ServSafe Cleaning and Sanitizing NPHS1

Clean-in-place items, such as a soft-serve yogurt machine, must be cleaned and sanitized how often?

• every day

• every 4 hours

• once a week

• every 2 hours

Deli slicers in continuous use must be cleaned and sanitized after how many hours?

• 2

• 4

• 6

• 8

What is most important for a chemical storage area?

• non-skid floor mats

• good lighting

• emergency shower

• reusable gloves

Where is the only acceptable place to empty dirty mop bucket water?

• hand washing sink

• prep sink

• utility (service) sink

• triple sink

A server pours some cleaner from its original container into a smaller working container. What must the server do?

• record the amount of cleaner used in the records file

• label the working container with its contents

• read the MSDS

• use a new towel

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

• air drying

• sanitizing

• polishing

• rinsing

What is the minimum temperature for the final rinse in a heat-sanitizing dish washing machine?

• 135°F

• 220°F

• 180°F

• 171°F

When is it appropriate to dry dishes with a towel?

• When the racks are full

• When the dishes are needed immediately for service

• When the towel was recently cleaned

• never

Where should wet wiping clothes be stored between uses?

• In sanitizer solution

• On racks

• On the prep table

• In an empty bucket

Which of the following surfaces do not need to be sanitized?

• utensils and knives

• food prep equipment like meat slicers

• floors, walls, and ceilings

• cutting boards and prep tables