ServSafe PIC #2

True or False: Surfaces must be sanitized before they can be cleaned

• True

• False

true or false; Cleaning reduces the number of pathogens on a surface to safe levels

• true

• false

True or false: Surfaces that come into contact with food should be cleaned and sanitized each time you use them

• true

• false

To be effective, cleaning and sanitizing must be a ___ step process

• two

• three

• four

• five

a surface must be cleaned with a

• chemical sanitizer

• chlorine solution

• detergent

• bleach solution

Food-contact surfaces should be cleaned and sanitized at least every

• seven hours

• six hours

• five hours

• four hours

True or False: You must always clean and sanitize each sink and drainboard before using a three-compartment sink

• true

• false

true or false: after cleaning and sanitizing items in a three-compartment sink, they must be wiped dry with a clean towel

• true

• false

True or False: A test kit should be used to check the concentration of a chemical sanitizer in a three-compartment sink

• true

• false

The third step of the five steps for cleaning and sanitizing is to

• scrape the item

• wash the item

• rinse the item

• air dry the item