ServSafe Chapter 10 Flashcard

Front

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Back

Maximum registering thermometer

Front

What is sanitizing?

Back

Reducing pathogens to safe levels

Front

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Back

Every 4 hours

Front

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Back

Test the solution with a sanitizer kit.

Front

How should flatware and utensils that have been cleaned and sanitized be stored?

Back

With handles facing up

Front

What is the correct way to clean and sanitize a prep table? A.  Remove food from the surface wash rinse sanitize, air-dry, B.  Remove food from the surface, sanitize rinse, wash, air-dry, C.  Remove food from the surface, air-dry, wash, rinse, , D.  Rermove food from the surface air-dry, wash, rinse, sanitize

Back

Remove food from the surface, wash, rinse, sanitize, air-dry.

Front

If you are sanitizing items in hot water, what temperature must the water be?

Back

171 degrees for at least 30 seconds

Front

If you are using chlorine as a sanitizing agent, how long must your contact time be?

Back

At least 7 seconds

Front

What is the last step to cleaning and sanitizing a surface?

Back

Allow the surface to air-dry

Front

Which of the following is the correct order of cleaning and sanitizing a surface? Scrape and remove food bits, Wash, Rinse, Sanitize, Air-Dry

Back

Scrape and remove food bits, Wash, Rinse, Sanitize, Air-Dry