Module 10 - ServSafe

Question 1

What are two ways to sanitize? (2)

Answer 1

1. Chemicals
2. Heat

Question 2

What must the temperature be to sanitize through heat?

How long should you soak for?

Answer 2

1. At least 171F
2. At least 30 Seconds

Question 3

In a three sink compartment, what should be in the sinks, starting with the first one? (3)

Answer 3

1. Detergent and water to 110F
2. Clean water
3. Sanitizer

Question 4

Should you rinse again after sanitizing? Yes or no

Answer 4

No!

You should also never use a towel to dry them either

Question 5

The temperature of a high temperature dishwasher should be?

Answer 5

180F

Question 6

What are the three common types of chemical sanitizers? (3)

Answer 6

1. Chlorine
2. iodine
3. Quaternary

Question 7

What factors affect the effectiveness of sanitizers? (5)

Answer 7

1. Concentration
2. Temperature
3. Contact time
4. Water hardness
5. pH

Question 8

What can you use to test sanitizer strength?

Answer 8

Test kits

Question 9

What are the five steps to cleaning and sanitizing a surface?

Answer 9

1. Scrape food off the plate
2. Wash the surface
3. Rinse the surface
4. Sanitize the surface
5. Air-dry

Question 10

There are two different types of cloths, what are they? (2)

Answer 10

1. Dry Cloths
2. Wet Cloths

Question 11

Should wet wipes used for raw food be separated from other foods? Yes or No?

Answer 11

Yes!

Question 12

Where should Chemicals be stored? Above or Below other utilities

Answer 12

On the bottom, below food, equipment, everything.

Question 13

What are the three steps to creating a master cleaning schedule? (3)

Answer 13

1. Create
2. Train
3. Monitor

Question 14

What should be on the cleaning schedule? (4)

Answer 14

1. What to clean
2. Who cleans what
3. When to clean
4. How to clean