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WorksheetsServSafe Chapter 10 Final
Total questions: 45
Worksheet time: 23mins
True or False: You should only use cleaners for their intended use. For example, do not use glass cleaner on countertops.
True
False
True or False: Food contact surfaces must still be sanitized after they have been cleaned and rinsed.
True
False
If you are sanitizing items in hot water, what temperature must the water be?
151 degrees for at least 30 seconds
161 degrees for at least 30 seconds
171 degrees for at least 30 seconds
181 degrees for at least 30 seconds
All of the following are common types of chemical sanitizers, EXCEPT:
Chlorine
Quats
Bleach
Iodine
Chemical sanitizers are regulated by:
CDC
EPA
FDA
NSF
Which of the following factors affect the effectiveness of chemical sanitizers?
Water Temperature
Concentration of Water and Chemical
Contact Time
Water Hardness
Water pH
Concentration is measured in
Parts Per Million
Flux
Pounds
0.0-14.0
True or False: There are only test-kits available to check water pH, not water concentration.
True
False
Why must you clean all of the dishes thoroughly before putting them into the chemical sanitizing solution? Select all that apply.
You will get food particles in your sanitizing solution
You will cause your sanitizer to lose its effectiveness
The food particles can become a choking hazard
All of the above
What is contact time?
How soon you must respond to a customer complaint
How long food can be in the temperature danger zone
The amount of time it takes for a chemical sanitizer to be effective
None of the above
Who can you contact to determine how hard your water is?
EPA
CDC
Local Regulatory Authority
Your Municipality
Who can your find out your water's pH from?
EPA
CDC
Local Regulatory Authority
Your Municipality
If you are using chlorine as a sanitizing agent, how long must your contact time be?
At least 7 seconds
At least 15 seconds
At least 30 seconds
There is no minimal amount of time for chlorine
If you are using Iodine or Quaternary Ammonium (Quats) to sanitize, what must your contact time be?
At least 7 seconds
At least 15 seconds
At least 30 seconds
At least 45 seconds
True or False: Any surface that touches food must be cleaned, rinsed, and sanitized.
True
False
What is the first step to cleaning and sanitizing a surface?
Wash the surface
Rinse the surface
Scrape or remove food bits from the surface
Sanitize the surface
What is the last step to cleaning and sanitizing a surface?
Wash the surface
Sanitize the surface
Allow the surface to air-dry
Rinse the surface
Which of the following is the correct order of cleaning and sanitizing a surface?
Rinse, Scrape and remove food bits, Wash, Air-Dry, Sanitize
Rinse, Scrape and remove food bits, Wash, Sanitize, Air-Dry
Scrape and remove food bits, Wash, Rinse, Air-Dry, Sanitize
Scrape and remove food bits, Wash, Rinse, Sanitize, Air-Dry
When must a food contact surface be cleaned? Select all that apply.
After they are used
Before working with a different type of food
Any time there is an interruption during a task and the items being used may have become contaminated
After four hours on continuous use
After handling different raw TCS fruits and vegetables
All of the steps of cleaning and sanitizing stationary equipment are the same as cleaning and sanitizing a surface, but there are additional steps in the beginning you must do. What are they? Select all that apply
Unplug the machine
Move the equipment out from the wall
Take the removable parts off the machine to be washed separately in the sink
All of the above
What is stationary equipment?
Equipment that are on wheels
Equipment that are temporarily being used
Equipment that cannot be moved
Equipment that requires a Variance
True or False: Some stationary equipment, such as soft serve ice cream machines, can be cleaned by pouring a chemical solution in the machine and running it through the machine.
True
False
In a dishwashing machine that sanitizes with hot water, what must the final rinse temperature be?
At least 150 degrees
At least 160 degrees
At least 170 degrees
At least 180 degrees
If you are sanitizing using a stationary, single-temperature dishwashing machine, that temperature must be at least?
150 degrees
155 degrees
160 degrees
165 degrees
Why should you never overload dishwashing racks?
Water spray will not reach the surfaces of dishes that are packed inside
They will not completely air-dry
It could break the dishes
All of the above
True or False: You can never use a towel to dry dishes, hands, or surfaces.
True
False
What is a maximum registering thermometer used for?
Telling the temperature of poultry food items
Gives the highest temperature an oven has reached
Gives the highest temperature a fryer has reached
Gives the highest temperature a dishwasher's water has reached
Three-compartment sinks must be set-up correctly prior to washing dishes. What must be done?
Clean and sanitize each sink and drain board
Fill the first sink with detergent and water that is at least 110 degrees.
Fill the third sink with water and sanitizer solution to the right temperature
Provide a clock with a second hand
Have towels available to dry off dishes
True or False: All of the steps to cleaning and sanitizing a surface are the same for cleaning and sanitizing dishes: Scrape items off before washing, Wash items, Rinse items, Sanitize items, Air-Dry items.
True
False
True or False: You should never rinse items after they have been sanitized.
True
False
True or False: Cups and glasses should always be stored upwards.
True
False
True or False: Utensils should always be stored with the handles facing upwards.
True
False
Wet cloths should always be stored in:
The sanitizing solution in the sink
A bucket of a mixed concentration of water and detergent
A bucket of sanitizing solution
All of the above are places wet cloths can be stored
Cleaning storage areas must have which of the following? Select all that apply.
Good lighting
Hooks for hanging items
Utility sink
Floor Drain
Garbage can
True or False: Mop water can only be dumped in a mop sink or a utility sink.
True
False
True or False: Mops must always be hung up when not in use.
True
False
True or False: Any chemical you use in our operation must be approved by the local regulatory authority.
True
False
True or False: Chemicals must have a label on their container.
True
False
In addition to creating a master cleaning schedule, you will need to: Select all that apply
Train your staff to follow it
Provide your staff with approved cleaning supplies
Monitor the program to make sure it works
All of the above
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Infrared Thermometer
Maximum Registering Thermometer
Time-Temperature Indicator
Thermocouple with Immersion Probe
What must food handlers do to ensure sanitizing solution for food-contact surfaces have been made correctly?
Use very hot water when making the solution
Test the solution with a sanitizer kit
Mix the solution with equal parts of water
Try out the solution on a food-contact surface
John is getting ready to wash dishes in a three compartment sink. What should his first step be?
Remove leftover food from the dishes
Make sure there is a working clock with a second hand
Fill the first sink with detergent and water
Clean and sanitize the sinks and drain boards
Which feature is most important for a chemical storage area?
Good lighting
Nonskid floor mats
Single-use towels
Emergency shower system
What information should a master cleaning schedule contain?
What should be cleaned and when
What should be cleaned, when, and by whom
What should be cleaned, when, whom, and how
What should be cleaned, when, whom, how, and why
Ciguatoxin is a toxin that comes from:
Beef
Poultry
Fungi
Seafood
