SERVSAFE 11 EXAM QUESTIONS

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SERVSAFE 11 EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the correct way to clean and sanitize a prep table?

Answer:

Wash, rinse, sanitize, air-dry

Question 2: Where should Material Safety Data Sheets (MSDS) be kept?

Answer:

Kept so employees can access them.

Question 3: When should the staff wash their hands?

Answer:

Staff must wash hands after using the restroom or touching something that may contaminate their hands.Question 4: How can foodservice managers find out which chemical sanitizers are appropriate for their operation?

Answer:

Check with the local regulatory authority.

Question 5: What is time-temperatue abuse?

Answer:

When food stays too long at temperatures that are good for pathogen growth.

Question 6: How do you use a thermometer calibration and what method?

Answer:

Calibrate thermometers often, using either the ice-point or the boiling-point method.Question 7: If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer:

Every 4 hours.

Question 8: What is cross-contamination?

Answer:

Transfer of pathogens from one surface or food to another.Question 9: An employee wants to make a sanitizer solution to spray onto food contact surfaces. What must be done to ensure that it has been made correctly?

Answer:

Test the solution with a sanitizer test kit.

Question 10: How are gloves used?

Answer:

Gloves should be used only after washing hands and must be changed often.

Question 11: What is a food-contact surface?

Answer:

Any surface that touches food, such as knives, stockpots, and, cutting boards.Question 12: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

Flatware handles should be facing up.

Question 13: What is sanitizing?

Answer:

Reduce pathogens to safe levels.

Question 14: What are pathogens?

Answer:

Certain viruses, parasites, fungi, and bacteria that can cause illness.

Question 15: What should be done when throwing away chemicals?

Answer:

Follow label instructions and any regulatory requirements that apply.

Question 16: What is an approved, reputable supplier?

Answer:

Supplier that has been inspected and complies with applicable local, state, federal laws.

Question 17: What is TCS food?

Answer:

Food that requires time and temperature control for safety.

Question 18: What is ready-to-eat food?

Answer:

Food that can be eaten without further prep.

Question 19: What is the temperature danger zone?

Answer:

Temperatures range from 41 degrees F and 135 degrees F. Foodborne pathogens grow well in it.

Question 20: What is a virus?

Answer:

The leading cause of foodborne illness. Best controlled by practicing personal hygiene.