ServSafe Chapter 10 flashcard

Front

True or False: A maximum registering thermometer is used to check the temperature of the sanitizer rinse cycle in a high-temperature dishwashing machine?

Back

True

Front

True or False: If using Chlorine Bleach as a sanitizer you must have the equipment soak for 30 seconds?

Back

False

Front

True or False: Table top appliances must be 4 inches off the counter?

Back

True

Front

True or False: Before you start washing dishes in a three compartment sink your first task is to check the water temperatures of all three compartments?

Back

False

Front

True or False: If you can identify the chemical cleaner by appearance you do not have to label the bottle?

Back

False

Front

What information should a master schedule have on it?

Back

What should be cleaned, when, by whom, and how

Front

The correct ppm for Chlorine is: 12ppm-25ppm, 25ppm-49ppm, 50ppm-99ppm, 100ppm-132ppm

Back

50ppm-99ppm

Front

How many seconds must you soak equipment for if using Chlorine Bleach as a sanitizer?

Back

7 seconds

Front

How long do you have to soak equipment if using Iodine as a sanitizer?

Back

30 seconds

Front

What should the temperature of the water be if using Chlorine as a sanitizer?

Back

75-100F