Section Ten April 22, 2023 by Brian Klein 16 Section Ten 1 / 131 What can be sanitized by soaking in a chemical sanitizing solution or by going through a high-temperature dishwashing machine? Small Equipment Tableware and utensils Neither Both 2 / 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? Hot water Chemicals Neither Both 3 / 131 What happens if too much sanitizer is used and the concentration of a sanitizer solution is too high? The solution will be too strong and unsafe The solution will be weak and useless Neither Both Using too much sanitizer can also corrode metal and give things a bad taste. 4 / 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? In their storage area In a utility sink Neither Both 5 / 131 Why should a storage area for cleaning tools and supplies have hooks? To hang cleaning tools like mops and brooms For hanging staff items like coats and backpacks Neither Both 6 / 131 Why should flatware and utensils be stored with their handles up? To protect their food contact surfaces Neither Both 7 / 131 How does ServSafe classify the items on this list? • Abrasives • Degreasers • Delimers • Detergents Cleaners Sanitizers Neither Both Your supplier can help you choose the best cleaners for your operation. 8 / 131 Why should chemicals be stored in their original containers? To prevent spills So they can be easily identified Neither Both 9 / 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? To prevent contamination To drain them Neither Both 10 / 131 What is determined by the amount of minerals in your water and can affect how well a sanitizer works? Concentration Water hardness Neither Both 11 / 131 How should the food-contact surfaces of stationary equipment be kept when they are not being used? Open Covered Neither Both 12 / 131 What kind of blend can an operation with a two-compartment sink use once to clean and a second time to sanitize? Hot water A detergent-sanitizer blend Neither Both 13 / 131 The master cleaning schedule should have information about “who should clean it.” How can you do this? Cleaning tasks should be performed as a group effort Each cleaning task should be assigned to a specific staff member Neither Both 14 / 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? Clean and sanitize the sinks Clean and sanitize the drain boards Neither Both 15 / 131 When should the sanitizing solution used for storing wet wiping cloths be changed? When the sanitizer solution becomes too dirty When the sanitizer concentration becomes too weak Neither Both 16 / 131 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? With spacing With partitioning Neither Both 17 / 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? Less than 500 ppm Manufacturer’s recommendation Neither Both 18 / 131 Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using? Train staff in small groups Train staff by area Neither Both 19 / 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? Air-drying is faster A towel could contaminate the surfaces Neither Both 20 / 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? Cleaning removes food and other dirt from a surface. Sanitizing reduces pathogens on a surface to safe levels. Neither Both 21 / 131 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? At least 30 seconds At least 7 seconds Neither Both 22 / 131 Where should the instructions to clean equipment be posted? In the storage area Near the unit Neither Both 23 / 131 How should glasses and cups be stored? On a clean and sanitized surface Upside down Neither Both 24 / 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? Safety Energy saving Neither Both Chemical-sanitizing machines are effective at much lower temperatures. This can save energy in your operation. 25 / 131 Why does a sanitizer solution need to make contact with the object being sanitized for a specific amount of time? So it can be recorded correctly So the sanitizer solution has enough time to kill pathogens. Neither Both 26 / 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? A detergent-sanitizer blend Water that is at least 171°F Neither Both 27 / 131 What is a mix of chemical sanitizer and water called? Sanitizer solution Detergent-sanitizer blend Neither Both 28 / 131 According to ServSafe, what should meet these requirements? • Stable • Non-corrosive • Safe for use in a food service operation Cleaners Sanitizers Neither Both 29 / 131 What kind of units are used to measure concentration? The pH Scale Parts per million Neither Both Concentration is measured in parts per million (ppm). 30 / 131 Where should the buckets used for cleaning be stored after they have been cleaned, rinsed, and air dried? With the other cleaning tools Conveniently located Neither Both 31 / 131 In what way should utensils, tableware, and equipment be stored after they have been cleaned and sanitized? At least six inches off the floor Protected from contamination Neither Both 32 / 131 When monitoring a chemical-sanitizing dishwasher, besides water temperature, and sanitizer levels, what else should be checked? Water temperature Water pressure Neither Both Take appropriate corrective action if the machine is not operating correctly. 