ServSafe Manager Chapter 12

Front

What must operations have to effectively clean up vomit and diarrhea?

Back

Written procedures

Front

A food handler needs to clean a range hood. Which cleaner should they use?

Back

Degreaser

Front

Which cleaner should be used for removing the water scale in a steam table?

Back

Delimer

Front

A dish washer needs to remove baked-on food from a pan. Which cleaner should they use?

Back

Abrasive cleaner

Front

A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?

Back

Detergent

Front

What is the definition of sanitizing?

Back

Reducing the pathogens on a surface to safe levels

Front

What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength? Options: Rinse it from the surface, and then apply it a second time. Test the surface to confirm that there are no pathogens. Heat it to the temperature recommended by the manufacturer. Use a test kit to check the sanitizer’s concentration when mixing it.

Back

Use a test kit to check the sanitizer’s concentration when mixing it.

Front

Which factor impacts the effectiveness of chemical sanitizers? Color, Concentration, Air temperature, Air temperature

Back

Concentration

Front

What is the minimum temperature that water must be to sanitize surfaces and manual ware washing?

Back

171°F (77°C)

Front

The three most common types of chemical sanitizers are chlorine, iodine, and

Back

quats.