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 sequence of the five steps for cleaning and sanitizing a food-contact surface?
Answer: Scrape, Wash, Rinse, Sanitize, Air-dry
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.
When using hot water to sanitize items in a three-compartment sink, what is the minimum water temperature and contact time required?
Answer: 171°F (77°C) for 30 seconds
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.
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?
Answer: Continue using the solution as it is within the correct range.
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.
Which of the following factors does NOT typically influence the effectiveness of a chemical sanitizer?
Answer: Brand of the cleaner
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.
A meat slicer has been in constant use for four hours for slicing turkey. What action must be taken?
Answer: It must be disassembled, cleaned, rinsed, and sanitized.
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.
When setting up a three-compartment sink, what is the minimum water temperature required for the wash sink (the first compartment)?
Answer: 110°F (43°C)
The first compartment of a three-compartment sink, used for washing, must be filled with detergent and water at a temperature of at least 110°F (43°C) to effectively loosen grease and food particles.