?

66 / 131

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

67 / 131

When dry-wiping cloths are used to wipe food spills from tableware, they must be visibly clean without food debris. What other condition should they be kept in during use?

68 / 131

When food service chemicals are not used or stored correctly they can be hazardous. What is one of the biggest risks with these chemicals?

69 / 131

When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working properly. What other kind of build-up should be removed if needed?

70 / 131

The final sanitizing rinse in a high-temperature dishwashing machine must be at least 180°F to properly sanitize items. What should it be in a stationary-rack, single-temperature machine?

71 / 131

In what way should utensils, tableware, and equipment be stored after they have been cleaned and sanitized?

72 / 131

When preparing an iodine sanitizer solution, the water pH must be 5 or less, or according to the manufacturer’s recommendation. What should the water pH be when preparing a quats sanitizer solution?

73 / 131

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

74 / 131

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?

75 / 131

When wiping cloths are used for wiping up food spills on counters and equipment surfaces, what else can they be used for?

76 / 131

Why should chemicals always be stored below food, linens, utensils, and equipment and never above them?

77 / 131

After cleaning tools have been used they should be cleaned and allowed to air dry. What is important about the way that mops are air-dried?

78 / 131

A three-compartment sink needs to be set up properly before it can be used to sanitize items. What is the first step in preparing a three-compartment sink?

79 / 131

What kind of items are usually cleaned and sanitized in a three-compartment sink?

80 / 131

When monitoring a chemical-sanitizing dishwasher, besides water temperature, and sanitizer levels, what else should be checked?

81 / 131

Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained?

82 / 131

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

83 / 131

How can you prevent contamination when using chemicals?

84 / 131

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

85 / 131

What should be done if food contact surfaces have not been cleaned and sanitized correctly?

86 / 131

What kind of blend can an operation with a two-compartment sink use once to clean and a second time to sanitize?

87 / 131

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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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?

89 / 131

When can a cleaner be used as a substitute for another cleaner of a different type?

90 / 131

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 item’s surfaces if they have dried on food?

91 / 131

The master cleaning schedule should have information about “who should clean it.” How can you do this?

92 / 131

When sanitizing stationary equipment, the concentration of the sanitizer must be at the required level. What is important about the way the sanitizer is applied?

93 / 131

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after they have been taken off the unit?

94 / 131

Mops, brushes, or other cleaning tools should not be cleaned in sinks used for handwashing, food prep, or dishwashing. To prevent contamination, where should these items be cleaned?

95 / 131

Monitor the cleaning program to ensure it works by supervising the daily cleaning routines. What should each cleaning task be checked against every day?

96 / 131

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?

97 / 131

Liquid waste, such as dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

98 / 131

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

99 / 131

What should you do when chemicals or cleaning tools have not been used or stored correctly?

100 / 131

Natural minerals dissolved in water increase its hardness and reduce the effectiveness of a sanitizing solution. Prepare chlorine and iodine solutions according to manufacturer recommendations. What level of water hardness should quats be prepared to?

101 / 131

When preparing a solution of chlorine Sanitizer 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?

102 / 131

Why do staff need to be provided with a way to measure time in seconds when using a three-compartment sink?

103 / 131

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?

104 / 131

When sanitizing food contact surfaces, make sure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

105 / 131

A high-temperature machine is a dishwasher that uses hot water to clean and sanitize items. These dishwashers must have a built-in thermometer that checks the water temperature at the manifold. Where is the manifold located in the machine?

106 / 131

What is measured in parts per million (ppm) and compares the amount of a chemical sanitizer to the amount of water in a sanitizer solution?

107 / 131

When cleaning and sanitizing food contact surfaces, the fifth and final step is to allow the surface to air-dry. Why should a towel NEVER be used to dry a surface after it has been sanitized?

108 / 131

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

109 / 131

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

110 / 131

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?

111 / 131

When cleaning and sanitizing in a three-compartment sink, use the second sink to rinse the items by dipping or spraying them with clean water. If the items are being dipped, when should the water be changed?

112 / 131

When cleaning and sanitizing items in a three-compartment sink, the last step is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?

113 / 131

Cleaning tools and supplies can contaminate food and surfaces when they are not used or stored correctly. Where should these items be stored?

114 / 131

According to ServSafe, what kind of 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 that it’s working

115 / 131

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

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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 item’s surfaces if they have dried on food?

117 / 131

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?

118 / 131

How should glasses and cups be stored?

119 / 131

What must always be followed when using chemicals?

120 / 131

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

121 / 131

According to ServSafe, what area in your operation should have these features?
• Good lighting
• Hooks
• A utility sink
• A floor drain

122 / 131

Where should wet wiping cloths, that are used for wiping counters and equipment surfaces be stored between uses?

123 / 131

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

124 / 131

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

125 / 131

A three-compartment sink with the proper set up has detergent and water in the first sink for washing the items. What temperature should the water be?

126 / 131

What kind of wiping cloths can be used to wipe down equipment surfaces and to wipe up food spills?

127 / 131

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the build-up of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

128 / 131

Where should the instructions to clean equipment be posted?

129 / 131

How can chemicals be used to sanitize equipment, tableware, and utensils?

130 / 131

How often should a soft-serve yogurt machine be cleaned and sanitized, unless the manufacturer recommends differently?

131 / 131

Everything that has contact with food must be sanitized. This is done to kill the pathogens that still remain on surfaces after cleaning and rinsing. What method can be used for this?