ServSafe Manager Chapter 12

What must operations have to effectively clean up vomit and diarrhea?

• Written procedures

• Monthly health inspections

• Specialized cleaning permits

• Designated employees  

A food handler needs to clean a range hood. Which cleaner should they use?

• Detergent

• Degreaser 

• Delimer 

• Abrasive cleaner 

Which cleaner should be used for removing the water scale in a steam table?

• Detergent

• Degreaser 

• Delimer 

• Abrasive cleaner 

A dish washer needs to remove baked-on food from a pan. Which cleaner should they use?

• Detergent

• Degreaser 

• Delimer

• Abrasive cleaner 

A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?

• Detergent

• Degreaser 

• Delimer 

• Abrasive cleaner 

What is the definition of sanitizing? 

• Washing a surface to a clean level

• Using a cloth on a surface until it is clean 

• Lowering the amount of dirt on a surface to safe levels

• Reducing the pathogens on a surface to safe levels

What should be done to ensure that a 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 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.

Which factor impacts the effectiveness of chemical sanitizers?

• Color 

• Concentration 

• Air temperature 

• Air temperature 

Surfaces can be sanitized using chemicals or

• heat.

• alcohol. 

• acids.

• disinfectants.

What is the minimum temperature that water must be to sanitize surfaces?

• 140°F (60°C) 

• 165°F (74°C)

• 171°F (77°C) 

• 180°F (82°C)