ServSafe pt6 - Cleaning & Sanitizing

Multiple Choice

Which of the following best describes the main purpose of sanitizing a surface?

• To remove visible dirt and food particles

• To reduce pathogens to safe levels

• To make the surface look shiny

• To eliminate all bacteria completely

Open Ended

Why is it important to understand the difference between cleaning and sanitizing in a food service environment?

Open Ended

What is the main difference between surfaces that must be cleaned and rinsed versus those that must be cleaned and sanitized?

Multiple Choice

Which of the following surfaces must be cleaned but do NOT need to be sanitized?

• Walls

• Pans

• Knives

• Cutting boards

Multiple Choice

Why is it important to set aside worn or cracked equipment such as cutting boards?

• They are not easy to clean or sanitize and may hold pathogens.

• They are more expensive to replace.

• They are more likely to break during use.

• They are difficult to store.

Open Ended

Describe the steps involved in cleaning and sanitizing a food-contact surface.

Fill in the Blank

Before sanitizing a surface, you should first ___ the surface.

Multiple Select

Which of the following are correct steps for cleaning and sanitizing stationary equipment?

• Unplug the equipment

• Take off the removable parts

• Wash, rinse, and sanitize the parts by hand or in a dishwashing machine

• All of the above

Multiple Select

Which of the following situations requires cleaning and sanitizing of food-contact items?

• After using an item

• Before starting with a different type of food

• After four hours of constant use

• All of the above

Multiple Select

Which situation requires the food handler to clean and sanitize the item being used?

• Jorge has used the same knife to dice onions for an hour.

• Bob finishes trimming a roast and wants to use the same cutting board to fillet fish.

• Shelly walks away to talk to her manager and then returns to chopping lettuce.

• Maria has been slicing cheese on the same slicer from 8:00 a.m. to 12:00 p.m.

Open Ended

Describe two ways to ensure that a sanitizer is effective when cleaning food-contact surfaces.

Multiple Select

Which of the following actions help make sure sanitizers are effective?

• Leaving items in contact with sanitizer for the correct amount of time

• Allowing sanitizer to air-dry on surfaces

• Using cold water for sanitizing

• Wiping sanitizer off immediately

Multiple Select

Which actions prevent a sanitizer from working well?

• Making the sanitizer temperature too high

• Putting extra sanitizer in the solution

• Letting items make contact with the sanitizer solution

• Testing the sanitizer strength with a test kit

Fill in the Blank

Fill in the blank: The first sink in a three-compartment setup should be filled with water at least ___°F.

Multiple Choice

Which step should be performed before adding sanitizer to the third compartment of a three-compartment sink?

• Fill the sink with water

• Check the strength of the sanitizer

• Ask your manager how to do this

• Soak items in sanitizer

Multiple Select

Which actions should be taken when rinsing items in the second sink of a three-compartment sink?

• Dip items in water or spray-rinse them

• Remove any food or detergent

• Change the water when dirty or full of suds

• All of the above

Fill in the Blank

After sanitizing items in the third sink, you should ___ them to prevent contamination.

-

Multiple Choice

What is the first thing you should do when setting up a three-compartment sink?

• Fill the sinks with water.

• Mix the sanitizing solution.

• Mix the detergent solution.

• Clean and sanitize the sinks.

Reorder

Put the steps for cleaning and sanitizing items in a three-compartment sink in order.

• Rinse, scrape, or soak the items.

• Wash the items.

• Rinse the items.

• Sanitize the items.

• Air-dry the items.

1

2

3

4

5

• 1
• 2
• 3
• 4
• 5

Open Ended

Is the Dish Washer Handling Items Correctly? Why or Why Not?

Multiple Choice

Which of the following is NOT a correct practice when loading dish racks in a dishwasher?

• Overloading dish racks

• Using the correct rack for items

• Loading racks so water spray reaches all surfaces

• Ensuring racks are not too empty

Fill in the Blank

Fill in the blank: You should ___ use a towel to dry items after dishwashing.

Multiple Select

What are two important steps to take after a rack comes out of the dishwasher to ensure food safety?

• Check for dirty items and rewash them

• Dry items with a towel and stack them immediately

• Check water temperature and pressure

• Change the water and add more detergent

Open Ended

Why is it important to clear spray nozzles and fill tanks with clean water in a dishwasher?

Open Ended

Is the Garbage Being Handled Correctly? Why or Why Not?

Open Ended

Is the Garbage Container Being Handled Correctly? Why or Why Not?

Open Ended

Is the Garbage Container Being Handled Correctly? Why or Why Not?

Multiple Choice

What is the main risk posed by pests in the operation?

• Cross-Contamination

• Chemical Contamination

• Physical Contamination

• Biological Contamination

Open Ended

After learning about cleaning and sanitizing, what questions do you still have or what would you like to know more about?

Multiple Choice

What is the main difference between cleaning and sanitizing?

• Cleaning removes food and dirt, while sanitizing reduces pathogens to safe levels.

• Cleaning and sanitizing are the same process.

• Sanitizing removes food and dirt, while cleaning reduces pathogens.

• Cleaning only uses water, while sanitizing uses chemicals.

Drag and Drop

The golden rule is ​to clean and sanitize any surfaces that touch ​

Placeholder

.

Drag these tiles and drop them in the correct blank above

food

customer's hands

glassware

silverware