CH. 9 AND 10 SERVSAFE EXAM QUESTIONS

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CH. 9 AND 10 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Sanitizer Effectiveness

Answer:

Concentration:

-the amount of sanitizer to water is critical.

• Concentration is measured in parts per million (ppm). --Use a test kit to check the concentration

-Change the solution when it looks dirty or concentration is too low

Temperature:

-The water in the solution must be the correct temp.

Contact Time:

-The solution must make contact with the surface for a certain amount of time

Water Hardness:

-Amount of minerals in your water -Figure out the correct amount of sanitizer for your water

Ph:

-Ph can affect it also like water

Question 2: Dishwasher Operation

Answer:

Keeping it Clean:

-Wash often -Clear spray nozzles and remove mineral deposits

Preparing for Cleaning:

-Scrape rinse or soak items before washing

Loading Dish Racks:

-Load them so all surfaces are sprayed

Drying:

-Air dry

Monitoring:

-Check water temp, pressure, and sanitizer

Question 3: Cleaning and Sanitizing Equipment

Answer:

-Unplug the Equipment -Take the removable parts off the equipment. Wash rinse and sanitize by equipment.-Scrape or remove food from equipment surfaces -Wash the surfaces.-Rinse the equipment surfaces with clean water.-Sanitize the equipment surfaces -Allow all surfaces to air dry

Question 4: Ventilation

Answer:

-Removes heat, steam, and smoke from cooking lines -Eliminates fumes and odors -If not working correctly, grease and condensation can build up on walls and ceilings -Should be cleaned and maintained

Question 5: Maintaining the Facility

Answer:

-Clean operation on a regular basis -Make sure all building systems work and are checked -Make sure the building is sound. No leaks, holes, or cracks.-Control Pests -Maintain the outside of the building correctly

Question 6: When to Clean

Answer:

-After they are used -Before food handlers start working with a different type of food -Any time food handlers are interrupted during a task and the items being used may have been contaminated -After four hours if items are constant

Question 7: Storing Tableware

Answer:

Storage -Store at least six inches off floor

Storage Surfaces:

-Clean and sanitize drawers and shelves

Glasses and Flatware:

-Store glasses upside down -Flatware and utensils with handles up

Trays and Carts:

-Clean often

Stationary Equipment:

-Keep covered

Question 8: Water and Plumbing

Answer:

-Approved public water mains -Private water sources that are regularly tested and maintained -Closed portable water containers -Water transport vehicles you should know hoe to prevent plumbing issues and water should be drinkable Have only licensed plumbers work in you operation

Question 9: How to Clean and Sanitize in a 3 Compartment Sink

Answer:

1) Rinse, scrape, or soak before washing

2) Wash in first sink

3) Rinse in second

4) Sanitize in third

5) Air dry

Question 10: How and When to Clean and Sanitize

Answer:

1) Scrape or remove food bits from the surface

2) Wash the surface

3) Rinse the surface

4) Sanitize the surface

5) Allow the surface to air-dry

Question 11: Manual Dishwashing

Answer:

-Clean and sanitize each sink -Fill first sink with water and detergent & water temp of 110 F -Fill second sink with clean water -Fill third sink with water and sanitizer -Provide a clock

Question 12: Installing and maintaing Equipment

Answer:

Floor mounted equipment: floor mounted equipment on legs at least six inches high or seal to masonry base Tabletop Equipment: tabletop equipment on legs at least 4 inches high or seal to countertop

Question 13: Cross Connection

Answer:

-Can let back flow occur -Can also create a backsiphonage cross connection is a physical link between safe and dirty water

Question 14: Machine Dishwashing

Answer:

High temp: temp of the final sanitizing rinse must be at least 180 F

-For stationary rack single temp machines must be at least 165 F -Must have built in thermometer

Question 15: Cleaners

Answer:

-Stable, noncorrosive, and safe -Follow manufacturers instructions carefully -Do not use one toy elf cleaner in place of another unless it is intended for the same use