My Servsafe Lab Chapter 10: Cleaning and Sanitizing

My Servsafe Lab Chapter 10: Cleaning and Sanitizing

11th - 12th Grade

54 Qs

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My Servsafe Lab Chapter 10: Cleaning and Sanitizing

My Servsafe Lab Chapter 10: Cleaning and Sanitizing

Assessment

Quiz

Life Skills

11th - 12th Grade

Hard

Created by

Patricia Guerra

Used 44+ times

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54 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is sanitizing?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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 7 hours

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit.
Use very hot water when making this solution.
Try out the solution on a food contact surface.
Mix the solution with equal parts water.

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A food handler was assigned to clean a slicer that was too difficult to move.  The slicer was unplugged.  Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink.  Food bits on the slicer were removed.  After the machine was wiped down with detergent and water, it was sanitized and allowed to air dry.  Then the food handler put the machine back together.  What mistake did the food handler make?
Test the solution with a sanitizer kit.
Failed to sanitize the machine before taking the removable parts off
Failed to rinse the machine after wiping it down with detergent and water
Failed to wash the machine with detergent and water before taking it apart

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What should be done when throwing away chemicals?
Seal the container and recycle it.
Seal the container in a bag and place it in the garbage.
Follow label instructions and regulatory requirements.
Pour leftover chemicals into a drain and throw the container away.

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
Below cleaning supplies
In drawers that have been washed and rinsed
Four inches (10 cm) from the floor

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