servsafe module 5

Question 1

cleaning v.s. sanitizing

Answer 1

cleaning: removing food & dirt from a surface
sanitizing: reducing pathogens on a surface

Question 2

what things only need cleaning?

Answer 2

floors, walls, storage shelves, garbage containers, surfaces that do NOT touch food

Question 3

steps to cleaning & sanitizing

Answer 3

1. remove food from surface
2. wash the surface
3. rinse the surface off
4. sanitize the surface
5. let it air-dry

Question 4

when should you clean & sanitize a surface?

Answer 4

• after you are done using it
• anytime it could have been contaminated
• before working with a different type of food
• after 4 hours if in constant use

Question 5

how to clean stationary equipment

Answer 5

1. unplug the equipment
2. take off removable parts & wash & sanitize (or dishwash)
3. remove food from non removable parts
4. wash & sanitize non removable parts

Question 6

how to set up a sink

Answer 6

1. clean & sanitize the sink
2. the first compartment should have water & detergent at 110F (43C)
3. the second compartment should have clean water only
4. the third compartment should have sanitizer solution