ServSafe Mngr Chp 10 Word Scramble
S A C N A 0 S T E E T O 3 S D L
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| Question | Answer |
| what is water hardness determined by | the amount of minerals in the water |
| what is the correct sanitizer concentration for chlorine | 50-99ppm |
| correct order for three bay sink | 1. detergent and water 2. water 3. sanitizer |
| the temp of the final sanitizing rinse in high-temp dishwashing machine must reach at least ___F | 180F |
| what is the correct sanitizer contact time for iodine | at least 30 seconds |
| surfaces must be cleaned and sanitized after __ hours of constant use | four hours |
| what is cleaning | removing food and other dirt from a surface |
| what is the correct sanitizer contact time for quats | at least 30 seconds |
| what are the three common types of chemical sanitizer | chlorine, iodine, quats |
| what is the correct sanitizer concentration for iodine | 12.5-25ppm |
| How long must items soak when using the heat sanitation method | 30 seconds |
| what is sanitizing | reducing pathogens on a surface to safe levels |
| what is required for measuring the sanitizing rinse temperature in a high-temp dishwashing machine | maximum registering thermometer |
| 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 | clean and sanitize the sinks and drain boards |
| what is the correct sanitizer concentration for quats | manufacturers recommendation |
| what are the 5 proper steps to cleaning and sanitizing surfaces | 1. scrape/remove food 2. wash 3. rinse 4. sanitize 5. air-dry |
| what temperature must water be for heat sanitizing to work | 171F |
| what is the correct sanitizer contact time for for chlorine | at least 7 seconds |
| an effective cleaning program must have these three things | master cleaning schedule, train staff to follow it, monitor the program |
| what information should a master cleaning schedule contain | what should be cleaned, when, by whom, and how |
| what temperature must the sink with detergent and water be | at least 110F |
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24nuttingl
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