ServSafe Cleaning and Sanitizing Procedures 4 — Questions and Answers
Question 1: A foodservice worker is setting up a three-compartment sink. In what order should the compartments be arranged?
- Sanitize, rinse, wash
- Wash, sanitize, rinse
- Rinse, wash, sanitize
- Wash, rinse, sanitize (Correct answer)
Correct answer: Wash, rinse, sanitize
The correct order is wash, rinse, then sanitize to effectively clean and sanitize equipment.
Question 2: What is the minimum water temperature required in the first compartment of a three-compartment sink?
- 100°F (38°C)
- 110°F (43°C) (Correct answer)
- 120°F (49°C)
- 130°F (54°C)
Correct answer: 110°F (43°C)
The wash compartment must maintain water at a minimum of 110°F (43°C) for effective cleaning.
Question 3: After sanitizing equipment in a three-compartment sink, the equipment should be:
- Wiped dry with a clean cloth
- Rinsed again with cold water
- Air-dried before use (Correct answer)
- Immediately put back into service
Correct answer: Air-dried before use
Equipment must be air-dried after sanitizing because wiping can recontaminate surfaces.
Question 4: A chemical sanitizer test kit should be used to check:
- The pH of the wash water
- The concentration of the sanitizing solution (Correct answer)
- The hardness of the rinse water
- The temperature of the drying area
Correct answer: The concentration of the sanitizing solution
Test kits verify that sanitizer concentration is within the effective range required by the manufacturer.
Question 5: Which item must be washed, rinsed, and sanitized in a three-compartment sink?
- Single-use plastic bags
- Cardboard food packaging
- A cutting board used for raw chicken (Correct answer)
- Paper napkins
Correct answer: A cutting board used for raw chicken
Food-contact surfaces like cutting boards must be washed, rinsed, and sanitized after use.
Question 6: What happens to the effectiveness of a chlorine sanitizing solution when the water temperature is too high?
- It becomes more effective
- The solution becomes too concentrated
- It breaks down and loses effectiveness (Correct answer)
- It changes color and must be discarded
Correct answer: It breaks down and loses effectiveness
High water temperatures cause chlorine sanitizers to break down rapidly, reducing their sanitizing ability.
Question 7: How should a food handler test the concentration of a sanitizing solution?
- Smell the solution for chemical odor
- Dip a sanitizer test strip into the solution (Correct answer)
- Check the color of the solution
- Taste a small amount to detect bitterness
Correct answer: Dip a sanitizer test strip into the solution
Sanitizer test strips are the approved method for verifying proper sanitizer concentration.
ServSafe Cleaning and Sanitizing Procedures 4
A foodservice worker is setting up a three-compartment sink.
In what order should the compartments be arranged?