33 / 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? Attracting pests The growth of pathogens Neither Both 34 / 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 Receiving, inspecting, and storing deliveries A effective cleaning program Neither Both 35 / 131 In what way does ServSafe suggest listing the cleaning tasks on the master cleaning schedule? In the order that they should be completed Group the cleaning tasks by area Neither Both The master cleaning schedule should have information about every food and nonfood-contact surface that needs to be cleaned. 36 / 131 What should you do when chemicals or cleaning tools have not been used or stored correctly? Throw them out Take corrective action Neither Both 37 / 131 When loading dish racks, how can you make sure that the water spray will reach every surface? By not overloading the dish racks By using the correct dish racks Neither Both 38 / 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? When scraping When spray-rinsing Neither Both 39 / 131 What needs to be done to a surface before it can be sanitized? It must be cleaned It must be rinsed Neither Both 40 / 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? They must soil the walls They must not drip on supplies orequipment Neither Both 41 / 131 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? Hot water Chemicals Neither Both 42 / 131 Why should chemicals always be stored below food, linens, utensils, and equipment and never above them? Better lighting makes the labels easier to read To avoid contamination from spills or leaks Neither Both 43 / 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? When the concentration gets too low. When the solution looks dirty. Neither Both 44 / 131 How can chemicals be used to sanitize equipment, tableware, and utensils? By soaking them in a chemical sanitizing solution. rinsing, swabbing, or spraying them with a chemical sanitizing solution. Neither Both 45 / 131 Liquid waste, such as dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped? In a dishroom sink A designated floor drain Neither Both 46 / 131 What kitchen equipment can cause listeriosis if not cleaned and sanitized every four hours to prevent cross-contamination? A deli slicer Carts or dolly’s Neither Both 47 / 131 What is the most important thing to consider when storing items that have been cleaned and sanitized? The FIFO method Preventing contamination Neither Both 48 / 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? 75°F 68°F Neither Both 49 / 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? Rinsing the item Soaking the item Neither Both 50 / 131 How should storage surfaces like drawers and shelves be treated before storing clean and sanitized items? Cleaned Cleaned and sanitized Neither Both 51 / 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? Dry In a bucket of sanitizing solution Neither Both 52 / 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? Wash, rinse, and sanitize them by hand. Run the parts through a dishwasher if allowed. Neither Both 53 / 131 What are these chemicals often used for in foodservice operations? • Chlorine • Iodine • Quats (quaternary ammonium compounds) Sanitizing Cleaning Neither Both 54 / 131 What mzy need to be updated when there are changes in your operations menu, procedures, or equipment? The safety data sheet The master cleaning schedule Neither Both Encourage your staff to give suggestions for the cleaning program. 55 / 131 What kind of items are usually cleaned and sanitized manually in a three-compartment sink? Large items Pots and pans Neither Both Pots, pans, and other items that are too big for the dish machine are often cleaned by hand in a three-compartment sink. 56 / 131 How often should a soft-serve yogurt machine be cleaned and sanitized, unless the manufacturer recommends differently? Every shift Every day Neither Both A soft-serve yogurt machine and other equipment that holds and dispenses TCS food should be cleaned and sanitized every day, unless the manufacturer recommends differently. 57 / 131 According to ServSafe, what area in your operation should have these features? • Good lighting • Hooks • A utility sink • A floor drain The storage area for cleaning tools and supplies The staff break room Neither Both 58 / 131 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 suds are gone When the water is dirty Neither Both 59 / 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? Where the final rinse is sprayed Where the water sprays into the tank Neither Both 60 / 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? By passing an accredited exam Follow manufacturers’ recommendations Neither Both 61 / 131 What is an example of something that clean and sanitized equipment, tableware, and utensils need to be protected from during storage? Dirt Moisture Neither Both 62 / 131 Why should flatware and utensils be stored with their handles up? To protect their food contact surfaces Neither Both 63 / 131 Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained? Follow the manufacturer’s guidelines Neither Both 64 / 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? Less than 500 ppm As per manufacturer’s