Cleaning versus sanitizing, chemical concentrations, and dishwashing procedures tested on ServSafe exams.
28 cards · basic cards · AI-written, checked twice. Edit anything.
- What is cleaning?
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Removing dirt, food particles, grease, and other visible contaminants from a surface.- What is sanitizing?
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Reducing pathogens on a surface to safe levels using heat or chemicals.- Why must you clean before sanitizing?
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Dirt and food particles shield pathogens from sanitizer chemicals and heat, making sanitizing less effective.- What is the first step in the three-step dishwashing process?
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Wash in hot soapy water.- What is the second step in the three-step dishwashing process?
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Rinse in hot water.- What is the third step in the three-step dishwashing process?
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Sanitize using heat or chemicals.- What water temperature is required for hot water sanitizing?
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At least 171 degrees Fahrenheit (77 degrees Celsius) for at least 30 seconds.- What are the three types of chemical sanitizers?
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Chlorine, quaternary ammonium (quat), and iodine.- What is the proper concentration range for chlorine sanitizer?
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50 to 100 parts per million (ppm).- What is the proper concentration range for quaternary ammonium (quat) sanitizer?
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200 to 400 parts per million (ppm).- What is the proper concentration range for iodine sanitizer?
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12.5 to 25 parts per million (ppm).- What do test strips measure?
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The concentration of a chemical sanitizer in the water.- How often should food contact surfaces be cleaned and sanitized?
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After each use, and throughout the day when used continuously.- What water temperature should be used in the wash compartment of a three-compartment sink?
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At least 110 degrees Fahrenheit (43 degrees Celsius).- Where must chemicals for cleaning and sanitizing be stored?
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In a separate, locked storage area away from food, utensils, and linens.
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