ServSafe Quiz 10: Cleaning & Sanitizing

True or false: 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: Surfaces must be sanitized before they are cleaned.

False: They should be washed & rinsed before sanitizing.

True or false: Soaking items for 30 seconds in water at least 171F is an acceptable way to sanitize items.

True

True or false: When storing cleaning tools, you should allow them to air dry overnight.

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