ServSafe Certification Cleaning and Sanitizing 3

Question 1

A food establishment uses iodine sanitizer. What is the recommended concentration range?

Accepted Answer

25–75 ppm

Answer

Iodine sanitizer is effective at 25–75 ppm and should be tested to ensure it falls within this range.

Question 2

Which type of surface CANNOT be sanitized using chemical sanitizers alone?

Accepted Answer

Porous wooden surfaces

Answer

Porous wooden surfaces harbor bacteria in their pores and cannot be effectively sanitized with chemicals, which is why wood is generally not approved for food-contact use.

Question 3

What does a sanitizer test kit measure?

Accepted Answer

The concentration of sanitizer in the solution

Answer

Sanitizer test kits measure the concentration of the sanitizing solution to verify it is within the effective range.

Question 4

How often should sanitizer solution in a three-compartment sink be changed?

Accepted Answer

When it becomes visibly dirty or loses concentration

Answer

Sanitizer solution must be changed when it becomes visibly dirty or when testing shows it has dropped below the required concentration.

Question 5

Which water temperature is required for the hot-water sanitizing method in a dishwasher's final rinse?

Accepted Answer

180°F (82°C)

Answer

High-temperature dishwashers must reach 180°F (82°C) at the dish surface during the final rinse to effectively sanitize.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Certification Cleaning and Sanitizing 3