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PDF Download CH 9&10- SS FOOD SAFETY EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Grease and condensation buildup on surfaces can be avoided with correct lighting garbage disposal sanitizing ventilation
Answer:
ventilation
Question 2: A food-contact surface must be cleaned and sanitized
every 6 hours at the end of the food handler's shift only if the food handler changes gloves before working with a different type of food.
Answer:
before working with a different type of food.
Question 3: What is one way to keep an operation pest-free?
Store food and supplies one inch off the floor in storage Deny pests access to the operation Clean up food spills at the end of each shift Keep outdoor garbage containers open
Answer:
deny pests access to operation
Question 4: The water provided to a handwashing sink must be?
hot water only drinkable water only cold water only fluoridated water only
Answer:
drinkable water only
Question 5: Which does not require sanitizing?
Knives Walls Plates Tongs
Answer:
walls Question 6: After scraping and washing, what is the third step in cleaning and sanitizing a prep table?Rinsing Rewashing Air-drying Sanitizing
Answer:
rinsing
Question 7: How should chemicals be stored?
Away from prep areas In food storage areas With kitchenware Above food
Answer:
Away from prep areas Question 8: What step must managers take after creating a master cleaning schedule?Time staff on how long they take to clean Train staff to follow the program Determine what should be cleaned Determine who should do each task
Answer:
Train staff to follow the program
Question 9: Earlier, I asked what the first step was in three compartment sink manual dish washing process. What goes in the first compartment of a properly setup three compartment sink?Wash water No water, it's for scraping and spraying dishes off Sanitizer water Rinse water
Answer:
wash water Question 10: Which individual should apply pesticides in a restaurant or foodservice operation?Owner/operator Line cook Pest control operator Operational director
Answer:
pest control operator (PCO) Question 11: What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?Absorbent and durable Smooth and durable Hard and durable Porous and durable
Answer:
Smooth and durable
Question 12: Which surfaces must be both cleaned and sanitized?
Garbage containers Walls Cutting boards Storage shelves that do not touch food directly
Answer:
cutting boards Question 13: In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
192°F (89°C)
200°F (93°C)
180°F (82°C)
152°F (67°C)
Answer:
180°F (82°C)
Question 14: When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?The bag was placed on a prep table The employee waited until the garbage was full The employee tied the bag shut The bag was disposed of in a dumpster
Answer:
The bag was placed on a prep table Question 15: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?Prevented backflow Created an air-gap separation Created a cross-connection Prevented atmospheric vacuuming
Answer:
created cross-connection Question 16: An imminent health hazard, such as a water supply interruption, requires immediate correction or evaluation of the situation normal operating procedures a HACCP plan closure of the operation
Answer:
closure of the operation
Question 17: How high must legs be on table-mounted equipment?
At least 1 inch (3 centimeters) At least 6 inches (15 centimeters) At least 2 inches (5 centimeters) At least 4 inches (10 centimeters)
Answer:
At least 4 inches (10 centimeters) or At least 6 inches (15 centimeters) *possible quiz victim he said 6" in class but the answers said 4"
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