Tubbs ServSafe Ch. 12 Coursebook

Front

What is cleaning?

Back

Reducing dirt from a surface

Front

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? Options: Infrared thermometer, Time-temperature indicator, Maximum registering thermometer, Thermocouple with immersion probe

Back

Maximum registering thermometer

Front

What is sanitizing?

Back

Reducing pathogens to safe levels

Front

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Back

Every 4 hours

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 containing test strips.

Front

What mistake did the food handler make after cleaning the slicer?

Back

Failed to rinse the machine after wiping it down with detergent and water.

Front

What should be done when throwing away chemicals?

Back

Follow label instructions and regulatory requirements.

Front

How should flatware and utensils that have been cleaned and sanitized be stored?

Back

With handles facing up

Front

What is the correct way to clean and sanitize a prep table? A.  Remove food from the surface wash, rinse, sanitize, air-dry, B.  Remove food from the surface, sanitize rinse, wash, air-dry, C.  Remove food from the surface, air-dry, wash, rinse, , D.  Remove food from the surface air-dry, wash, rinse, sanitize

Back

Remove food from the surface, wash, rinse, sanitize, air-dry

Front

This type of cleaner is used on mineral deposits and other dirt that other cleaners cannot remove.

Back

Delimers