recommendation Neither Both 65 / 131 Why should a storage area for cleaning tools and supplies have good lighting? To prevent physical contamination from broken glass So the labels on chemicals are easy to read Neither Both 66 / 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? Contact time Monitoring Neither Both 67 / 131 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 Non-food contact surfaces Food contact surfaces Neither Both 68 / 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? Rinsing the item Soaking the item Neither Both 69 / 131 Where should wiping cloths be kept after they have had contact with raw meat, fish, or poultry? Seperate from other cleaning clothscloths With the other wet wiping cloths Neither Both 70 / 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? Presoak the item Rinse the item Neither Both 71 / 131 Why do the manufacturers’ instructions need to be followed carefully when using cleaners? A cleaner may not work if it’s used incorrectly. A cleaner can be dangerous if it’s used incorrectly. Neither Both 72 / 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? At least 171°F At least 165°F Neither Both 73 / 131 Cleaning tools and supplies can contaminate food and surfaces when they are not used or stored correctly. Where should these items be stored? In a designated area Away from food Neither Both Store cleaning tools in a way that makes it easy to keep the storage area clean. 74 / 131 By what method can a dishwashing machine sanitize items? Heat Chemicals Neither Both 75 / 131 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? Run them through a high-temperature dishwasher. Heating the item in a microwave before use Neither Both 76 / 131 Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation? To prevent others from becoming sick To prevent food from becoming contaminated Neither Both 77 / 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? Every day As needed Neither Both And make sure the tanks are full of clean water. 78 / 131 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 regulatory authority Your Supplier Neither Both 79 / 131 According to ServSafe, what task is best performed in this order? • Scrape • Wash • Rinse • Sanitize • Air-dry manual dishwashing in a three-compartment sink cleaning and sanitizing in a three-compartment sink Neither Both 80 / 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? Cross-connection Cross-contamination Neither Both 81 / 131 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? 30 ppm As per manutacturer’s recommendation Neither Both 82 / 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? Grease traps Mineral deposits Neither Both 83 / 131 What tool can be used to measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine? A maximum registering thermometer Heat-sensitive tape Neither Both The tool must record the highest temperature reached during the sanitizing rinse. 84 / 131 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 nylon brush or pad A cloth towel Neither Both 85 / 131 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? The items will not be cleaned The items will not be sanitized Neither Both 86 / 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? 100°F 75°F Neither Both 87 / 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? That label must include the directions for use That label must be clear enough to read Neither Both 88 / 131 Why do staff need to be provided with a way to measure time in seconds when using a three-compartment sink? To soak items in hot water for 30 seconds when heat sanitizing To measure the contact time when chemical sanitizing Neither Both 89 / 131 What happens if not enough sanitizer is used and the concentration of a sanitizer solution is too low? The solution will be too strong and unsafe The solution will be weak and useless Neither Both 90 / 131 What should be done if food contact surfaces have not been cleaned and sanitized correctly? Review the master cleaning schedule Take corrective action immediately Neither Both 91 / 131 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? Per manufacturer requirements Neither Both 92 / 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? An approved cleaner Neither Both 93 / 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? 75°F or higher 100°F or higher Neither Both 94 / 131 Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing? To give the sanitizer enough time to kill pathogens The surfaces could be contaminated by the water Neither Both 95 / 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? Soaking them in a chemical sanitizing solution. Rinse, swab, or spray them with sanitizing solution. Neither Both 96 / 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? A nylon brush or pad A cloth towel Neither Both 97 / 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? The chemical manufacturer Your supplier Neither Both Make sure they are available at all times and easily accessible to employees. 