Chapter 12 servsafe weekly flashcard

Front

What must operations have to effectively clean up vomit and diarrhea?

Back

Written procedures

Front

What is the definition of sanitizing?

Back

Reducing the pathogens on a surface to safe levels

Front

What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?

Back

Use a test kit to check the sanitizer’s concentration when mixing it.

Front

Which factor impacts the effectiveness of chemical sanitizers? Color, Concentration, Air temperature, Storage container

Back

Concentration

Front

Surfaces can be sanitized using chemicals or

Back

heat.

Front

What is the minimum temperature that water must be to sanitize surfaces?

Back

171°F (77°C)

Front

The three most common types of chemical sanitizers are chlorine, iodine, and

Back

quats.

Front

What is the contact time for chlorine sanitizer at 50-99 ppm?

Back

At least 7 seconds

Front

What is the contact time for iodine sanitizer at 12.5-25 ppm?

Back

At least 30 seconds

Front

Which item requires sanitizing? Options: Flooring, Knives, Walls, Ovens

Back

Knives