….,,,./.,./.,./../../../…./././././.,.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,.,.,.
National Restaurant Association
ServSafe Food Protection Manager Exam
(Module 10) 2026/2027 | Complete Exam
Review | Practice Questions, Answer
Rationales & Certification Prep
Cleaners must be _____________, ___________________, and __________ ___ __________.
stable, non corrosive, safe to use
available during all hrs
Types of cleaners include:
detergents, degreasers, delimers, abrasive cleaners
Ask your ________________ to help you pick cleaners that meet your needs.
To use cleaners correctly, follow these guidelines:
suppliers
follow manufacture instructions
dont use one cleaner in place of another unless intended use is the same
,….,,,./.,./.,./../../../…./././././.,.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,.,.,.
Food-contact surfaces must be sanitized after they have been ______________ and
_________________. This can be done by using ________________ or _________________.
washed and rinsed
heat or chemicals
One way to sanitize items is to soak them in ___________ ____________. For this method to
work, the water must be at least _______________. The items must be soaked for at least
_______ seconds. Another way to sanitize items with heat is to run them through a __________ -
___________ dishwasher.
hot water
171 F
30 sec
high temp dishwasher
Tableware, utensils, and equipment can be sanitized by soaking them in a _____________
sanitizing solution. Or you can ____________, _______________, or _____________ them with
sanitizing solution.
chemical
rinse, swab, or spray
Three common types of chemical sanitizers are _______________, _________________, and
__________________ __________________ _______________, also called ____________.
chlorine
iodine
quats
, ….,,,./.,./.,./../../../…./././././.,.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,.,.,.
Chemical sanitizers are regulated by
_______________________________________________________________.
state and federal environmental protection agencies
In some cases, you can use _________________ - __________________ blends to sanitize.
Operations that have _________ - ________________ sinks often use these. If these blends are
used, use it once to _____________, then use it a second time to _________________.
detergent sanitizer blend
2 compartment sinks
once to clean again to sanitize
Several factors influence the effectiveness of chemical sanitizers including
concentration
temp
contact time
water hardness
pH
Sanitizer solution is a mix of __________________ ________________ and _____________.
chemical sanitizer and water
Too little sanitizer may make the solution ______________ and ____________________. Too
much sanitizer may make the solution too _______________ and __________________.
National Restaurant Association
ServSafe Food Protection Manager Exam
(Module 10) 2026/2027 | Complete Exam
Review | Practice Questions, Answer
Rationales & Certification Prep
Cleaners must be _____________, ___________________, and __________ ___ __________.
stable, non corrosive, safe to use
available during all hrs
Types of cleaners include:
detergents, degreasers, delimers, abrasive cleaners
Ask your ________________ to help you pick cleaners that meet your needs.
To use cleaners correctly, follow these guidelines:
suppliers
follow manufacture instructions
dont use one cleaner in place of another unless intended use is the same
,….,,,./.,./.,./../../../…./././././.,.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,.,.,.
Food-contact surfaces must be sanitized after they have been ______________ and
_________________. This can be done by using ________________ or _________________.
washed and rinsed
heat or chemicals
One way to sanitize items is to soak them in ___________ ____________. For this method to
work, the water must be at least _______________. The items must be soaked for at least
_______ seconds. Another way to sanitize items with heat is to run them through a __________ -
___________ dishwasher.
hot water
171 F
30 sec
high temp dishwasher
Tableware, utensils, and equipment can be sanitized by soaking them in a _____________
sanitizing solution. Or you can ____________, _______________, or _____________ them with
sanitizing solution.
chemical
rinse, swab, or spray
Three common types of chemical sanitizers are _______________, _________________, and
__________________ __________________ _______________, also called ____________.
chlorine
iodine
quats
, ….,,,./.,./.,./../../../…./././././.,.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,./.,.,.,.
Chemical sanitizers are regulated by
_______________________________________________________________.
state and federal environmental protection agencies
In some cases, you can use _________________ - __________________ blends to sanitize.
Operations that have _________ - ________________ sinks often use these. If these blends are
used, use it once to _____________, then use it a second time to _________________.
detergent sanitizer blend
2 compartment sinks
once to clean again to sanitize
Several factors influence the effectiveness of chemical sanitizers including
concentration
temp
contact time
water hardness
pH
Sanitizer solution is a mix of __________________ ________________ and _____________.
chemical sanitizer and water
Too little sanitizer may make the solution ______________ and ____________________. Too
much sanitizer may make the solution too _______________ and __________________.
