(Calli) Ch. 10 ServSafe 7th Ed.

A food contact surface must be cleaned and sanitized:

• After every use and before working with a different type of food.

• Every 6 hours.

• Only if the food handler changes gloves.

• At the end of the food handler's shift.

In a heat-sanitizing dishwashing machine, what is he required minimum temperature for the final rinse?

• 152 degrees

• 180 degrees

• 192 degrees

• 200 degrees

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

• Every 4 hours.

• Every 5 hours.

• Every 6 hours.

• Every 8 hours.

If vomit or diarrhea contacts surfaces in the operation, it must be cleaned up correctly to avoid cross contamination. These substances are very contagious and can carry :

• Toxins

• Bacteria

• Norovirus

• Bronchitis

A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?

• Label the working container with its contents.

• Read the safety data sheets (SDS) for the cleaner.

• Use a new wiping cloth when first using the working container.

• Note on the original container.

What is the correct way to clean and sanitize a prep table?

• Remove the food from surface, clean/wash, rinse, sanitize, airdry.

• Remove the food from surface, rinse, clean/wash, sanitize, airdry.

• Sanitize, remove the food from surface, clean/wash, rinse, airdry.

• Airdry, remove the food from surface, clean/wash, rinse, sanitize, .

Which feature is most important for a chemical storage area?

• Good lighting so staff can see chemicals easily.

• Single-use towels for staff to use.

• Nonskid floor mats.

• Emergency shower system.

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

• Infrared thermometer.

• Time- temperature indicator

• Maximum registering thermometer.

• Thermocouple with immersion probe.

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength:

• 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 concentration when mixing it.

To prevent contamination, never clean mops, brushes, or other tools in sinks used for handwashing, food prep, or dish washing.

• True

• False