CHAPTER 9 AND 10 SERVSAFE EXAM QUESTIONS

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CHAPTER 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: Emergencies

Answer:

Most common crises are electrical power outages, fire, flooding, and sewage backups.Power failures and fridge breakdowns can threaten ability to control temp Unauthorized people in the facility are a risk to food safety Threats to drinkable water supply risks the safety of food Service must be stopped if there is a significant risk. Local regulatory authority must be notified

Question 2: Lighting

Answer:

Lighting intensity is measured in units called foot-candles or lux.Local jurisdictions usually require prep areas to be brighter than other areas. lets them recognize the condition of the food and where they need to clean Monitor the lighting, replace any bulbs that were burned out.Lights should have shatter resistant bulbs or protective covers

Question 3: installing and maintaining equipment

Answer:

floor mounted equipment: on legs at least 6 inches high or seal it to a masonry base

Tabletop equipment: on legs at least 4 inches high or seal it to countertop

Question 4: Developing a cleaning program

Answer:

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

Question 5: Dishwashing machines

Answer:

must be installed so they are reachable and conveniently located. Must also keep utensils, equipment, etc from becoming contaminated.Use detergents and sanitizers approved by the local regulatory authority.Purchase dishwashers that have the ability to measure water temp, water pressure, and cleaning and sanitizing chemical concentration Clean dishwashers as often as necessary.

Question 6: Hand washing stations

Answer:

Hot and cold running water, must be drinkable and meet temperature and pressure requirements Soap can be liquid, bar or powder A way to dry hands - disposable paper towels or continuous towel system. or hand dryer Garbage container - if disposable towels are used Signage - clearly visible sign or poster telling staff to wash hands before returning to work

Question 7: Using foodservice chemicals

Answer:

store chemicals in the original containers away from food and prep areas. when throwing them out, follow the instructions on the label OSHA has requirements for chemicals. provide a MSDS.contains safe use and handling, hazards, precautions, PPE, first-aid info, manufacturers info, preparation date of MSDS, ingredients, etc.

Question 8: Storing cleaning tools and supplies

Answer:

storage area must have good lighting, hooks for hanging mops, brooms, utility sink for filling buckets and washing cleaning told, floor drain for dumping dirty water.air-dry towels overnight, hang ops, brooms, and brushes on hooks to air-dry, clean and rinse buckets and let them air-dry

Question 9: Cross connection & backflow

Answer:

cross connection is a physical link between safe water and dirty water. come from drains, sewers, or other wastewater sources.This can lead to back flow Back flow is the reverse flow of contaminants through a cross-connection into a drinkable water supply.Can be the result of pressure pushing contaminants back into the water supply. Backsiphonage is when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply Prevent back flow with air gap or water breaker

Question 10: 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 11: Water and plumbing

Answer:

water may come from :

approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, water transport vehicles.plumbing that is not installed/maintained correctly can allow drinkable and unsafe water to mix. can cause food borne illness outbreak. ONLY licensed plumbers work on the plumbing

Question 12: 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 13: Sanitizers

Answer:

Heat sanitizing : water must be at least 171?F. must be soaked for at least 30 seconds.Chemical sanitizing : tableware, utensils, and equipment can be sanitizing by soaking them in the chemical solution. or rinse, swab, or spray them with it.

common types : chlorine, iodine, and quaternary ammonium compounds or quats.

Regulated by state and federal environmental protection agencies

Question 14: Ventilation

Answer:

Removes heat, steam, and smoke from cooking lines. Eliminates fumes and odors. Not working correctly, grease and condensation will built up on walls and ceilings. Must be cleaned and maintained according to the local requirements

Question 15: Garbage

Answer:

Should be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination. Do not contaminate food or food-contact surfaces.Clean the inside and outside of containers frequently. Do not clean them near prep or food storage areas Indoor containers must be leak proof, waterproof, and pest proof. Must be covered when not in use Waste and recyclables must be stored separately from food and contact surfaces.Outdoor containers must be placed on a surface that is smooth, durable, and nonabsorbent. Asphalt and concrete are good choices. Must have tight fitting lids and always covered. Keep drain plugs in place

Question 16: Cleaning up after sick people

Answer:

Spills must be cleaned up correctly. Prevent food from becoming contaminated.Question 17: General guidelines for the effective use of chlorine, iodine, and quats

Answer:

Chlorine > (or equal) 100?F < (or equal) 10 pH