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 minimum temperature required for a high-temperature dishwashing machine final sanitizing rinse?
Answer: 180 degrees F (82 degrees C)
High-temperature commercial dishwashers must reach a minimum final sanitizing rinse temperature of 180 degrees F.
How should a food handler clean up a chemical spill near food preparation areas?
Answer: Follow the Safety Data Sheet instructions for the specific chemical
The Safety Data Sheet provides specific cleanup instructions for each chemical, including required PPE and proper disposal.
What type of sanitizer is most effective in water with a high organic load?
Answer: Chlorine
Chlorine is the most effective sanitizer in the presence of organic matter, though all sanitizers lose some effectiveness.
Which cleaning tool requires special storage requirements due to contamination risk?
Answer: Sponges
Sponges harbor bacteria in their porous structure and are difficult to sanitize. Many jurisdictions prohibit their use on food contact surfaces.
After sanitizing food contact surfaces, what is the correct method for drying?
Answer: Allow to air dry
Air drying is the only approved method after sanitizing because any towel could reintroduce contaminants.
What is the primary purpose of using a detergent during the wash step?
Answer: To remove food residue, grease, and soil
Detergent removes food particles, grease, and other soil. It does not kill bacteria.