NEW
Font size
WorksheetsServSafe Chapter 12 Review
Total questions: 20
Worksheet time: 10mins
What is sanitizing?
Reducing dirt from surface.
Reducing the water hardness.
Reducing the pathogens to a safe level.
Reducing the PH of the water.
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
every 4 hours
once a week
never
every 3 hours
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dish machine?
Glass
Infrared
Bimetallic stemmed
Maximum registering
What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?
Test the solution with a sanitizer test kit
Use really hot water
Try out the solution on a food contact surface
Miz the solution with equal parts of cleaner and really hot water
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, rinse, sanitize, air dry
Remove food from the surface, sanitize, rinse, wash and air dry
Remove food from the surface, wash, sanitize, air dry then rinse
Remove food from the surface, air dry, wash, rinse, sanitize
What should be done when throwing away chemicals?
Seal the container and recycle it
Follow label instructions and regulatory requirements
Pour leftover chemicals into a drain and throw the container away
Seal the container in a bag and put it in the neighbors dumpster
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
Four inches from the floor
Below cleaning supplies
In drawers that have been washed and sanitized
What is cleaning?
Reducing dirt from the surface
Reducing the PH of the water
Reducing pathogens to a safe level
Reducing the hardness of the water
After cleaning, mops and brooms must be stored?
On the floor with food products
Off of the floor, away from food products
On the floor, away from food products
On the floor away from food products
The final rinse cycle of a high-temperature dishwasher must be at least?
165
182
175
180
When sanitizing items by soaking in hot water, the item must be in contact with the hot water for at least?
20 seconds
30 seconds
45 seconds
1 minute
The order in which a 3 compartment sink is set up is?
Rinse, wash and sanitize
Sanitize, wash, and rinse
Wash, rinse and rinse again
Wash, rinse then sanitize
Cups and bowls should be stored?
On the floor
Upside down
Against the wall
Right side up
Which cleaner is best for everyday use?
Degreaser
Quat
Detergent
Delimer
Abrasive cleaner
What is an acceptable sanitizing method and contact time for a food-contact surface?
Soak item in very hot water for 7 seconds
Soak item in an iodine solution for 7 seconds
Soak item in an ammonium solution for 7 seconds
Soak item in a chlorine solution for 7 seconds
Wiping cloths are permitted for use to?
Clean and sanitize tabletops if stored in a sanitizing solution
Wipe off food preparation cutting boards if they are wet and maintained on the cutting board
Clean food spills if they are dry and clean
Keep hands clean while preparing sandwiches at the preparation table
Used on mineral deposits and other dirt that other cleaners cannot remove
Abrasive cleaners
Degreasers
Delimers
Detergents
Contains a scouring agent that helps scrub hard to remove dirt.
Abrasive cleaners
Degreasers
Delimers
Detergents
Used for different cleaning tasks; contain surfactants that reduce the tension between the dirt and the surface being cleaned.
Abrasive cleaners
Degreasers
Delimers
Detergents
Detergents that contain a grease dissolving agent.
Abrasive cleaners
Degreasers
Delimers
Detergents
