ServSafe

Cleaning, Sanitizing, Disinfecting

True or False: Surfaces must be sanitized before they are cleaned.
A. True B. False
True or False: Cleaning reduces the number of pathogens on a surface to safe levels.
A. True B. False
True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
A. True B. False
True or False: Soaking items for 30 seconds in water at least 171F is an acceptable way to sanitize items.
A. False B. True
True or False: When storing cleaning tools, you should allow them to air dry overnight.
A. True B. False
What is the first step of cleaning and sanitizing stationary equipment?
A. Take off removable parts B. Spray the surface with cleanser C. Uplug the unit D. Was the equipment surface with hot water
Where should a food handler wash his or her hands after prepping food?
A. Three-compartment sink B. Designated sink for handwashing C. Utility sink D. Food-prep sink

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ServSafe (Answer Key)

Cleaning, Sanitizing, Disinfecting

True or False: Surfaces must be sanitized before they are cleaned.
A. True B. False
True or False: Cleaning reduces the number of pathogens on a surface to safe levels.
A. True B. False
True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
A. True B. False
True or False: Soaking items for 30 seconds in water at least 171F is an acceptable way to sanitize items.
A. False B. True
True or False: When storing cleaning tools, you should allow them to air dry overnight.
A. True B. False
What is the first step of cleaning and sanitizing stationary equipment?
A. Take off removable parts B. Spray the surface with cleanser C. Uplug the unit D. Was the equipment surface with hot water
Where should a food handler wash his or her hands after prepping food?
A. Three-compartment sink B. Designated sink for handwashing C. Utility sink D. Food-prep sink

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