FREE AND STUDY GAMES ABOUT SERV SAFE CHAPTER 10

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FREE AND STUDY GAMES ABOUT SERV SAFE CHAPTER 10

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -15 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: what to do when monitoring the cleaning program?

Answer:

supervise daily cleaning routines, check cleaning task against the master schedule everyday. change the master schedule as needed, ask the staff for input on the program

Question 2: what are steps for cleaning and sanatizing?

Answer:

rinse, scape or soak items before washing them, wash items in the first sink, rinse items in the second sink, sanitize items in the third sink, air dry items on a clean and sanitized, surface

Question 3: how do cleaners must be?

Answer:

stable and noncorrosive, safe to use

Question 4: how to develop an effective cleaning program?

Answer:

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

Question 5: how to set up a three-compartment sink?

Answer:

clean and sanitize each sink and drain board, fill the first sink with detergent and water at 110 F (43 C)

Question 6: what to do when storing cleaning tools and chemicals?

Answer:

place in a separate area away from food and prep areas. the storage area should have good lighting so chemicals can be easily seen, floor drain from dumping dirty water, hooks for hanging cleaning tools

Question 7: what to do when it comes to chemical sanitizing?

Answer:

food-contact surfaces can be sanatized Question 8: what to do when storing clean and sanitized tableware and equipment?

Answer:

store them at least 6 (15 cm) off the floor, clean and sanitize drawers shelves before items are stored, store glasses and cups upside down on a clean and sanitized shelf of rack

Question 9: How to clean the premises?

Answer:

clean nonfood-contact surfaces regularly, includes floors, ceilings, walls, equipment exteriors, prevents dust, dirt, food residue and other debris from building up

Question 10: when should food-contact surfaces must be cleaned and sanitized?

Answer:

after they are used, before working with a different type of food, any time a task was interrupted and the items may have been contaminated, after four hours if the items are in constant use

Question 11: how to clean and sanitize stationary equipment?

Answer:

unplug the equipment, take the removable parts of the equipment, wash rinse, and sanitize them by hand or run the parts through a dishwasher if allowed

Question 12: what is something you should never do?

Answer:

dump mop water or other liquids waste into toilets or urinals, clean tools in sinks used of hand washing food prep, dishwashing

Question 13: why clean up after people who get sick?

Answer:

diarrhea and vomit in the operation, must be cleaned up the correct way. it can carry norovirus, which is highly contagious, correct cleanup can prevent food from becoming contaminated and keep others from getting sick

Question 14: what are dishwasher operation guidelines?

Answer:

clean the machine as often as needed, scrape, rinse, or soak items before washing, use the correct dish racks, never overload dish racks, air-dry all items

Question 15: how to clean and sanitize?

Answer:

scape or remove food bils from the surface , wash the surface, rinse the surface, sanitize the surface, allow the surface to air dry