ServSafe Manager Chapter 10

Question 1

Define CLEANING

Answer 1

removes food and other dirt from a surface

Question 2

Define SANITIZING

Answer 2

reduces pathogens on a surface to safe levels

Question 3

Different types of cleaners (4)

Answer 3

detergents
degreasers
delimers
abrasive cleaners

Question 4

What are two ways to sanitize?

Answer 4

heat sanitizing
chemical sanitizing

Question 5

Describe HEAT SANITIZING

Answer 5

soak items in hot water

water must be at least 171*F and soaked for at least 30 seconds

could run items through a high-temperature dishwasher

Question 6

Describe CHEMICAL SANITIZING

Answer 6

tableware, utensils, and equipment can be soaked in a chemical sanitizing solution

rinse, swab, or spray items or surfaces with sanitizing solution

common sanitizing solutions: chlorine, iodine, and quaternary ammonium compounds

Question 7

What are the factors that influence the effectiveness of a sanitizer? (5)

Answer 7

concentration
temperature
contact time
water hardness
pH

Question 8

Explain CONCENTRATION of a sanitizing solution.

Answer 8

the ratio of chemical sanitizer to water (too little, not effective; too much, unsafe)

measured in parts per million (ppm), check concentration with a test kit made for the sanitizer being used

hard water, food bits, and leftover detergent can reduce effectiveness

Question 9

Explain TEMPERATURE of a sanitizing solution.

Answer 9

follow manufacturer’s recommendations for the correct temperature of the solution

Question 10

Explain CORRECT TIME of a sanitizing solution.

Answer 10

the amount of time that a sanitizing solution should be in contact with the object to kill pathogens

Question 11

Explain pH of a sanitizing solution.

Answer 11

must find the pH of your water from you municipality and then work with the supplier to find the correct amount of sanitizer to use for the water

Question 12

What are the steps to clean and sanitize a surface? (5)

Answer 12

1.) Scrape or remove food bits from the surface
2.) Wash the surface
3.) Rinse the surface
4.) Sanitize the surface
5.) Allow the surface to dry

Question 13

When should you clean and sanitize? (5)

Answer 13

Food-contact surfaces must be cleaned and sanitized when:
after they are used

 before working with a different type of food

 after handling different raw TCS fruits and vegetables

 any time there is an interruption during a task and the items 
 being used may have been contaminated

 after four hours if items are in constant use

Question 14

What are the steps for cleaning and sanitizing stationary equipment? (7)

Answer 14

1.) unplug equipment
2.) take the removable pats off the equipment; wash, rinse, and sanitize by hand or through the dishwasher
3.) scrape or remove food from equipment surfaces
4.) wash equipment surfaces; use approved cleaner and tools
5.) rinse the equipment with clean water
6.) sanitized the equipment surfaces, making sure the sanitizer comes in contact with each surface
7.) allow all surfaces to air dry and put together

Question 15

What are the steps for cleaning and sanitizing clean-in-place equipment?

Answer 15

clean and sanitize every day unless otherwise indicated by the manufacturer using cleaning and sanitizing solutions pumped through them