Chapter 12 servsafe  weekly flashcard

Chapter 12 servsafe weekly flashcard

Assessment

Flashcard

Life Skills

9th Grade

Hard

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30 questions

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1.

FLASHCARD QUESTION

Front

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

Back

Written procedures

2.

FLASHCARD QUESTION

Front

What is the definition of sanitizing?

Back

Reducing the pathogens on a surface to safe levels

3.

FLASHCARD QUESTION

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.

4.

FLASHCARD QUESTION

Front

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

Back

Concentration

5.

FLASHCARD QUESTION

Front

Surfaces can be sanitized using chemicals or

Back

heat.

6.

FLASHCARD QUESTION

Front

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

Back

171°F (77°C)

7.

FLASHCARD QUESTION

Front

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

Back

quats.

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