ServSafe Section 10-11, Sanitary Facilities and Cleaning and Sanitizing
1. A facility should be designed so it will keep _______________ ____________________ and can be
_______________________ quickly and effectively.
2. Interior Surfaces like floors, walls and doors must be smooth non___________________ durable and _____________
to ________________. Floors should have a cove, which is a _____________, sealed edge between a floor and wall.
3. Equipment should meet food safety standards. The highest safety standard is for “food contact surfaces.” These are
surfaces like counters, pots, pans, bowls, kitchen tools and fryers that TOUCH food.
4. There are two organizations that test and certify that equipment and supplies are safe for food preparation facilities.
These organizations are the National Sanitation Foundation and Underwriter’s Laboratory.
Their symbols are below. These symbols show that equipment that is used properly according to instructions should be
safe in a food prep area.
5. Handwashing stations. There are places in a foodservice facility that need a handwashing station – they are: restrooms,
areas used for ___________________ ___________________, food service, and _____________________________.
A handwashing station must have:
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
6. Water that is used for dishwashing, _________________________, cooking and ______________________ should be
____________________________. Nonpotable water is water that is NOT safe to drink. The only place a restaurant can
use nonpotable water is for air conditioning.
7. Garbage can attract pests (insects and rodents). It should be ____________________ from _________________
__________________ as quickly as possible. NEVER carry garbage over prep areas or over food.
(We have moved to Chapter 11.)
There is cleaning (removing food and dirt from a surface) and sanitizing (reducing pathogens on a surface to a safe level).
8. In a foodservice facility, all ________________________ must be cleaned and rinsed. Any surface that touches
___________________________ must be cleaned AND sanitized.
The steps to proper cleaning and sanitizing are:
___________________________________
___________________________________
___________________________________
___________________________________
The types of cleaners are:
______________________________ used for general cleaning, including walls, ceilings, prep surfaces etc.
______________________________ used to dissolve grease.
______________________________ are ACID cleaners used to remove MINERAL DEPOSITS
______________________________ used to scrub hard-to-remove dirt. They can scratch surfaces. (Comet is abrasive.)
9. Sanitizing – Heat sanitizing uses high temperature (usually water) to reduce pathogens.
Chemical sanitizing uses chemicals to reduce pathogens.
There are three kinds of food-safe chemical sanitizers, chlorine (like in bleach); iodine and
____________________________ ammonium compounds. Quat. Ammon. (called quats) is NOT regular ammonia.
Regular ammonia is poisonous and is NOT A FOODSAFE PRODUCT, SO CANNOT FUNCTION AS A
SANITIZER.
10. Sanitizer solution can be used to reduce pathogens on dishes and other surfaces. The concentration of sanitizer and
water is critical for safety. Too much water will make the solution ________________________ and
________________________________. Too much sanitizer will make it too strong. It could leave a _______
____________________ or corrode (rust, pit or weaken) _____________________.
The best way to test a solution’s strength is to use a sanitizer test kit.
11. Dishwashing machines help lessen the burden of washing dirty dishes in a foodservice facility. There are rules for
dishwashing machines (sometimes called dish machines). There are two kinds of dish machines. Low-temperature dish
machines use 125F water and chemical sanitizers to clean dishes. High-temperature dish machines use heat and soap to
clean dishes. The required temperature for a high-temperature dish machine is 180F. (This is why our hot water in the lab
is so hot.) The cafeteria has a high-temperature dish machine.
12. Manual dishwashing means washing dishes by hand. There are five steps to proper handwashing of dishes.
1.
2.
3.
4.
5.
13. What items/information are required on a Material Safety Data Sheet (MSDS)?
1.
5.
2.
6.
3.
7.
4.
8.
Random stuff on the test that is not in the manual.
Dry storage areas must have a self-closing door. Nothing in a foodservice facility should be on the floor, especially food
storage containers and bins. Even the trash cans must be on wheels and raised off the floor.