CHAPTER 9 10 SERVSAFE EXAM QUESTIONS

PDF Download CHAPTER 9 & 10 SERVSAFE EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: developing a cleaning program

Answer:

create a master cleaning schedule, train your staff to follow it, and monitor the program to make sure it works.

Question 2: utilities

Answer:

water, electricity, gas, sewage, and garbage disposable.

Question 3: stationary equipment

Answer:

should be easy to clean and clean around. floor mounted equipment 6 inches off the ground. tabletop equipment 4 inches off the ground.

Question 4: using food service chemicals

Answer:

store in original containers away from food prep areas, when throwing them out follow instructions on the label, and OSHA requires MSDS, they are often sent with chemical, so make sure you have it.

Question 5: cleaners

Answer:

must be stable, noncorrosive, and safe to use.

Question 6: building systems

Answer:

include plumbing, lighting, and ventilation.

Question 7: storing cleaning tools and supplies

Answer:

good lighting, hooks for hanging, utility sink, and floor drain. air dry towels overnight, hang mope heads and stuff on hooks to dry, and clean and rinse buckets and let them air dry.

Question 8: handwashing stations

Answer:

should be put in areas that make it easy for staff to wash there hands often. these stations are required in restrooms or directly next to them.

Question 9: dish washing machines

Answer:

must be installed so that they are reachable and conveniently located. Use detergents and sanitizers approved by the local regulatory authority. Clean them as often as necessary. have the ability to measure water temperature and pressure and cleaning and sanitizing solution.

Question 10: water/plumbing

Answer:

only water that is drinkable so you must keep plumbing maintained. no cross connections if you avoid them its the best way to prevent backflow.

Question 11: building systems

Answer:

good lighting, plenty of ventilation that's easy to maintain, garbage should be removed from prep areas frequently, clean the containers frequently, containers must be leak proof waterproof and pest proof, must be stored separately from food, and for outdoor containers place them on a flat serface and keep the lip closed

Question 12: heat sanitizing

Answer:

water must be at least 171 degrees and the items must be soaked at least 30 seconds

Question 13: dishwasher operation

Answer:

keep the machine clean, preparing items for cleaning, load the dishracks properly, air dry items, and monitor all temperatures.

Question 14: maintain the facility

Answer:

clean on a regular basis, make sure all systems work and are checked regularly, make sure the building is sound, control pests, and maintain the outside of the building correctly.

Question 15: chemical sanitizing

Answer:

three common types are chlorine, iodine, and quaternary ammonium compounds, or quats. utensils, tableware, and equipment can be sanitized by soaking them in this solution.

Question 16: floors, walls, and ceilings

Answer:

smooth and durable. this makes cleaning waier and must be regularly maintained. equipment must meet certain standards if it will come in contact with food service.

Question 17: when to clean and sanitize

Answer:

after they are used, before handlers start working with a different type of food, when interrupted during a task and the items being used may been contaminated, and after four hours if items in constant use.

Question 18: sanitizer effectiveness

Answer:

concentration, temperature, contact time, water hardness, and pH

Question 19: sanitizers

Answer:

after being cleaned and rinsed, food contact surfaces must be?

Question 20: storing tableware and equipment

Answer:

at least six inches off the floor, clean and sanitize drawers and shelves before storing items, store glasses and cups upside down, clean and sanitize trays and carts, and keep the food cantact surfaces covered until ready for use.

Question 21: manual dishwashing

Answer:

clan and sanitize each sink, first sink has detergent and water, second sink has clean water, has water and sanitizer with the correct concentration, and provide a clock with a second hand.

Question 22: three compartment sinks

Answer:

clean and sanitize items manually in the operation. large enough to accommodate large equipment.

Question 23: hand washing

Answer:

hot and cold running water, soap, a towel to dry hands, garbage container, and signs

Question 24: pest prevention

Answer:

deny pests access to operation, deny pests food water and shelter, and work with a licensed pest control operator.

Question 25: how to properly clean and sanitize a surface

Answer:

scrape or remove food bits from the surface, wash the surface, rinse the surface, sanitize the surface, and allow the surface to air dry.