SERVSAFE CH. 10 EXAM QUESTIONS

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SERVSAFE CH. 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Chemicals should always be stored

Answer:

below food and equipment if in same area

Question 2: Take corrective actioned immediately if

Answer:

chemicals or cleaning tools are not stored properly

Question 3: To use cleaners correctly, make sure to

Answer:

• Follow manufacturer's instruction carefully

• Only use cleaners for their intended purpose

Question 4: surfaces that touch food must be

Answer:

cleaned and sanitized

Question 5: Store chemicals in their

Answer:

original containers and designate specific areas to store chemicals away from food and equipment

Question 6: Sanitizing reduces

Answer:

pathogens on a surface to safe levels

Question 7: Cleaning tools must be stored to prevent

Answer:

contamination of food and equipment, so store away from food

Question 8: Surfaces that do not touch food only need to be

Answer:

cleaned and rinsed to prevent dirt

Question 9: Food-contact surfaces can be sanitized with either

Answer:

heat or chemicals Question 10: Monitor the cleaning program by:

Answer:

• Supervising daily cleaning routines

• Checking all cleaning tasks against master schedule daily

• Changing master schedule as needed for changes in menu or equipment

• Asking staff during meeting for input

Question 11: There are 2 types of wiping cloths

Answer:

wet cloths and dry cloths. Each has its own requirements Question 12: To set up a 3-compartment sink correctly, make sure to:

Answer:

• Clean and sanitize each sink and drain board

• Fill the first sink with detergent and water at least 110°F

• Fill the second sink with clean water

• Fill the 3rd sink with water and sanitizer at the correct concentration

• Provide the clock with a second hand

Question 13: Common guidelines with operator dishwashers are to:

Answer:

• Keep the machine clean and check it once a day

• Prepare items for cleaning by scraping, rinsing, and/or presoaking them beforehand

• Loading dish racks correctly without overloading

• Air-dry items

• Checking water temperature, pressure, and sanitizer levels regularly

Question 14: Store cleaning tools such that they are in a storage area with:

Answer:

• Good lighting to see chemicals clearly

• Hooks for mops, brooms, etc.

• Utility sink for filling buckets and washing cleaning tools

• Floor drain for dumping dirty water

Question 15: Chemicals stored in original container must have

Answer:

a manufacturer's label with directions for use

Question 16: One way to sanitize items is to soak them in

Answer:

hot water at least 171°F for 30 seconds or a high-temperature dishwasher Question 17: Create a master cleaning schedule with the following information:

Answer:

• What should be cleaned - list all cleaning jobs and include both food and nonfood surfaces as items

that need to be cleaned

• Who should clean it - assign each task to specific person

• When to clean - staff should clean and sanitize as needed but schedule major cleaning when food or

service will not be affected

• How it should be cleaned - have clear instructions and list chemicals by name and always follow

manufacturer's instructions

Question 18: Only chemicals approved for use in a

Answer:

foodservice operation should be used, not those not required to operate or maintain the establishment

Question 19: To prevent contamination, always

Answer:

cover and remove items that could be contaminated by chemicals and clean and sanitize equipment after using chemicals Question 20: To store tableware and equipment correctly to protect them from contamination,

make sure to:

Answer:

• Store it at least 6 inches from the floor and away from dirt and moisture

• Clean and sanitize drawers and shelves before storing them

• Store glasses and cups upside down on a clean and sanitized rack/shelf. Store utensils with handles

up

• Clean and sanitize trays and carts used to carry clean tableware and utensils as often as needed

• Keep food-contact surfaces of stationary equipment covered until use

Question 21: The most critical factors that influence the effectiveness of chemical sanitizers are:

Answer:

• Concentration - check often to make sure it is not too strong or weak with a test kit

• Temperature - Follow manufacturer's directions

• Contact time - amount of time solution must make with object to sanitize it

• Water hardness - determined by amount of minerals in water and must work with supplier to find

correct amount of sanitizer to use with your water