ServSafe Cleaning and Sanitizing Procedures 4

Question 1

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

Accepted Answer

Wash, rinse, sanitize

Answer

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?

Accepted Answer

110°F (43°C)

Answer

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:

Accepted Answer

Air-dried before use

Answer

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

Question 4

A chemical sanitizer test kit should be used to check:

Accepted Answer

The concentration of the sanitizing solution

Answer

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?

Accepted Answer

A cutting board used for raw chicken

Answer

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

ServSafe Practice Test