CH. 10 ServSafe

Select the situation(s) that require the foodhandler to clean and sanitize the item he or she is using to prepare food.

• Jorge has used the same knife to shuck oysters for two hours.

• Bill finishes deboning chicken and wants to use the same cutting board to fillet fish.

• Mary returns to the slicer to continue slicing ham after being called away to help with lunch rush.

• Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00am to 12:00pm.

Equipment food-contact surfaces must meet all of the following conditions except:

• they must be corrosion resistant

• they must be absorbent

• they must be smooth

• they must be resistant to pitting.

Which item needs to be both cleaned and sanitized?

• Floor

• Walls

• Cutting Board

• Ceilings

You want to make a spray solution for use in sanitizing food-contact surfaces in the establishment. What should you do to ensure that you have made a proper sanitizing solution?

• Compare the color of the solution to another solution of known strength.

• Try out the solution on a food-contact surface.

• Test the solution with a sanitizer test kit.

• Use very hot water when making solution.

What is the proper procedure for sanitizing a table that has been used to prepare food?

• Spray it with a strong sanitizing solution, then wipe it dry.

• Wash it with detergent, rinse it, then wipe it with a sanitizing solution.

• Wash it with detergent, then wipe it dry.

• Wipe it with a dry cloth, then wipe it with a sanitizing solution.

If food contact surfaces are in constant use, they must be cleaned and sanitized at

• 4 hour intervals

• 5 hour intervals

• 6 hour intervals

• 8 hour intervals

Which is an improper method for storing clean and sanitized tableware and equipment?

• Storing glasses and cups upside down

• Storing tableware 6 inches off the floor

• Storing flatware in containers with the handles down

• Storing utensils in a covered container until needed

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

• Infrared thermometer

• Time- temperature indicator

• Maximum registering thermometer

• Thermocouple with immersion probe

What is the acceptable contact time when sanitizing food-contact surfaces?

• Soak the item in very hot water for 7 seconds

• Soak the item in an iodine solution for 7 seconds

• Soak the item in a chlorine solution for 7 seconds

• Soak the item in an ammonia solution for 7 seconds

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