SERVSAFE ASSIGNMENT 4 EXAM QUESTIONS

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SERVSAFE ASSIGNMENT 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which surfaces must be both cleaned and sanitized?

Answer:

Storage shelves (wrong answer on quiz, but i asked holik and he said it was correct so email him for the point back or put cutting boards) Question 2: An imminent health hazard, such as a water supply interruption, requires immediate correction or

Answer:

closure of the operation Question 3: A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

Answer:

label the working container with its contents Question 4: In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

Answer:

180 degrees fahrenheit (82 degrees celsius)

Question 5: Which individual should apply pesticides in a restaurant or food service operation?

Answer:

pest control operator Question 6: What food safety features are most important to look for when selecting flooring, wall, and ceiling materials?

Answer:

smooth and durable Question 7: The first step in cleaning and sanitizing items in a three-compartment sink is

Answer:

rinsing, scraping, or soaking items Question 8: Earlier, I asked what the first step was in three compartment sink manual dish washing process. What goes in the first compartment of a properly setup three compartment sink?

Answer:

Wash water Question 9: Which individual should apply pesticides in a foodservice operation?

Answer:

A pest control operator Question 10: Grease and condensation buildup on surfaces can be avoided with correct

Answer:

ventilation

Question 11: How high must legs be on table-mounted equipment?

Answer:

At least 4 inches (10 centimeters) Question 12: A hand washing station should have hot and cold water, soap, a way to dry hands, and a

Answer:

garbage container

Question 13: Which does not require sanitizing?

Answer:

walls

Question 14: The water provided to a hand washing sink must be

Answer:

potable water only

Question 15: food-contact surfaces must be clean and sanitized

Answer:

before working with a different type of food Question 16: What step must managers take after creating a master cleaning schedule?

Answer:

Train staff to follow the program Question 17: What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer:

Maximum registering thermometer Question 18: After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

Answer:

Rinsing

Question 19: To prevent backflow, a sink must be equipped with an

Answer:

air gap Question 20: 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 21: Which feature is most important for a chemical storage area?

Answer:

Good lighting

Question 22: What is one way to keep an operation pest-free?

Answer:

Deny pests access to the operation Question 23: When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

Answer:

the bag was placed on a prep table

Question 24: The water provided to a handwashing sink must be

Answer:

drinkable water only

Question 25: What is the correct way to store mops in between uses?

Answer:

Hanging on a hook

Question 26: What information should a master cleaning schedule contain?

Answer:

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

Question 27: Where should garbage cans be cleaned

Answer:

Away from food and utensils