ServSafe Cleaning and Sanitizing Procedures 5

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?

Accepted Answer

180°F (82°C)

Answer

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?

Accepted Answer

Immersing items in hot water at 171°F (77°C) for 30 seconds

Answer

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?

Accepted Answer

Remove food and debris from the surface

Answer

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:

Accepted Answer

Work at lower temperatures and are less affected by organic matter

Answer

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?

Accepted Answer

Test the concentration; if inadequate, replace the solution

Answer

Dirty sanitizer solution may have reduced effectiveness, so concentration must be tested and the solution replaced if it falls out of range.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Cleaning and Sanitizing Procedures 5