Servsafe Module 10 Exam Questions with Verified Solutions Latest Update () Already Passed

Servsafe Module 10 Exam Questions with Verified Solutions Latest Update () Already Passed cleaning - Answers Removing food and other dirt from a surface. Sanitizing - Answers Reducing pathogens on a surface to safe levels. Cleaners must be _____________, ___________________, and __________ ___ __________. - Answers stable, non corrosive, safe to use available during all hrs Types of cleaners include: - Answers detergents, degreasers, delimers, abrasive cleaners Ask your ________________ to help you pick cleaners that meet your needs. To use cleaners correctly, follow these guidelines: - Answers 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 _________________. - Answers 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. - Answers 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. - Answers chemical rinse, swab, or spray Three common types of chemical sanitizers are _______________, _________________, and __________________ __________________ _______________, also called ____________. - Answers chlorine iodine quats Chemical sanitizers are regulated by _______________________________________________________________. - Answers 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 _________________. - Answers detergent sanitizer blend 2 compartment sinks once to clean again to sanitize Several factors influence the effectiveness of chemical sanitizers including - Answers concentration temp contact time water hardness pH Sanitizer solution is a mix of __________________ ________________ and _____________. - Answers chemical sanitizer and water Too little sanitizer may make the solution ______________ and ____________________. Too much sanitizer may make the solution too _______________ and __________________. - Answers weak and ineffective too strong and unsafe Sanitizer can also leave a bad taste on items or _____________ ______________. - Answers corrode metal Concentration is measured in __________ ________ _____________ or _________. - Answers parts per million ppm To check the concentration of a sanitizer solution, use a __________ __________. - Answers test kit Test kits are usually available from - Answers chemical manufacture or supplier Test kits should be ___________________ at all times and easy ______________ to employees. - Answers available accesible The following can reduce a sanitizer solution's effectiveness: - Answers water hardness food pits pH Change the solution when: - Answers dirty or concentration is low Check the concentration ___________. - Answers often Contact time is - Answers The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used. Water hardness can affect how well a sanitizer __________________. - Answers works Water hardness is determined by the amount of ________________ in your water. - Answers minerals Find out what your water hardness is from your ____________________. Then work with your ______________ to identify the correct amount of sanitizer to use for your water. - Answers municipality