ServSafe Cleaning and Sanitizing Procedures 2 — Questions and Answers
Question 1: What is the correct order for cleaning and sanitizing a food contact surface?
- Rinse, wash, sanitize, air dry
- Wash, rinse, sanitize, air dry (Correct answer)
- Sanitize, wash, rinse, air dry
- Wash, sanitize, rinse, air dry
Correct answer: Wash, rinse, sanitize, air dry
The correct sequence is wash, rinse, sanitize, and then air dry. This ensures food residue is removed before the sanitizer can effectively kill remaining pathogens.
The proper cleaning and sanitizing procedure follows a strict four-step sequence: wash with detergent and warm water, rinse with clean water, apply an approved sanitizer at the correct concentration, and allow to air dry. Towel drying can recontaminate the surface.
Question 2: At what minimum concentration should a chlorine sanitizing solution be maintained for food contact surfaces?
- 25 ppm
- 50 ppm (Correct answer)
- 100 ppm
- 200 ppm
Correct answer: 50 ppm
Chlorine sanitizer must be at a minimum of 50 ppm for food contact surfaces.
Chlorine-based sanitizing solutions must be maintained at a minimum of 50 parts per million (ppm) for effective sanitization. The water temperature should be at least 75 degrees F. Concentrations above 200 ppm require surfaces to be rinsed afterward. Test strips should be used regularly to verify concentration.
Question 3: How often should sanitizer concentration be checked when using a three-compartment sink?
- Once at the beginning of each shift
- Every four hours
- Each time the sanitizer solution is changed and regularly during use (Correct answer)
- Only when the health inspector visits
Correct answer: Each time the sanitizer solution is changed and regularly during use
Sanitizer concentration should be checked each time the solution is changed and at regular intervals during use.
Sanitizer concentration in the third compartment must be verified using chemical test strips each time the solution is replaced and at regular intervals during continuous use. Organic matter from dishes dilutes and neutralizes the sanitizer over time.
Question 4: Which item should NOT be cleaned and sanitized in a three-compartment sink?
- Cutting boards
- Large stockpots
- Meat slicers that cannot be immersed (Correct answer)
- Mixing bowls
Correct answer: Meat slicers that cannot be immersed
Equipment that cannot be fully immersed must be cleaned and sanitized in place rather than in a three-compartment sink.
Meat slicers and other large equipment that cannot be disassembled and fully immersed must be cleaned and sanitized in place (CIP). The CIP procedure includes unplugging, disassembling removable parts, washing all surfaces, rinsing, applying sanitizer, and allowing to air dry.
Question 5: What is the minimum water temperature required in the wash compartment of a three-compartment sink?
- 100 degrees F (38 degrees C)
- 110 degrees F (43 degrees C) (Correct answer)
- 120 degrees F (49 degrees C)
- 140 degrees F (60 degrees C)
Correct answer: 110 degrees F (43 degrees C)
The wash compartment must maintain water at a minimum of 110 degrees F to effectively dissolve grease and food residue.
The first compartment of a three-compartment sink must contain clean water at a minimum of 110 degrees F mixed with detergent. This temperature is necessary to effectively emulsify fats and oils and loosen food particles.
Question 6: When using quaternary ammonium (quat) sanitizer, which factor can reduce its effectiveness?
- Hard water (Correct answer)
- Soft water
- Room temperature water
- Using it on stainless steel
Correct answer: Hard water
Hard water contains minerals that bind with quaternary ammonium compounds, reducing effectiveness.
Quaternary ammonium sanitizers are particularly sensitive to water hardness. Calcium and magnesium ions in hard water bind with the active compounds, neutralizing them. In areas with hard water, chlorine-based sanitizers may be more appropriate.
ServSafe Cleaning and Sanitizing Procedures 2
What is the correct order for cleaning and sanitizing a food contact surface?