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ServSafe Exam: Chapter 10 Cleaning and Sanitizing well answered
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ServSafe Exam: Chapter 10 Cleaning and Sanitizing well answered
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ServSafe Exam: Chapter 10 Cleaningand Sanitizing
How to clean and sanitize: - correct answer ✔✔All surfaces must be cleaned and rinsed. This includes
walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives,
stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
Scrape or remove food bits from the surface. Use the correct cleaning tool such as a nylon brush or pad,
or a cloth towel.
Wash the surface. Prepare the cleaning solution with an approved detergent. Wash the surface with the
correct cleaning tool such as a cloth towel.
Rinse the surface. Use clean water. Rinse the surface with the correct cleaning tool such as a cloth towel.
Sanitize the surface. Use the correct sanitizing solution. Prepare the concentration per manufacturer
requirements. Use the correct tool, such as a cloth towel, to sanitize the surface. Make sure the entire
surface has come in contact with the sanitizing solution.
Allow the surface to air-dry.
Cleaning and sanitizing stationary equipment: - correct answer ✔✔Unplug the equipment
Take the removable parts off the equipment
Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed
Scrape or remove food from the equipment surfaces
Wash the equipment surfaces
Equipment manufacturers will usually provide instructions for cleaning and sanitizing stationary
equipment, such as a slicer.
Use a cleaning solution prepared with an approved detergent. Wash the equipment with the correct
cleaning tool such as a nylon brush or pad, or a cloth towel.
Cleaning and sanitizing stationary equipment: - correct answer ✔✔Rinse the equipment surfaces with
clean water
Sanitize the equipment surfaces
, Make sure the sanitizer comes in contact with each surface
Allow all surfaces to air-dry
Put the unit back together
Use a cloth towel or other correct tool.
Clean-in-place equipment: - correct answer ✔✔Equipment holding and dispensing TCS food must be
cleaned and sanitized every day unless otherwise indicated by the manufacturer
Check local regulatory requirements
Some pieces of equipment, such as soft-serve yogurt machines, are designed to have cleaning and
sanitizing solutions pumped through them.
Setting up a three-compartment sink: - correct answer ✔✔Clean and sanitize each sink and drain board
Fill the first sink with detergent and water at least 110ºF (43ºC)
Fill the second sink with clean water
Fill the third sink with water and sanitizer to the correct concentration
Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer
When using high-temperature dishwashing machines, provide staff with tools to check the temperature
of the items being sanitized. - correct answer ✔✔Options include:
Maximum registering thermometers
Temperature sensitive tape
The method used must provide an irreversible record of the highest temperature reached during the
sanitizing rinse. This ensures that the dishwasher can reach correct sanitizing temperatures during
operation.
Cleaning up after people who get sick: - correct answer ✔✔Diarrhea and vomit in the operation must be
cleaned up correctly
-It can carry Norovirus, which is highly contagious
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