ServSafe Cleaning and Sanitizing Procedures 2

Question 1

What is the correct order for cleaning and sanitizing a food contact surface?

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

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.

Question 2

At what minimum concentration should a chlorine sanitizing solution be maintained for food contact surfaces?

Accepted Answer

50 ppm

Answer

Chlorine sanitizer must be at a minimum of 50 ppm for food contact surfaces.

Question 3

How often should sanitizer concentration be checked when using a three-compartment sink?

Accepted Answer

Each time the sanitizer solution is changed and regularly during use

Answer

Sanitizer concentration should be checked each time the solution is changed and at regular intervals during use.

Question 4

Which item should NOT be cleaned and sanitized in a three-compartment sink?

Accepted Answer

Meat slicers that cannot be immersed

Answer

Equipment that cannot be fully immersed must be cleaned and sanitized in place rather than in a three-compartment sink.

Question 5

What is the minimum water temperature required in the wash compartment of a three-compartment sink?

Accepted Answer

110 degrees F (43 degrees C)

Answer

The wash compartment must maintain water at a minimum of 110 degrees F to effectively dissolve grease and food residue.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Cleaning and Sanitizing Procedures 2