ServSafe Cleaning and Sanitizing Procedures 5 — Questions and Answers
Question 1: A food establishment uses a mechanical dishwasher. At what minimum temperature must the final sanitizing rinse water be in a high-temperature dishwasher?
- 160°F (71°C)
- 171°F (77°C)
- 180°F (82°C) (Correct answer)
- 195°F (91°C)
Correct answer: 180°F (82°C)
High-temperature dishwashers must reach a minimum final rinse temperature of 180°F (82°C) to sanitize effectively.
Question 2: Which of the following is a physical method of sanitizing?
- Applying a quaternary ammonium solution
- Immersing items in hot water at 171°F (77°C) for 30 seconds (Correct answer)
- Spraying items with chlorine solution
- Soaking items in iodine solution
Correct answer: Immersing items in hot water at 171°F (77°C) for 30 seconds
Using hot water at 171°F (77°C) or above for at least 30 seconds is an approved physical sanitizing method.
Question 3: When cleaning and sanitizing a prep table, what should be done FIRST?
- Apply sanitizing solution to the surface
- Rinse the surface with clean water
- Remove food and debris from the surface (Correct answer)
- Spray the surface with all-purpose cleaner
Correct answer: Remove food and debris from the surface
Loose food and debris must be removed before applying cleaner so the cleaning agent can work on the surface directly.
Question 4: Quaternary ammonium (quat) sanitizers are preferred over chlorine in some operations because they:
- Work at lower temperatures and are less affected by organic matter (Correct answer)
- Are less expensive than chlorine-based sanitizers
- Kill pathogens faster than all other sanitizers
- Require no contact time to be effective
Correct answer: Work at lower temperatures and are less affected by organic matter
Quat sanitizers remain effective over a wider temperature range and are less inactivated by organic matter compared to chlorine.
Question 5: A food handler notices the sanitizer solution looks dirty after several uses. What should they do?
- Add more sanitizer concentrate to strengthen it
- Test the concentration; if inadequate, replace the solution (Correct answer)
- Continue using it until the end of the shift
- Filter the solution to remove debris
Correct answer: Test the concentration; if inadequate, replace the solution
Dirty sanitizer solution may have reduced effectiveness, so concentration must be tested and the solution replaced if it falls out of range.
Question 6: Which of the following surfaces does NOT require sanitizing after cleaning?
- Meat slicer blade
- Cutting board used for vegetables
- Exterior of a refrigerator door handle (Correct answer)
- Food prep table surface
Correct answer: Exterior of a refrigerator door handle
Non-food-contact surfaces like refrigerator door handles need regular cleaning but do not require chemical sanitizing.
Question 7: What is the correct contact time for a chlorine sanitizing solution at 50 ppm when sanitizing food-contact surfaces?
- At least 5 seconds
- At least 7 seconds (Correct answer)
- At least 15 seconds
- At least 30 seconds
Correct answer: At least 7 seconds
A chlorine solution of 50 ppm must remain in contact with the surface for at least 7 seconds to achieve effective sanitization.
ServSafe Cleaning and Sanitizing Procedures 5
A food establishment uses a mechanical dishwasher.
At what minimum temperature must the final sanitizing rinse water be in a high-temperature dishwasher?