ServSafe Chapter 10 Quiz Answers – Cleaning and Sanitizing

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True or False

1. Surfaces must be sanitized before they are cleaned.
   – False
2. Cleaning reduces the number of pathogens on a surface to safe levels.
   – False
3. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
   – False.
4. Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items.
   – True

When to Clean and Sanitize

1. List the four instances when a food-contact surface must be cleaned and sanitized.

Answer: A food-contact surface should be cleaned and sanitized at these times:

• After it is used
• Before food handlers start working with a different type of food
• Any time food handlers are interrupted during a task and the items being used may have been contaminated
• After four hours if items are in constant use

Clean In-Place Equipment

1. In what order must the steps for cleaning and sanitizing stationary equipment be completed?

• Unplug the equipment
• Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed
• Scrape or remove food from the equipment surface
• Wash the equipment surfaces
• Rinse the equipment surfaces with clean water
• Sanitize the equipment surfaces
• Allow the surfaces to air-dry

A 2
B 1
C 6
D 5
E 7
F 3
G 4

Sanitizers

1. List the five factors that affect a sanitizer’s effectiveness.

Here are the factors that affect a sanitizer’s effectiveness:

• Concentration
• Temperature
• Contact time
• Water hardness
• pH

Cleaning and Sanitizing in a Three-Compartment Sink

1. Place the following steps for cleaning and sanitizing in a three-compartment sink in the correct order.

• Rinse, scrape, or soak items before washing them
• Wash items in the first sink.
• Rinse items in second sink.
• Sanitize items in third sink.
• Air-dry items on a clean and sanitized surface

A 4
B 5
C 3
D 1
E 2

Other Servsafe Quiz Answers

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