ServSafe Quiz 10: Cleaning & Sanitizing
Already Passed
True or false: Surfaces must be sanitized before they are cleaned. ✔✔False: They should be
washed & rinsed before sanitizing.
True or false: Cleaning reduces the number of pathogens on a surface to safe levels. ✔✔False:
Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level.
True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a
clean towl. ✔✔False: Dishes should be air-dried.
True or false: Soaking items for 30 seconds in water at least 171F is an acceptable way to
sanitize items. ✔✔True
List the four instances when a food-contact surface must be cleaned and sanitized. ✔✔1) After it
is used
2) Before food handlers start working with a different type of food
3) Any time food handlers are interrupted during a task and the items being used may have been
contaminated
Already Passed
True or false: Surfaces must be sanitized before they are cleaned. ✔✔False: They should be
washed & rinsed before sanitizing.
True or false: Cleaning reduces the number of pathogens on a surface to safe levels. ✔✔False:
Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level.
True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a
clean towl. ✔✔False: Dishes should be air-dried.
True or false: Soaking items for 30 seconds in water at least 171F is an acceptable way to
sanitize items. ✔✔True
List the four instances when a food-contact surface must be cleaned and sanitized. ✔✔1) After it
is used
2) Before food handlers start working with a different type of food
3) Any time food handlers are interrupted during a task and the items being used may have been
contaminated
