ServSafe Cleaning and Sanitizing NPHS1

Front

Clean-in-place items, such as a soft-serve yogurt machine, must be cleaned and sanitized how often?

Back

every day

Front

Deli slicers in continuous use must be cleaned and sanitized after how many hours?

Back

4

Front

What is most important for a chemical storage area?

Back

good lighting

Front

Where is the only acceptable place to empty dirty mop bucket water?

Back

utility (service) sink

Front

A server pours some cleaner from its original container into a smaller working container. What must the server do?

Back

label the working container with its contents

Front

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

Back

rinsing

Front

What is the minimum temperature for the final rinse in a heat-sanitizing dish washing machine?

Back

180°F

Front

When is it appropriate to dry dishes with a towel?

Back

never

Front

Where should wet wiping clothes be stored between uses?

Back

In sanitizer solution

Front

Which of the following surfaces do not need to be sanitized? utensils and knives, food prep equipment like meat slicers, floors, walls, and ceilings, cutting boards and prep tables

Back

floors, walls, and ceilings