SERV SAFE CH.9-10 EXAM QUESTIONS

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SERV SAFE CH.9-10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What organization creates national standards for foodservice equipment?

Answer:

FDA Question 2: What are the most important food safety features to look for when selecting flooring, wall and ceiling material?

Answer:

Smooth and durable

Question 3: the 2nd step for taking the correct steps

Answer:

clean the surface Question 4: what sinks can only be used for handwashing and not for other purposes.

Answer:

handwashing sinks Question 5: what is a mechanical device that prevents backsiphonage by closing a check valve and sealing the water supply line shut when water flow is stopped.

Answer:

vacuum breaker

Question 6: what is PCO

Answer:

pest control operator

Question 7: Which are of the operation is usually required to be the brightest?

Answer:

Preparation

Question 8: what to do with the cleaning schedule

Answer:

train your staff to follow the schedule Question 9: What is the only completely reliable method for preventing backflow?

Answer:

Air gap Question 10: what is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine.

Answer:

maximum registering thermometer

Question 11: the 1st step for taking the correct steps

Answer:

remove food from the surface

Question 12: What should be done when throwing away chemicals?

Answer:

Follow label instructions and regulatory requirements.

Question 13: what is the correct way to clean and sanitize a prep table.

Answer:

remove food from the surface, wash , rinse, sanitize, air-dry.

Question 14: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

in drawers that have been washed and rinsed

Question 15: the rinse sink should not have

Answer:

bubbles in it Question 16: Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Answer:

Water pressure

Question 17: purchase dishwashers that have the ability to measure

Answer:

water temp, water pressure, and cleaning sanitizing chemical concentration.

Question 18: A handwashing station must have

Answer:

Hot and cold running water, soap, a way to dry hands, garbage container, and signage.Question 19: in food-contact surface are in constant use, how often must they be cleaned and sanitized

Answer:

every 4 hours

Question 20: the 5th step for taking the correct steps

Answer:

allow the surface to air-dry

Question 21: the 4th step for taking the correct steps

Answer:

sanitize the surface

Question 22: the 3rd step for taking the correct steps

Answer:

rinse the surface

Question 23: what removes heat, steam, and smoke from cooking lines.

Answer:

ventilation

Question 24: wash sink should be at a temp of

Answer:

110f (43c) Question 25: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches (5 centimeters)

Question 26: floor mounted equipment on legs must be

Answer:

• inches high

Question 27: Signage posted at a handwashing station must include a reminder to staff to

Answer:

wash hands before returning to work.Question 28: A food handler drop 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-connection

Question 29: What is sanitizing?

Answer:

Reducing pathogens to safe levels