Servsafe SANITIZING UPDATED Actual Questions and CORRECT Answers

Servsafe SANITIZING UPDATED Actual
Questions and CORRECT Answers
(sanitizing cleaners must be - CORRECT ANSWER✔✔- stable, noncorrosive, and safe to
use


(sanitizing) DO NOT USE CLEANER - CORRECT ANSWER✔✔- in place of another
unless the intended use is the same


(sanitizing) Food contact surfaces must be - CORRECT ANSWER✔✔- sanitized after they
have been cleaned and rinsed


(sanitizing) if you are using heat sanitizing the water must be ... and the items must be soaked
for ... seconds - CORRECT ANSWER✔✔- 171 degrees fahrenheit for 30 seconds


(sanitizing) three common types of chemical sanitizing solution are - CORRECT
ANSWER✔✔- chlorine, iodine, and quarternary ammonium compounds



(sanitizing) chemical sanitizers are regulated by - CORRECT ANSWER✔✔- EPA's



(sanitizing) when you have a detergent sanitizer - CORRECT ANSWER✔✔- use it once to
clean and twice to sanitize


(sanitizing) to check the concentration of a sanitizer, use a - CORRECT ANSWER✔✔- test
kit


(sanitizing) Using chlorine the temp, pH, sanitizer concentration, and sanitizer contact time
must be - CORRECT ANSWER✔✔- greater than or equal to 100 degrees (temp) less than or
equal to 10 (pH), 50-99 ppm (concentration), for 7 secs


(sanitizing) Using iodine the temp, pH, sanitizer concentration, and sanitizer contact time
must be - CORRECT ANSWER✔✔- 68 degrees farenheit (temp), less than or equal to 5
(pH), 12.5-25 ppm (concentration), for greater than or equal to 30 seconds