ServSafe Practice Test on Cleaning and Sanitizing (Chapter 10)

Surfaces must be sanitized before they are cleaned.

Cleaning reduces the number of pathogens on a surface to safe levels

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

Soaking items for ____  seconds in water at least ____ temperature is an acceptable way to sanitize items.

When a food-contact surface must be cleaned and sanitized? (select all that apply)

In what order must the steps for cleaning and sanitizing stationary equipment be completed? (drag the steps to move up or down)

Which of the following factors that affect a sanitizer’s effectiveness? (select all that apply)

What are the steps for cleaning and sanitizing in a three-compartment sink in the correct order? (drag to move up and down)

What is Sanitizing?

If food- contact surfaces are in constant use, how often must they be cleaned and sanitized?

What information does a chlorine test kit provide about a sanitizing solution?

Material Safety Data Sheets (MSDS) should be

Flatware and utensils that have been cleaned and sanitized should be store

Hand antiseptics must

An object must be immersed in quat for at least how many seconds to be considered sanitized?

What is the final rinse temperature need to be in order to effectively sanitize in a high-temp dishwasher?

At what temperature sanitizers work best for manual dishwashing?

Which of the following is used to measure concentration?

Sanitizer strength is measured using ______

Which of the following documents contains “how to work safely with the chemical product”?