Cleaning, Sanitizing, and Facilities Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cleaning, Sanitizing, and Facilities flashcards as text
What is the difference between cleaning and sanitizing?
Answer: Cleaning removes dirt; sanitizing reduces pathogens to safe levels
Cleaning physically removes food and dirt, while sanitizing uses heat or chemicals to reduce pathogens on a surface to safe levels.
What water temperature is required for the final rinse in a high-temperature dishwashing machine?
Answer: 180°F
High-temperature dishwashers must reach a final sanitizing rinse temperature of at least 180°F to effectively kill pathogens on dishes.
Which of the following is a requirement for a three-compartment sink?
Answer: The sink must have clean water, wash water, and a sanitizing solution in each compartment
A three-compartment sink requires the first for washing, the second for rinsing, and the third for sanitizing in the correct solution.
How often should a master cleaning schedule specify cleaning tasks be completed?
Answer: Based on the frequency needed to keep the facility clean and sanitary
A master cleaning schedule tailors cleaning frequencies to the type and use of each surface to maintain sanitation standards.
What is the proper water temperature for the wash compartment of a three-compartment sink?
Answer: At least 110°F
The wash water in the first compartment of a three-compartment sink must be at least 110°F to effectively remove grease and food soil.
When should food-contact surfaces be cleaned and sanitized?
Answer: Before and after use, every 4 hours during continuous use, and after contamination
Food-contact surfaces must be cleaned and sanitized before and after use, at least every 4 hours during continuous use, and immediately after any contamination event.