ServSafe Chapter 10 Final

True or False: You should only use cleaners for their intended use. For example, do not use glass cleaner on countertops.

• True

• False

True or False: Food contact surfaces must still be sanitized after they have been cleaned and rinsed.

• True

• False

If you are sanitizing items in hot water, what temperature must the water be?

• 151 degrees for at least 30 seconds

• 161 degrees for at least 30 seconds

• 171 degrees for at least 30 seconds

• 181 degrees for at least 30 seconds

All of the following are common types of chemical sanitizers, EXCEPT:

• Chlorine

• Quats

• Bleach

• Iodine

Chemical sanitizers are regulated by:

• CDC

• EPA

• FDA

• NSF

Which of the following factors affect the effectiveness of chemical sanitizers?

• Water Temperature

• Concentration of Water and Chemical

• Contact Time

• Water Hardness

• Water pH

Concentration is measured in

• Parts Per Million

• Flux

• Pounds

• 0.0-14.0

True or False: There are only test-kits available to check water pH, not water concentration.

• True

• False

Why must you clean all of the dishes thoroughly before putting them into the chemical sanitizing solution? Select all that apply.

• You will get food particles in your sanitizing solution

• You will cause your sanitizer to lose its effectiveness

• The food particles can become a choking hazard

• All of the above

What is contact time?

• How soon you must respond to a customer complaint

• How long food can be in the temperature danger zone

• The amount of time it takes for a chemical sanitizer to be effective

• None of the above