98 / 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? Every day As needed Neither Both 99 / 131 What must always be followed when using chemicals? The law The manufacturers’ directions Neither Both 100 / 131 Where should wet wiping cloths, that are used for wiping counters and equipment surfaces be stored between uses? Hanging from a hook to air-dry In a sanitizer solution Neither Both 101 / 131 What kind of items are usually cleaned and sanitized in a three-compartment sink? Small items Large items Neither Both 102 / 131 Which government agency regulates chemical sanitizers? State and federal environmental protection agencies. Local regulatory authorities. Neither Both 103 / 131 How should glasses and cups be stored? On a clean and sanitized surface Upside down Neither Both 104 / 131 Besides concentration, temperature, and contact time, what other factor is critical for the effectiveness of chemical sanitizers? Water hardness Water pH Neither Both 105 / 131 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? Every day As often as needed Neither Both Make sure the tanks are filled with clean water. 106 / 131 What kind of wiping cloths can be used to wipe down equipment surfaces and to wipe up food spills? Wet wiping cloths Dry wiping cloths Neither Both Wet and dry wiping cloths are used to wipe up food spills but are used for different surfaces and have different requirements. 107 / 131 Why do sanitized surfaces need to air-dry and should NEVER be dried with a towel? Air-drying is faster A towel could contaminate the surfaces Neither Both 108 / 131 When should the sanitizing solution in a three-compartment sink be changed? If the water temperature is too low If the sanitizer concentration is too low Neither Both 109 / 131 Schedule work shifts in a way that will give staff enough time for cleaning. When does ServSafe recommend scheduling major cleaning? When food will not be contaminated When service will not be interrupted Neither Both Staff should always clean and sanitize when it’s needed. 110 / 131 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? A cloth towel A nylon brush or pad Neither Both 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? When it becomes full of suds When it becomes dirty Neither Both 112 / 131 Why do operations need to have procedures for cleaning up vomit and diarrhea? To avoid attracting pests Because it could contain Norovirus Neither Both 113 / 131 What needs to be avoided when storing cleaning tools? Contaminating equipment Contaminating surfaces Neither Both 114 / 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 Active Managerial Control Master Cleaning Schedule Neither Both 115 / 131 Why should test kits for checking the concentration of sanitizer solution always be available and easy for staff to get? So it’s easy to check often In case of an emergency Neither Both 116 / 131 How long do both quats and an iodine sanitizer solutions need to make contact with a surface to kill pathogens? At least 7 seconds At least 30 seconds Neither Both 117 / 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? According to the manufacturer’s recommendation 8 or less Neither Both 118 / 131 A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried? Blow-drying Air-drying Neither Both Do not stack or store items after cleaning and sanitizing them until they are completely dry. 119 / 131 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? By spraying them with clean water By dipping them in clean water Neither Both 120 / 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? Reduce pathogens to safe levels To prevent cross-contact Neither Both 121 / 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? The sanitizer must have contact with every surface Neither Both 122 / 131 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 Municipality Neither Both 123 / 131 What do these critical factors influence? • Concentration • Temperature • Contact time • Water hardness • pH The effectiveness of chemical sanitizers. The number of pathogens on a surface. Neither Both 124 / 131 When wiping cloths are used for wiping up food spills on counters and equipment surfaces, what else can they be used for? Nothing Non-food contact surfaces Neither Both 125 / 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? A nylon brush or pad A cloth towel Neither Both 126 / 131 When can a cleaner be used as a substitute for another cleaner of a different type? If following the manufacturers instructions If their intended use is the same. Neither Both Always use cleaners in the way that they’re intended. 127 / 131 How can you prevent contamination when using chemicals? Cover or remove items to protect them Clean and sanitize surfaces after using chemicals Neither Both 128 / 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? pH Concentration Neither Both 129 / 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? Cleaning removes food and other dirt from a surface. Sanitizing reduces pathogens on a surface to safe levels. Neither Both 130 / 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? At least 100°F At least 110°F Neither Both Always follow the directions from the manufacturer. 131 / 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? The manufacturers’ recommendations The master cleaning schedule Neither Both Your score is LinkedIn Facebook Twitter VKontakte
