ServSafe Chapter 5

Surfaces that touch food must be

• rinsed only

• cleaned only

• rinsed and sanitized

• cleaned and sanitized

What is the first step when cleaning and sanitizing correctly?

• Rinse the surface

• Remove food from the surface

• Sanitize the surface

• Wash the surface

Why is it important to leave a sanitizer on a surface for the correct amount of time?

• To make sure the surface is clean

• to remove food items from the surface more efficiently

• to reduce pathogens on the surface to safe levels

• to kill all the pathogens that may have been on the surface

What should a dish washer do to make sure a sanitizer is effective?

• use extra hot water with sanitizer

• add twice the amount of sanitizer

• leave items in the sanitizer for twice as long

• use a test kit to check the sanitizer's strength

Pests can cause which two types of contamination?

• Chemical and nutritional

• Nutritional and physical

• physical and biological

• biological and chemical

What must the third compartment in a three-compartment sink be filled with?

• water alone

• water and detergent

• water and sanitizer

• water and spot remover

After how many hours of constant use must a food-contact surface be cleaned and sanitized?

• 1

• 2

• 3

• 4

List the steps for cleaning and sanitizing surfaces.

A cutting board is scratched and chipped. What should the food handler do?

• Clean and sanitize it more frequently.

• Use a brush to thoroughly clean dirt from the cracks.

• Set it aside and tell the manager.

• Continue to use it as-is.