ServSafe Cleaning and Sanitizing Procedures 2

Question 1

What is the correct order for cleaning and sanitizing a food contact surface?

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

Rinse, wash, sanitize, air dry

Answer

Sanitize, wash, rinse, air dry

Answer

Wash, sanitize, rinse, air dry

Question 2

At what minimum concentration should a chlorine sanitizing solution be maintained for food contact surfaces?

Accepted Answer

50 ppm

Answer

25 ppm

Answer

100 ppm

Answer

200 ppm

Question 3

How often should sanitizer concentration be checked when using a three-compartment sink?

Accepted Answer

Each time the sanitizer solution is changed and regularly during use

Answer

Once at the beginning of each shift

Answer

Every four hours

Answer

Only when the health inspector visits

Question 4

Which item should NOT be cleaned and sanitized in a three-compartment sink?

Accepted Answer

Meat slicers that cannot be immersed

Answer

Cutting boards

Answer

Large stockpots

Answer

Mixing bowls

Question 5

What is the minimum water temperature required in the wash compartment of a three-compartment sink?

Accepted Answer

110 degrees F (43 degrees C)

Answer

100 degrees F (38 degrees C)

Answer

120 degrees F (49 degrees C)

Answer

140 degrees F (60 degrees C)

Question 6

When using quaternary ammonium (quat) sanitizer, which factor can reduce its effectiveness?

Accepted Answer

Hard water

Answer

Soft water

Answer

Room temperature water

Answer

Using it on stainless steel