7 EDITION SERVSAFE CHAPTER 10 EXAM QUESTIONS

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7 EDITION SERVSAFE CHAPTER 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which feature is most important for a chemical storage area?

• good lighting
• single use towels
• nonskid floor mats
• emergency shower system

Answer:

• good lighting

Question 2: What is required for measuring the sanitizing rinse temperature in a high temperature dish washing machine?

• infrared thermometer
• time temperature indicator
• maximum registering thermometer
• thermocouple with immersion probe

Answer:

• maximum registering thermometer

Question 3: What is the correct way to clean and sanitize a prep table?

• remove food from the surface, sanitize, rinse, wash, air-dry
• remove food from the surface, wash, rinse, sanitize, air-dry
• remove food from the surface, wash, sanitize, air- dry, rinse
• remove food from the surface, air-dry, wash, rinse, sanitize

Answer:

• remove food from the surface, wash, rinse, sanitize, air-dry

Question 4: What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?

• test the solution with a sanitize kit
• use very hot water when making the solution
• try out the solution on a food contact surface
• mix the solution with equal parts of water

Answer:

• test the solution with a sanitize kit

Question 5: How should flatware and utensils that have been cleaned and sanitized be stored?

• with handles facing up
• below cleaning supplies
• four inches (10 centimeters)from the floor
• in drawers that have been washed and rinsed

Answer:

• with handles facing up

Question 6: What information should a master cleaning schedule contain?

• what should be cleaned, and when
• what should be cleaned, when by whom
• what should be cleaned, when by whom, and how
• what should be cleaned, when by whom, and how, and why

Answer:

• what should be cleaned, when by whom, and how

Question 7: Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

• label the working container with its contents
• read the safety data sheet (SDS) for the cleaner
• use a new wiping cloth when first using the work container
• note on the original container that some cleaner was put into a working container

Answer:

• label the working container with its contents

Question 8: What is the acceptable contact time when sanitizing food-contact surfaces?

• soak the item very hot water for 7 seconds
• soak the item an iodine solution for 7 seconds
• soak the item chlorine solution for 7 seconds
• soak the item ammonia solution for 7 seconds

Answer:

• soak the item chlorine solution for 7 seconds

Question 9: If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

• every 4 hours
• every 5 hours
• every 6 hours
• every 7 hours

Answer:

• every 4 hours

Question 10: George is getting ready to wash dishes in a three compartment sink. What should be his first task?

• remove leftover food from the dishes
• fill the first sink with detergent and water
• clean and sanitize the sink and drain boards
• make sure there is a working clock with a second hand

Answer:

• clean and sanitize the sink and drain boards