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Cleaning and Sanitizing Procedures Flashcards

7 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 7 Cleaning and Sanitizing Procedures flashcards as text

  1. A foodservice worker is setting up a three-compartment sink. In what order should the compartments be arranged?

    Answer: Wash, rinse, sanitize

    The correct order is wash, rinse, then sanitize to effectively clean and sanitize equipment.

  2. What is the minimum water temperature required in the first compartment of a three-compartment sink?

    Answer: 110°F (43°C)

    The wash compartment must maintain water at a minimum of 110°F (43°C) for effective cleaning.

  3. After sanitizing equipment in a three-compartment sink, the equipment should be:

    Answer: Air-dried before use

    Equipment must be air-dried after sanitizing because wiping can recontaminate surfaces.

  4. A chemical sanitizer test kit should be used to check:

    Answer: The concentration of the sanitizing solution

    Test kits verify that sanitizer concentration is within the effective range required by the manufacturer.

  5. Which item must be washed, rinsed, and sanitized in a three-compartment sink?

    Answer: A cutting board used for raw chicken

    Food-contact surfaces like cutting boards must be washed, rinsed, and sanitized after use.

  6. What happens to the effectiveness of a chlorine sanitizing solution when the water temperature is too high?

    Answer: It breaks down and loses effectiveness

    High water temperatures cause chlorine sanitizers to break down rapidly, reducing their sanitizing ability.

  7. How should a food handler test the concentration of a sanitizing solution?

    Answer: Dip a sanitizer test strip into the solution

    Sanitizer test strips are the approved method for verifying proper sanitizer concentration.