ServSafe Chapter 10 Final

Front

True or False: You should only use cleaners for their intended use. For example, do not use glass cleaner on countertops.

Back

True

Front

True or False: Food contact surfaces must still be sanitized after they have been cleaned and rinsed.

Back

True

Front

If you are sanitizing items in hot water, what temperature must the water be?

Back

171 degrees for at least 30 seconds

Front

All of the following are common types of chemical sanitizers, EXCEPT: Chlorine, Quats, Bleach, Iodine

Back

Bleach

Front

Chemical sanitizers are regulated by: CDC, EPA, FDA, NSF

Back

EPA

Front

Concentration is measured in

Back

Parts Per Million

Front

True or False: There are only test-kits available to check water pH, not water concentration.

Back

False

Front

What is contact time?

Back

The amount of time it takes for a chemical sanitizer to be effective.

Front

If you are using chlorine as a sanitizing agent, how long must your contact time be?

Back

At least 7 seconds

Front

If you are using Iodine or Quaternary Ammonium (Quats) to sanitize, what must your contact time be?

Back

At least 30 seconds