CHAPTER 9 SERV SAFE VOCABULARY EXAM QUESTIONS

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CHAPTER 9 SERV SAFE VOCABULARY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Garbage

Answer:

Spoiled or waste food that is thrown away. Wet waste matter

Question 2: Master cleaning schedule

Answer:

Detailed schedule listing all cleaning tasks in an establishment, when and how they are to be performed, and who will perform them.

Question 3: Sanitizing

Answer:

Process of reducing the number of microorganisms on a clean surface to safe levels.

Question 4: Cleaning

Answer:

Process of removing food and other types of soil from a surface such as a countertop or plate

Question 5: Material Safety Data Sheets (MSDS)

Answer:

Sheets supplied by the chemical manufacturer listing the chemical and is common names, its potential physical and chemical health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to employees.

Question 6: Three Compartment Sink

Answer:

Sinks that have three areas (bowls) for washing, rinsing and sanitizing wares. Most have a drain board on either side of the two outer sinks.

Question 7: Infestation

Answer:

Situation that exists when pests overrun or inhabit an establishment in large numbers

Question 8: Chlorine

Answer:

The most commonly used sanitizer due to its low cost and effectiveness

Question 9: Backflow

Answer:

Unwanted, reverse flow of contaminants through a cross-connection into a potable water system. This occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply.

Question 10: Sanitizer

Answer:

Chemical used to sanitize. Examples: chlorine, iodine and quats.

Question 11: Pest control operator (PCO)

Answer:

Licensed professional who used safe, up-to-date methods to prevent and control pests

Question 12: Vacuum breaker

Answer:

Device for preventing the back flow of contaminants into a potable water system.

Question 13: NSF-National Safety Standards

Answer:

NSF is an organization that created certain national standards for any equipment that will come into contact with food

Question 14: Back Siphonage

Answer:

When high water use in one area of an operation creates a vacuum in the plumbing system and sucks contaminants back into the water supply. Ex. A running hose in a mop bucket

Question 15: Air gap

Answer:

Air space used to separate a water-supply outlet from any potentially contaminated source. An air gap is the only completely reliable method for preventing back flow. (Ex.Air space between the floor drain and the drain pipe of a sink)

Question 16: Integrated pest management (IPM)

Answer:

Program using prevention measures to keep pests from entering an establishment and control measures to eliminate any pests that do get inside.

Question 17: Chemical sanitizing

Answer:

Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.Items can be sanitized by immersing them in a specific concentration of sanitizing solution for a specific period of time, or by rinsing, swabbing, or spraying the items with a specific concentration of sanitizing solution.

Question 18: Heat sanitizing

Answer:

Using heat to reduce the number of microorganisms on a clean surface to safe levels. (most common methods-Submerge in or spray with hot water. To be effective, the water must be at least 171 deg. F and the items must be immersed for thirty seconds.

Question 19: Utilities

Answer:

Include water, electricity, gas, sewage, and garbage systems

Question 20: Cross-connection

Answer:

Physical link through which contaminants from drains, sewers, or other waste-water sources can enter a potable water supply. (Ex. A hose connected to a faucet and submerged in a mop bucket.)

Question 21: Ventilation

Answer:

A method of moving air around in a building.

• Open window or fan

Question 22: Iodine

Answer:

Sanitizer effective at low concentrations and not as quickly inactivated by soil as chlorine.

Question 23: Potable water

Answer:

Water that is safe to drink

Question 24: Building Systems

Answer:

Include plumbing, lighting, and ventilation

Question 25: Quaternary ammonium compounds (quats)

Answer:

Group of sanitizers all having the same basic chemical structure. Quats may not kill certain types of microorganisms and are easily affected by detergent residue.