CH 10 SERVSAFE EXAM QUESTIONS

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CH 10 SERVSAFE EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Manual dishwashing guidelines

Answer:

-clean and sanitize each sink and drain board -fill first sink with detergent ane water (atleast 110 F (43 C); follow manufacturer's recommendations -fill second sink with clean water (not needed if items will be spray-rinsed) -fill third sink with water and sanitizer to correct concentration (alternative is hot water); follow manufacturer's recommendations -provide clock with second hand

Question 2: How to clean and sanitize in a three compartment sink

Answer:

• rinse, scrape, or soak items before washing them

• wash items in the first sink

• rinse items in the second sink

• sanitize items in the third sink

• air dry on clean and sanitized surface

Question 3: High Temp Machines to clean & sanitize

Answer:

• Water temperature is critical
• Final Rinse must be 180° Fahrenheit
• Water temps that are too high will bake on food

making it harder to clean

• May need a hot water booster

Question 4: How and when to clean and sanitize

Answer:

• scrape or remove food bits from surface

• wash the surface

• rinse the surface

• sanitize the surface

• allow the surface to air-dry

when :

after they are used before handlers start working with a dif type of food any time they are interrupted during a fast after four hours if items are in constant use

Question 5: Storing tableware and equipment

Answer:

Store tableware and utensils at least 6 inches off the floor. protect them from dirt and moisture Clean and sanitize drawers and shelves before storing clean items store glasses and cups upside down on a clean and sanitized shelf or rack. flatware and utensils with handles up.clean and sanitize trays and carts used to carry clean tableware and utensils. check daily and clean as often as needed keep the food contact surfaces of stationary equipment covered until ready for use

Question 6: heat sanitizing

Answer:

water must be 171 degrees and soaked for 30 seconds

Question 7: cleaners must be

Answer:

stable, non-corrosive, and safe to use

Question 8: Sanitizer Effectiveness Factors

Answer:

Contact Time, Termperature, Water Hardness, pH, Concentration

Question 9: Cleaning the Premises

Answer:

Nonfood-contact surfaces must be cleaned regularly. Examples include floors, ceilings, equipment exteriors, restrooms, and walls. Regular cleaning prevents dust, dirt, and food residue from building up.

Question 10: developing a cleaning program

Answer:

-creating a master cleaning schedule -training your staff to follow it -monitoring the program to make sure it works