serv safe chapter 10
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| What can be used to sanitize a surface ? | -Heat
:The water must be at least 171F°(77°C)
:Immerse the item for 30 seconds
-Chemicals
:Chlorine
:Iodine
:Quats
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| what is water Hardness and pH ? | -Find out what your water hardness and pH is from your municipality
-Work with your supplier to identify the correct amount of sanitizer to use
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| when must food-contact surfaces be cleaned and sanitized ? | -After they are used
-Before working with a different type of food
-Any time a task was interrupted and the items may have been contaminated
-After four hours if the items are in constant use
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| what do you do when Cleaning and Sanitizing Stationary Equipment ? | -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
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| what are the guidelines of cleaning and sanitizing a machine ? | -Clean the machine as often as needed
-Scrape, rinse, or soak items before washing
-Use the correct dish racks
-Never overload dish racks
-Air-dry all items
-Check the machine’s water temperature and pressure
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| what do you do when storing clean and sanitized tableware and equipment? | -Store them at least 6" (15 cm) off the floor
-Clean and sanitize drawers and shelves before items are stored
-Store glasses and cups upside down on a clean and sanitized shelf or rack
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| what do you do when storing clean and sanitized tableware and equipment? | -Store flatware and utensils with handles up
-Cover the food-contact surfaces of stationary equipment until ready for use
-Clean and sanitize trays and carts used to carry clean tableware and utensils
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| what do you do when cleaning the premises? | -Clean nonfood-contact surfaces regularly
Includes floors, ceilings, walls, equipment exteriors, etc.
Prevents dust, dirt, food residue and other debris from building up.
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| where should you store Cleaning Tools and Chemicals? | Place in a separate area away from food and prep areas
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| what should a storage area require ? | -Good lighting so chemicals can be easily seen
-Utility sink for filling buckets and washing cleaning tools
-Floor drain for dumping dirty water
-Hooks for hanging cleaning tools
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| what should you identify in order to create a master cleaning schedule ? | -What should be cleaned
-Who should clean it
-When it should be cleaned
-How it should be cleaned
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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