ServSafe Food Handler Part 5 Flashcard

Front

Which surface needs to be cleaned and sanitized? Options: Walls, Floors, Cutting boards, Garbage containers

Back

Cutting boards

Front

What is sanitizing?

Back

Reducing pathogens to safe levels

Front

What is cleaning?

Back

Reducing dirt from a surface

Front

If food-contact surfaces are in constant use, how often must they be cleaned 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

What is the correct way to clean and sanitize a prep table? Options: Remove food from the surface, wash, rinse, sanitize, air-dry; Remove food from the surface, sanitize, rinse, wash, air-dry; Remove food from the surface, wash, sanitize, air-dry, rinse; Remove food from the surface, air-dry, wash, rinse, sanitize

Back

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

Front

Which does not require sanitizing? Plates, Knives, Walls, Tongs

Back

Walls

Front

The first step in cleaning and sanitizing items in a three-compartment sink is

Back

rinsing, scraping, or soaking items.

Front

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

Back

Rinsing

Front

A food-contact surface must be cleaned and sanitized

Back

before working with a different type of food.