ServSafe Cleaning and Sanitizing Procedures Questions and Answers 1

Question 1

What is the correct sequence of the five steps for cleaning and sanitizing a food-contact surface?

Accepted Answer

Scrape, Wash, Rinse, Sanitize, Air-dry

Answer

The proper procedure is to first scrape or remove food bits, then wash the surface with a cleaning solution, followed by rinsing with clean water, then applying a sanitizer solution, and finally allowing the surface to air-dry.

Question 2

When using hot water to sanitize items in a three-compartment sink, what is the minimum water temperature and contact time required?

Accepted Answer

171°F (77°C) for 30 seconds

Answer

To properly sanitize with hot water in a manual operation like a three-compartment sink, items must be immersed in water that is at least 171°F (77°C) for a minimum of 30 seconds.

Question 3

A food handler is checking the concentration of a chlorine-based sanitizer. The test kit shows a concentration of 75 ppm. According to ServSafe guidelines, what should the food handler do?

Accepted Answer

Continue using the solution as it is within the correct range.

Answer

The acceptable concentration range for a chlorine sanitizer is 50-99 parts per million (ppm). A reading of 75 ppm falls within this effective and safe range.

Question 4

Which of the following factors does NOT typically influence the effectiveness of a chemical sanitizer?

Accepted Answer

Brand of the cleaner

Answer

The effectiveness of a chemical sanitizer is influenced by its concentration, the water temperature, contact time, water hardness, and water pH. The brand of the cleaner used in the washing step is separate from the factors affecting the sanitizer's performance.

Question 5

A meat slicer has been in constant use for four hours for slicing turkey. What action must be taken?

Accepted Answer

It must be disassembled, cleaned, rinsed, and sanitized.

Answer

Food-contact surfaces that are in constant use, like a meat slicer, must be stopped and properly cleaned and sanitized at least every four hours to prevent the growth of pathogens.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Cleaning and Sanitizing Procedures Questions and Answers 1