Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

ServSafe Exam > Ch. 10 - Cleaning & Sanitizing > Flashcards

Ch. 10 - Cleaning & Sanitizing Flashcards

(58 cards)

Start Studying
1
Q

Cleaning

A

Removes food and dirt from surfaces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Sanitizing

A

Reduces pathogens on a surface to safe levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What must all cleaners in your operation be? (2)

A
  • Stable, noncorrosive, safe
  • Available during all hours of operation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Types of Cleaners (4)

A
  • Detergents
  • Degreasers
  • Delimers
  • Abrasive cleaners
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Safety Tips for Using Cleaners (2)

A
  • Always follow manufacturer instructions
  • Only use cleaners for their intended use
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

When can you substitute one cleaner for another?

A

Only if they serve the exact same purpose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

When must food-contact surfaces be sanitized?

A

After they are cleaned and rinsed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Methods of Heat Sanitization (2)

A
  • Soak in 171F hot water for 30 seconds
  • Run through high-temp dishwasher
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Methods of Chemical Sanitization (2)

A
  • Soak in sanitizing solution
  • Rinse, swab, spray with sanitizing solution
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Type of Sanitizers (3)

A
  • Chlorine-base
  • Iodine-base
  • Quaternary ammonium compounds (quats)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How do you use detergent/sanitizer blends?

A

Twice; once to clean and once to sanitize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is sanitizer solution?

A

A mix of sanitizer chemical and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How is sanitizer concentration measured and how can you test it?

A

In parts per million (ppm); with a test kit strip

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Factors that can affect a solution’s effectiveness? (3)

A
  • Food bits
  • Hard water
  • Leftover detergent
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

When should you change out your solution? (2)

A
  • When visibly dirty
  • When concentration is too low
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How long must sanitizer make contact with a surface to be effective?

A

30 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Water Hardness

A

The amount of minerals in your water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How do you clean a surface that will not touch food?

A

Only clean and rinse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Steps to Clean/Sanitize Surfaces (5)

A
  1. Scrape/remove food
  2. Clean surface w/ detergent
  3. Rinse surface w/ clean water
  4. Sanitize surface w/ sanitizer
  5. Allow to air dry
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

When to Clean & Sanitize Surfaces (5)

A
  1. After use
  2. Before working with a different type of food
  3. After working with TCS fruits/veg
  4. After interruptions
  5. After 4 hours
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Steps to Clean/Sanitize Stationary Equipment (5)

A
  1. Unplug
  2. Disassemble and wash individual parts
  3. Rinse equipment with clean water
  4. Sanitize equipment
  5. Air dry and reassemble
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Chlorine Sanitizing (2)
Temps, ppm, Time

A
  • 100F, 50-99, 7 seconds
  • 75F, 50-99, 7 seconds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Iodine Sanitizing
Temp, ppm, Time

A

68F, 12.5-25, 30 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Quats Sanitizing
Temp, ppm, Time

Study These Flashcards
A

75F, Manufacturer Instructions, 30 seconds

25
Listeriosis
Pathogen linked to deli meats and cheeses
26
What is the minimum permissible final rinse temp for a high-temp dishwasher?
185F
26
How often should you clean/sanitize your deli slicers?
Every 4 hours
27
What is the minimum permissible final rinse temp for a stationary rack, single temp dishwasher?
165F
28
What must all dishwashers have at the manifold?
A temperature gauge
29
How often should you clean your dishwasher?
As often as needed but at least once a day
30
Steps to Preparing a 3 Compartment Sink (5)
1. Clean/sanitize all sinks and drain covers 2. Fill first sink with detergent/water at 110F 3. Fill second sink with clean water 4. Fill third sink with sanitizer/water 5. Provide clock with seconds hand
31
Steps to Cleaning/Sanitizing with a 3 Compartment Sink (5)
1. Scrape food off items 2. Clean item in first sink 3. Rinse item in second sink 4. Sanitize item in third sink 5. Air dry
32
When should you replace the liquid in a 3 compartment sink?
When it is visibly dirty or full of suds
33
When should you rinse items while using a 3 compartment sink? (2)
- After cleaning - NEVER after sanitizing
34
How far off the ground should you store clean flatware?
At least 6 in/15 cm
35
How should you store clean glasses/flatware?
Facing down/handle up
35
What should you do with stationary equipment when not in use?
Keep food-contact surface covered until ready to use
36
Wet Wiping Cloths
Used for wiping down counters and equipment surfaces
37
Dry Wiping Cloths
Used to wipe food spills from tableware
38
Where should you keep wet wiping cloths when not in use?
In their sanitizer solution
39
What mustn't you do with dry wiping cloths? (2)
- Use for ANY other purpose - Use if visibly dirty
40
Non-food Contact Surfaces
Surfaces that do not come into contact with food
41
How should you clean non-food contact surfaces?
No sanitizer required, clean regularly
42
Why is it important to clean up vomit/diarrhea immediately?
They contain highly-contagious norovirus
43
How can operations prepare for vomiting/diarrhea?
Have a written vomit/diarrhea cleaning procedure
44
What should cleaning equipment storage areas have? (4)
- Good lighting - Hooks for hanging - Utility sink - Floor drain
45
What chemicals should you keep in your facility? (2)
- Only those approved for use - Only those you need
46
What should you do before cleaning with chemicals?
Remove or cover items that could become contaminated
47
What should you do after cleaning with chemicals?
Clean/sanitize equipment and utensils
48
Chemicals stored in their original container must have what?
A manufacturer label
49
Chemicals transferred to a working container must have what?
A clear label with the chemical's common name
50
Steps to Develop a Cleaning Program
1. Develop a Master Cleaning Schedule 2. Train staff to follow it 3. Monitor the program to make sure it works
51
Components of a Master Cleaning Schedule
1. What should be cleaned 2. Who should clean it 3. When it should be cleaned 4. How it should be cleaned
52
How many individuals should a single task be assigned to?
A single individual
53
When should you schedule major cleaning projects?
At a time where food will not be contaminated during service
54
Where should you post cleaning procedures?
Near the area/equipment it refers to
55
How often should you check cleaning tasks against the master schedule?
Daily
56
In what order should cleaning tasks on the master schedule be listed?
By area; in order they should be completed

ServSafe Exam (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions