

Tubbs ServSafe Ch. 12 Coursebook
Flashcard
•
Other
•
11th - 12th Grade
•
Practice Problem
•
Hard
Cheryl Halladay
FREE Resource
Student preview

25 questions
Show all answers
1.
FLASHCARD QUESTION
Front
What is cleaning?
Back
Reducing dirt from a surface
2.
FLASHCARD QUESTION
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
3.
FLASHCARD QUESTION
Front
What is sanitizing?
Back
Reducing pathogens to safe levels
4.
FLASHCARD QUESTION
Front
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
Back
Every 4 hours
5.
FLASHCARD QUESTION
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.
6.
FLASHCARD QUESTION
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.
7.
FLASHCARD QUESTION
Front
What should be done when throwing away chemicals?
Back
Follow label instructions and regulatory requirements.
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