ServSafe - Chapter 10 - Cleaning and Sanitizing - Study Questions

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Maximum registering thermometer

What is the acceptable contact time when sanitizing food-contact surfaces?

Soak the item in a chlorine solution for 7 seconds.

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours

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 kit.

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Clean and sanitize the sinks and drain boards.

Which feature is most important for a chemical storage area?

Good lighting

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse, sanitize, air-dry

Peter the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Label the working container with its contents

What information should a master cleaning schedule contain?

What should be cleaned, when, by whom, and how