SERV SAFE CH.11-15 EXAM QUESTIONS

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SERV SAFE CH.11-15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Equipment food-contact surfaces must meet all of the following conditions,

except:

Answer:

They must be absorbent.Question 2: Pesticides should be stored:

Answer:

to their original containers Question 3: The two methods used to sanitize surfaces are:

Answer:

Chemical sanitizing and heat sanitizing Question 4: Which of the following statements about clean-in-place equipment is correct?

Answer:

Cleaning and sanitizing solutions should be held in the tubes or pipes for a specific amount of time.Question 5: If you are using a three-compartment sink for cleaning and sanitizing, the first sink is used for

Answer:

Washing

Question 6: Coving is used:

Answer:

reduce sharp corners on hard-to-clean floors

Question 7: What is the purpose of Material Safety Data Sheets?

Answer:

To inform employees of the hazards associated with the chemicals with which they work

Question 8: Material Safety Data Sheets do not list

Answer:

The container size of the chemical Question 9: The lighting intensity in a dry-storage area should be at least:

Answer:

10 foot-candles

Question 10: Which of the following is an example of an air gap?

Answer:

Air space between the drainpipe of a sink and the floor drain Question 11: Which type of cleaner would best remove mineral deposits from steam tables?

Answer:

Delimer.

Question 12: What is the purpose of a vacuum breaker?

Answer:

It is used to prevent cross-connections between piping systems or between a hose and a faucet.Question 13: All of the following are the most common types of chemical sanitizers used in

foodservice establishments, except:

Answer:

Sodium chloride.

Question 14: What is the purpose of an air curtain?

Answer:

It creates a barrier to pests around doors that are open.Question 15: All of the following methods deny pests access to a foodservice operation, except

Answer:

Using pesticides near doorways and windows.Question 16: Which of the following methods will not help prevent pests from entering a foodservice establishment?

Answer:

Refrigerating dry food.

Question 17: Which is a goal of the food safety inspection program?

Answer:

All of these Question 18: Food regulations developed by state agencies are:

Answer:

minimum standards necessary to ensure food safety Question 19: When choosing a pest control operator, it is important to do all of the following,

except:

Answer:

Making the cost of the program the only factor in your decision.Question 20: Because a water main in the street has broken, your establishment suddenly has no running water. Which of the following is an appropriate response?

Answer:

Purchase ice and use bottled water Question 21: What type of cleaning agent would you use to remove mineral deposits?

Answer:

Acid cleaners.

Question 22: Which of the following control measures keeps insects away but does not necessarily kill them?

Answer:

Repellants.Question 23: All of the following factors influence the effectiveness of chemical sanitizers,

except:

Answer:

Abrasiveness.Question 24: If you are using a three-compartment sink for cleaning and sanitizing, the second sink is used for

Answer:

Rinsing

Question 25: What is a cross-connection?

Answer:

link between sources of safe and dirty water Question 26: Which of the following would be a feature of a piece of kitchen equipment that carries an NSF International symbol?

Answer:

Easy to clean Question 27: All of the following are methods to deny pests food and shelter, except:

Answer:

Storing aerosol cans in a cool place.Question 28: Which operation would most likely be subject to a food safety inspection by a federal agency?

Answer:

Passenger train traveling from New York to Chicago.