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ServSafe Mngr Chp 10 Quiz

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1. How long must items soak when using the heat sanitation method




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2. what is the correct sanitizer concentration for iodine




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3. what is required for measuring the sanitizing rinse temperature in a high-temp dishwashing machine




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4. the temp of the final sanitizing rinse in high-temp dishwashing machine must reach at least ___F




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5. what is cleaning




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6. what is the correct sanitizer concentration for quats




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7. what is water hardness determined by




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8. Greg is getting ready to wash dishes in a three-compartment sink. What should be his first task? a.) remove leftover food from the dishes b.) fill the first sink with detergent and water c.) clean and sanitize the sinks and drain boards




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9. what is sanitizing




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10. what temperature must water be for heat sanitizing to work




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11. chlorine, iodine, quats




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12. what should be cleaned, when, by whom, and how




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13. four hours




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14. 1. scrape/remove food 2. wash 3. rinse 4. sanitize 5. air-dry




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15. at least 30 seconds




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16. at least 30 seconds




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17. 50-99ppm




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18. 1. detergent and water 2. water 3. sanitizer




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19. at least 110F




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20. master cleaning schedule, train staff to follow it, monitor the program





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