ServSafe Food Handler Test Answers: Chapter 10 – Cleaning and Sanitizing

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  1. What is the final rinse temperature need to be in order to effectively sanitize in a high-temp dishwasher?
    140°F
    160°F
    180°F
    190°F
  2. Hand antiseptics must
    Be water-based
    Be powder-based
    Contain ingredients to soften hands
    Be approved by the FDA
  3. What is Sanitizing?
    Reducing dirt from \a surface
    Reducing pathogens to safe levels
    Reducing pH of a surface
    All of them
  4. What are the steps for cleaning and sanitizing in a three-compartment sink in the correct order?
    Rinse, scrape, or soak items before washing them.
  5. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
    Every 1 hour
    Every 2 hours
    Every 4 hours
    Every 6 hours
  6. Which of the following factors that affect a sanitizer’s effectiveness?
    Concentration
    Temperature
    Cross-Connection
    Contact time
    Water hardness
    pH
  7. When a food-contact surface must be cleaned and sanitized?
    After it is used
    Anytime you begin working with another type of food
    After a task has been interrupted
    At 4-hour intervals if items are in constant use
  8. Material Safety Data Sheets (MSDS) should be
    Kept so employees can access them
    Memorized in case of an emergency
    Sent to local regulatory authority
    both B and C
  9. Flatware and utensils that have been cleaned and sanitized should be store
    With the handles facing up
    Above cleaning supplies
    Within six inches
    Above six inches
  10. 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
  11. Cleaning reduces the number of pathogens on a surface to safe levels
    True
    False
  12. Which of the following documents contains “how to work safely with the chemical product”?
    Material Safety Data Sheets (MSDS)
    Master Cleaning Schedule (MCS)
    Integrated Pest Managment Sheet (IPMS)
    Pest Control Operator (PCO)
  13. At what temperature sanitizers work best for manual dishwashing?
    55⁰F
    65⁰F
    75⁰F
    85⁰F
  14. Which of the following is used to measure concentration?
    sanitizer test kits
    concentration test kits
    contamination test kits
    pH test kits
  15. What information does a chlorine test kit provide about a sanitizing solution?
    Temperature
    Concentration
    Time used
    All of them
  16. Soaking items for ____ seconds in water at least ____ temperature is an acceptable way to sanitize items.
    10 seconds and 121˚F
    15 seconds and 149˚F
    25 seconds and 160˚F
    30 seconds and 171˚F
  17. Surfaces must be sanitized before they are cleaned.
    True
    False
  18. Sanitizer strength is measured using ______
    Iodine Compounds (ICD)
    Quaternary Ammonium Compounds (QAC)
    Parts Per Million (PPM)
    Integrated Pest Managment (Ipm)
  19. An object must be immersed in quat for at least how many seconds to be considered sanitized?
    15
    20
    30
    45
  20. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
    True
    False

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