CHAPTER 9 AND 10 SERVSAFE PRACTICE EXAM

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CHAPTER 9 AND 10 SERVSAFE PRACTICE EXAM

QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is sanitizing?

Answer:

Reducing pathogens to safe levels Question 2: What is the only completely reliable method for preventing backflow?

Answer:

Air gap Question 3: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?

Answer:

• inches (10 cm)

Question 4: What is the required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer:

Maximum registering thermometer

Question 5: What is the best way to eliminate pests that have entered the operation?

Answer:

Work with a licensed pest control operator (PCO) Question 6: If food-contact surfaces are in constant use,how often must they be cleaned and sanitized?

Answer:

Every 4 hours Question 7: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?

Answer:

The surface underneath the Dumpster should have been paved with concrete or asphalt Question 8: Signage posted at a handwashing station must include a reminder to saff to?

Answer:

Wash hands before returning to work Question 9: What organization creates national standards for food service equipment?

Answer:

NSF Question 10: 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?

Answer:

Created a cross-contamination Question 11: A food handler was assigned to a clean slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?

Answer:

Failed to rinse that machine after wiping it down with detergent and water.

Question 12: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable

Question 13: What does the handwashing station need to have with it?

Answer:

Running hot and cold water.Paper towels Soap Garbage container Sign saying staff must wash their hands before returning Question 14: An operation has a build up of grease and condensation on the walls and ceiling.What is the most likely problem?

Answer:

The ventilation system is not working correctly.Question 15: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handle facing up Question 16: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

Contact the local regulatory authority before use.

Question 17: What should be done when throwing away chemicals?

Answer:

Follow label instructions and regulatory requirements Question 18: Which area of the operation is usually required to be the brightest?

Answer:

Preperation

Question 19: besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Answer:

Water pressure Question 20: What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit.