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SERVSAFE CH 9-10 2016 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: chemical solutions used in food service to reduce the number of pathogens on clean surfaces are called
Answer:
sanitizers
Question 2: the second compartment in the 3 compartment sink
Answer:
rinsing Question 3: upon what does a chemical sanitizing solution's effectiveness depend
Answer:
water hardness, pH, and the temperature of the solution Question 4: when choosing prep area equipment for food safety, managers should look for
Answer:
commercial foodservice equipment with an NSF or equivalent product mark Question 5: an acceptable alternative to disposable power towels for drying hands is
Answer:
a warm air dryer
Question 6: when cleaning and sanitizing equipment in the 3 compartment sink
Answer:
rinse, scrape, or soak all items before washing Question 7: to ensure that the sanitizing solution for a food surface will work correctly, a food handler should
Answer:
use a test kit to check the concentration Question 8: what is the recommended method for cleaning and santizing dishing in a 3 compartment sink
Answer:
wash, rinse, sanitize, air dry
Question 9: what type of sanitizer is bleach
Answer:
chlorine
Question 10: what information does a MSDS include
Answer:
first aid information Question 11: what is the correct temperature of water with detergent in the first compartment of the 3 compartment sink
Answer:
110 F
Question 12: food handler handwashing sinks should be
Answer:
conveniently located
Question 13: why should protective shields be placed on light fixtures
Answer:
to prevent broken glass from contaminating food and food contact surfaces
Question 14: when should food contact surfaces be cleaned and sanitized
Answer:
after each task
Question 15: food service chemicals may be
Answer:
transferred to smaller, correctly labeled containers Question 16: what document contains information about the safe use and handling of hazardous chemicals
Answer:
MSDS - Material Safety Data Sheet
Question 17: which is a safe food handling practice
Answer:
cleaning and sanitizing food contact surfaces at least every 4 hours while prepping the same food item Question 18: placing plastic or metal mesh covers over light bulbs in food prep areas reduces
Answer:
risk of physical contamination
Question 19: what should warewashing sinks be made of
Answer:
stainless steel Question 20: a manager notices a build up of dust on the ceiling of the prep area. the most likely source of this contamination is
Answer:
air vents that have not been cleaned Question 21: a food service operation is using a high temp machine for washing utensils. how would an inspector verify the temp of the water
Answer:
read the hot temp gauges on the washing machine n the water heater
Question 22: what area must meet the highest minimum light intensity requirements
Answer:
kitchen unit Question 23: a foodhandler drops several eggs on the floor and cleans the mess right away with a mop from the storage area. what should foodhandler do next
Answer:
clean the mop in the utility sink Question 24: what is an example of "cleaning" in a food service operation
Answer:
using an approved wiping cloth to remove food particles from a slicer
Question 25: clean, sanitized , dry cups and glasses should be stored
Answer:
upside down Question 26: when implementing a program that prevents pests from becoming a problem at the end of the operation, it is best to
Answer:
work with pest control operator Question 27: the water temperature of the final rinse of the high temperature dishwasher should not be above 194F because
Answer:
water can evaporate before sanitizing items Question 28: there has been a backup of sewage from floor drain of the prep area. what should the manager do
Answer:
close the operation immediately
Question 29: when must food contact surfaces be cleaned and sanitized
Answer:
before coming in contact with food
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