ServSafe Quiz 10: Cleaning & Sanitizing Already Passed

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ServSafe Quiz 10: Cleaning & Sanitizing Already Passed True or false: Surfaces must be sanitized before they are cleaned. ✔✔False: They should be washed & rinsed before sanitizing. True or fal... se: Cleaning reduces the number of pathogens on a surface to safe levels. ✔✔False: Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level. True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towl. ✔✔False: Dishes should be air-dried. True or false: Soaking items for 30 seconds in water at least 171F is an acceptable way to sanitize items. ✔✔True List the four instances when a food-contact surface must be cleaned and sanitized. ✔✔1) After it is used 2) Before food handlers start working with a different type of food 3) Any time food handlers are interrupted during a task and the items being used may have been contaminated 4) After four hours if items are in constant use List the 5 factors that affect a sanitizer's effectiveness ✔✔1) Concentration 2) Temperature 3) Contact time 4) Water hardness 5) pH What are the 5 steps to washing dishes in a three compartment sink? ✔✔1) Rinse, scrape, or soak items before washing them 2) Wash items in the first sink 3) Rinse items in second sink 4) Sanitize items in third sink 5) Air-dry items on a clean and sanitized surface True or false: When storing cleaning tools, you should allow them to air dry overnight. ✔✔True [Show More]

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