SERV SAFE CHAPTER 10 EXAM QUESTIONS

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SERV SAFE CHAPTER 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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 in constant use Question 2: Clean in-place equipment:

Answer:

Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless others indicated by the manufacturer Question 3: Cleaning up after people who get sick:

Answer:

-Diarrhea or vomit in the operation must be cleaned up correctly. It can carry norovirus, which is highly contagious.-Correct clean up can prevent food from becoming contaminated and keep others from getting sick.Question 4: Storing cleaning tools and chemicals:

Answer:

-Place in a separate area away from food and prep areas

Question 5: The storage area should have:

Answer:

-Good lighting so chemicals can be easily seen -Utility sink for filing buckets and washing cleaning tools -Floor drain for dumping dirty water -Hooks for hanging cleaning tools Question 6: High temperature machines:

Answer:

-Final sanitizing rinse must be at least 180 degrees F.-165 degrees F for a stationary rack, single temperature machines Question 7: Chemical sanitizing machines:

Answer:

-Clean and sanitize at much lower temperatures.-Follow the temperature guidelines provided by the manufacturer.-Never overload dish racks Question 8: Never:

Answer:

-Dump water mop water or other liquid waste into toilets or urinals

-Clean tools in sinks used for: hand washing, food prep, dish washing

Question 9: When storing clean and sanitized tableware and equipment:

Answer:

-Store them at least six inches off of the floor -Clean and sanitize drawers and shelves before items are stored.-Store glasses and cups upside down

Question 10: Clean Non-Food Contact Surfaces regularly

Answer:

Includes floors, ceilings, walls, equipment exteriors, etc. Prevents dirt, dust, food residue and other debris from building up. These surfaces do not need to be sanitized.

Question 11: Concentration

Answer:

Sanitizers should be mixed with water to the correct concentration. Not enough sanitizer: Makes the solution weak and useless. Too much sanitizer: May make the solution too strong, unsafe, and corrode metal. Change solution when it is dirty or when the concentration is too low. Water hardness and pH affect how well a sanitizer works.

Question 12: Types of Sanitizers

Answer:

Chlorine:

-Water temperature must be 100 degrees F. Concentration of 50-99ppm. Item must be in contact with sanitizer for 7 seconds

Iodine:

-Water temperature must be 68 degrees F. Concentration of 12.5-25ppm. Item must be in contact with sanitizer for 30 seconds

Quats:

-Water temperature must be 75 degrees F. Concentration as per manufacturer's guidelines. Item must be in contact with sanitizer for 30 seconds Question 13: To create a master cleaning schedule, identify:

Answer:

-What should be cleaned -Who should clean it -When it should be cleaned -How it should be cleaned Question 14: Chemicals:

Answer:

-Only purchase those approved for use in food service operations -Store them in their original containers away from food and food prep areas -If transferring them to a new container, label it with the common name of the chemical -When throwing chemicals out: follow instructions on the label, and local regulatory requirements Question 15: Setting up a three compartment sink:

Answer:

-Clean an sanitize each sink and drain board -Fill the first sink with detergent and water at at least 110 degrees F -Fill the second sink with clean water -Fill the third sink with water and sanitizer to the correct concentration -Provide clock with a second hand to let food handlers know how long items have been in the sanitizer

Question 16: To develop an effective cleaning program:

Answer:

-Create a master cleaning schedule -Train your staff to follow it -Monitor the program to make sure it works

Question 17: Sanitizing

Answer:

Sanitizing is the process of reducing the number of harmful microorganisms to safe levels. You must clean a surface before sanitizing it.-Heat Sanitizing: The water must be at least 171 degrees F. Immerse the item in the water for 30 seconds.-Chemical Sanitizing: such as chlorine, iodine, and quats (ammonia). They are influenced by contact time

Question 18: Dish Washing Machines

Answer:

Follow manufacturer's guidelines and make sure your machine is clean and in good working condition.Check the temperature and pressure of wash and rinse cycles daily. Information should be posted on the machine regarding proper water temperature, conveyor speed, water pressure and chemical concentration Question 19: Cleaning and sanitizing stationary equipment:

Answer:

• Unplug the equipment

• Take the removable parts off. Wash, rinse, sanitize by hand or dishwasher if allowed.

• Scrape food from equipment surfaces

• Wash the equipment surfaces

Question 20: Food contact surfaces

Answer:

Must be cleaned and sanitized after each use, whenever you begin working with another food type, any time a task is interrupted, and at fur hour intervals if in constant use.

• Remove food bits

• Wash