ServSafe Cleaning and Sanitizing Procedures Questions and Answers 1 — Questions and Answers
Question 1: What is the correct sequence of the five steps for cleaning and sanitizing a food-contact surface?
- Rinse, Scrape, Wash, Sanitize, Air-dry
- Scrape, Wash, Sanitize, Rinse, Air-dry
- Scrape, Wash, Rinse, Sanitize, Air-dry (Correct answer)
- Wash, Rinse, Scrape, Sanitize, Air-dry
Correct answer: Scrape, Wash, Rinse, Sanitize, Air-dry
The proper procedure is to first scrape or remove food bits, then wash the surface with a cleaning solution, followed by rinsing with clean water, then applying a sanitizer solution, and finally allowing the surface to air-dry.
Question 2: When using hot water to sanitize items in a three-compartment sink, what is the minimum water temperature and contact time required?
- 165°F (74°C) for 15 seconds
- 180°F (82°C) for 10 seconds
- 171°F (77°C) for 30 seconds (Correct answer)
- 155°F (68°C) for 60 seconds
Correct answer: 171°F (77°C) for 30 seconds
To properly sanitize with hot water in a manual operation like a three-compartment sink, items must be immersed in water that is at least 171°F (77°C) for a minimum of 30 seconds.
Question 3: A food handler is checking the concentration of a chlorine-based sanitizer. The test kit shows a concentration of 75 ppm. According to ServSafe guidelines, what should the food handler do?
- Add more water because the concentration is too high.
- Add more sanitizer because the concentration is too low.
- Continue using the solution as it is within the correct range. (Correct answer)
- Discard the solution and prepare a new one with an iodine sanitizer.
Correct answer: Continue using the solution as it is within the correct range.
The acceptable concentration range for a chlorine sanitizer is 50-99 parts per million (ppm). A reading of 75 ppm falls within this effective and safe range.
Question 4: Which of the following factors does NOT typically influence the effectiveness of a chemical sanitizer?
- Water hardness
- Brand of the cleaner (Correct answer)
- Concentration of the sanitizer
- Contact time with the surface
Correct answer: Brand of the cleaner
The effectiveness of a chemical sanitizer is influenced by its concentration, the water temperature, contact time, water hardness, and water pH. The brand of the cleaner used in the washing step is separate from the factors affecting the sanitizer's performance.
Question 5: A meat slicer has been in constant use for four hours for slicing turkey. What action must be taken?
- It should be wiped down with a clean, wet cloth.
- It must be disassembled, cleaned, rinsed, and sanitized. (Correct answer)
- It can continue to be used for another two hours before cleaning.
- The blade should be sprayed with sanitizer and air-dried.
Correct answer: It must be disassembled, cleaned, rinsed, and sanitized.
Food-contact surfaces that are in constant use, like a meat slicer, must be stopped and properly cleaned and sanitized at least every four hours to prevent the growth of pathogens.
Question 6: When setting up a three-compartment sink, what is the minimum water temperature required for the wash sink (the first compartment)?
- 100°F (38°C)
- 110°F (43°C) (Correct answer)
- 120°F (49°C)
- 171°F (77°C)
Correct answer: 110°F (43°C)
The first compartment of a three-compartment sink, used for washing, must be filled with detergent and water at a temperature of at least 110°F (43°C) to effectively loosen grease and food particles.
ServSafe Cleaning and Sanitizing Procedures Questions and Answers 1
What is the correct sequence of the five steps for cleaning and sanitizing a food-contact surface?