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