Servsafe Chapter 12
Chapter 12 of Servsafe Manager
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Topics of this game:
- A food handler needs to clean a range hood. Which cleaner should they use?
- A food handler needs to clean the water scale off a steam table. Which cleaner should they use?
- A food handler needs to clean baked on food off a pan. Which cleaner should they use?
- A food handler needs to clean fresh layer of dirt off a wall. Which cleaner should they use?
- How often must a dishwasher be checked for cleanliness?
- What is the definition of sanitizing?
- Which factor impacts the effectiveness of chemical sanitizers?
- The three most common types of chemical sanitizers are chlorine, iodine, and
- When should a food contact surface be cleaned and sanitized?
- When must chemical sanitizers be available?
- In a heat sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
- What must be done before washing items in a dishwashing machine?
- What must be done after washing items in a dishwashing machine?
- What is the first task when preparing to wash dishes in a three compartment sink?
- The first step in cleaning and sanitizing items in a three compartment sink?
- What must operations have to effectively clean up vomit and diarrhea?
- Why is it important to clean nonfood contact surfaces regularly?
- What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?
- When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
- How should chemicals be stored?
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