ServSafe Ch. 10 Review Quiz

A food-contact surface must be cleaned and sanitized

• 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.

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

• Remove food from surface, clean, rinse, sanitize, air-dry

• Remove food from surface, rinse, clean, sanitize, air-dry

• Sanitize, remove food from surface, clean, rinse, air-dry

• Air-dry, remove food from surface, rinse, sanitize, clean

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 first to confirm that there are no pathogens.

• heat it to the temperature recommended by the manufacturer.

• use a test kit to check the sanitizer's concentration when mixing it.

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

• 152ºF (67ºC)

• 180ºF (82ºC)

• 192ºF (89ºC)

• 200ºF (93ºC)

The first step in cleaning and sanitizing items in a three-compartment sink is

• air-drying items.

• washing items in detergent.

• immersing items in sanitizer.

• rinsing, scraping, or soaking items.

Which surfaces must be both cleaned and sanitized?

• Walls

• Cutting boards

• Storage shelves

• Garbage containers

Which feature is most important for a chemical storage area?

• Good lighting

• Single-use towels

• Nonskid floor mats

• Emergency shower system

What is the correct way to store mops in between uses?

• Propped in a corner

• In a clean bucket

• In a utility sink

• On a hook

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 sheet (SDS) for the cleaner.

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

• Note on the original container that some cleaner was put into a working container.

What step must managers take after creating a master cleaning schedule?

• Train staff to follow the program.

• Determine who should do each task.

• Time staff on how long they take to clean.

• Determine what should be cleaned.