SERVSAFE 10 -15 EXAM QUESTIONS

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SERVSAFE 10 -15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -97 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Besides chlorine, what are the chemical sanitizers approved for restaurants and foodservice operations?

Answer:

Iodine and quaternary ammonium

Question 2: Where would you dispose of dirty mop water?

Answer:

Utility or service sink Question 3: A food handler who is receiving a food delivery observes signs of pests in the food.What should be done?

Answer:

The shipment should be refused and prevented from entering the operation.

Question 4: Openings around pipes should be

Answer:

Filled with concrete Question 5: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up

Question 6: Which feature is most important for a chemical storage area?

Answer:

Good lighting

Question 7: What is the definition of sanitizing?

Answer:

Reducing pathogens on a surface to safe levels.

Question 8: In what type of places are cockroaches typically found?

Answer:

warm, moist, and dark Question 9: What should be done when storing food and supplies to discourage pests

Answer:

Rotate them in storage

Question 10: What information should a master cleaning schedule contain

Answer:

What should be cleaned, when, by whom, and how

Question 11: What organization national standards for foodservice equipment

Answer:

NSF Question 12: When selecting a pest control operator, all of the following should be considered except

Answer:

whether the person is inexpensive.

Question 13: Which cleaner is best for cleaning a range hood?

Answer:

degreaser

Question 14: What is the correct way to clean and sanitize a prep table

Answer:

Remove food from the surface, wash, rinse, sanitize, air-dry

Question 15: Which is not an example of the Food Safety Management System

Answer:

Recipe development and production schedule programs.Question 16: What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine

Answer:

Maximum registering thermometer Question 17: What step must managers take after creating a master cleaning schedule and training staff on how to use it?

Answer:

Monitor the cleaning program Question 18: To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

Answer:

Use a test kit to check the sanitizer's concentration when mixing it Question 19: George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer:

Clean and sanitize the sinks and drain boards Question 20: Uses prevention measures to eliminate pests that get inside the operation

Answer:

Integrated Pest Management Question 21: __is a curved, sealed edge placed between the floor&the wall to eliminate sharp corners or gaps impossible2clean

Answer:

Coving

Question 22: The most effective way to prevent pest problems is by

Answer:

maintaining a clean environment

Question 23: Which does not require sanitizing?

Answer:

walls

Question 24: What is the most reliable method for preventing backflow?

Answer:

Air gap Question 25: A device that blows a steady stream of air across the entryway is the definition of

Answer:

Air curtains

Question 26: What temperature should the water be for manual dishwashing?

Answer:

Must be at least 110 F

Question 27: Which of the following is NOT required for a handwashing station

Answer:

hand sanitizer Question 28: What is an acceptable sanitizing method and contact time for a food contact surface

Answer:

Soak the item in a chlorine solution for 7 seconds Question 29: The three basic rules to keep an operation pest-free are deny access, deny food and shelter, and

Answer:

work with a pest control operator