SERVSAFE 9 AND 10 EXAM QUESTIONS

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SERVSAFE 9 AND 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem

Answer:

The ventilation system is not working correctly Question 2: How should flatware and utensils that have been cleaned and sanitized be stored

Answer:

With handles facing up.Question 3: Trays and carts- clean and sanitize trays and carts used to carry clean silverware and utensils. Check them daily, and clean as often needed

Answer:

Stationary equipment- keep the food contact surfaces of stationary equipment covered until ready for use.Question 4: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be atleast

Answer:

• inches (10 cm)

Question 5: steps for cleaning and sanitizing

Answer:

Remove food from the surface clean the surface rinse the surface sanitize the surface allow the surface to air dry

Question 6: What is sanitizing

Answer:

Reducing pathogens to safe levels Question 7: What organization creates national standards for foodservice equipment

Answer:

NSF

Question 8: what should be done when throwing away chemicals

Answer:

Follow label instructions into a drain and throw the container away Question 9: A broken water main has caused the water in an operation in an operation to appear brown. What should the manager do?

Answer:

Contact the local regulatory authority before use Question 10: What must food handlers do to make sure sanitizing solution for use on food contact surface has been made correctly?

Answer:

Test the solution with a sanitizer kit Question 11: Which area of the operation is usually required to be the brightest?

Answer:

Preparation

Question 12: Signage posted at a hand washing station much include a reminder to staff to

Answer:

wash hands before returning to work Question 13: What are the most important food safety features to look for when selecting flooring, ceiling, and wall materials

Answer:

Smooth and durable Question 14: What is the only completely reliable method for preventing back flow

Answer:

Air Gap Question 15: Storage- store tableware and utensils at least 6 inches off the floor. protect them from dirt and moisture Storage surfaces- clean and sanitize drawers and shelves before clean items

Answer:

Glasses and flatware- store cups and glasses upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up. Staff can then pick them up without touching food contact surfaces, which can help prevent the transfer of pathogens such as norovirus.Question 16: What is required for measuring the sanitizing rinse temp in a high temp dishwashing machine

Answer:

Maximum registering thermometer Question 17: A food handler drops 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 18: If food contact surfaces are in constant use, how often must they be cleaned and sanitize?

Answer:

Every 4 hours

Question 19: Besides info on chemical concentration and water temp. what other machine setting info should be posted on dishwashing machines

Answer:

Water pressure

Question 20: What is the correct way to clean and sanitize a prep table

Answer:

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