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

ServSafe Food Handler Part 5 Flashcard

Flashcard
•
Specialty, Other
•
9th - 12th Grade
•
Hard
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20 questions
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1.
FLASHCARD QUESTION
Front
Back
Cutting boards
2.
FLASHCARD QUESTION
Front
What is sanitizing?
Back
Reducing pathogens to safe levels
3.
FLASHCARD QUESTION
Front
What is cleaning?
Back
Reducing dirt from a surface
4.
FLASHCARD QUESTION
Front
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
Back
Every 4 hours
5.
FLASHCARD QUESTION
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.
6.
FLASHCARD QUESTION
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
7.
FLASHCARD QUESTION
Front
Which does not require sanitizing? Plates, Knives, Walls, Tongs
Back
Walls
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