Cleaning and Sanitizing Procedures Flashcards
6 cards from real SERVSAFE 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 and Sanitizing Procedures flashcards as text
What is the correct order for cleaning and sanitizing a food contact surface?
Answer: Wash, rinse, sanitize, air dry
The correct sequence is wash, rinse, sanitize, and then air dry. This ensures food residue is removed before the sanitizer can effectively kill remaining pathogens.
At what minimum concentration should a chlorine sanitizing solution be maintained for food contact surfaces?
Answer: 50 ppm
Chlorine sanitizer must be at a minimum of 50 ppm for food contact surfaces.
How often should sanitizer concentration be checked when using a three-compartment sink?
Answer: Each time the sanitizer solution is changed and regularly during use
Sanitizer concentration should be checked each time the solution is changed and at regular intervals during use.
Which item should NOT be cleaned and sanitized in a three-compartment sink?
Answer: Meat slicers that cannot be immersed
Equipment that cannot be fully immersed must be cleaned and sanitized in place rather than in a three-compartment sink.
What is the minimum water temperature required in the wash compartment of a three-compartment sink?
Answer: 110 degrees F (43 degrees C)
The wash compartment must maintain water at a minimum of 110 degrees F to effectively dissolve grease and food residue.
When using quaternary ammonium (quat) sanitizer, which factor can reduce its effectiveness?
Answer: Hard water
Hard water contains minerals that bind with quaternary ammonium compounds, reducing effectiveness.