SERVSAFE CH10 EXAM QUESTIONS

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SERVSAFE CH10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -69 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which kind of cleaner would be good for a steam table or dishwasher?

Answer:

delimers for mineral deposits and other dirt that other cleaners can't remove

Question 2: what do you need by your three-compartment sink on the wall?

Answer:

a clock with a second hand to check how long stuff has been sanitized

Question 3: second sink in a 3-compartment sink

Answer:

rinse water (clean)

Question 4: water temp for quats sanitizers

Answer:

75F

Question 5: what do detergents do?

Answer:

penetrate and soften dirt

Question 6: sanitizing

Answer:

Reducing pathogens on a surface to safe levels.

Question 7: what kind of cleaner would be good for baked-on grease?

Answer:

detergent

Question 8: what is special about abrasive cleaners?

Answer:

they have a scouring agent that helps scrub hard-to-remove dirt - can scratch the surfaces.

Question 9: why must you clean up after diarrhea and vomit correctly?

Answer:

they can carry Norovirus which is very contagious Question 10: what should be included in the manufacturer's labels for foodservice chemicals ?

Answer:

directions for use & clear enough to read

Question 11: after what amount of time using a surface should you sanitize it?

Answer:

after 4 hours constant use

Question 12: cleaning

Answer:

removes food and dirt from a surface

Question 13: general-purpose detergents would remove...

Answer:

fresh dirt from food-contact and non-food contact surfaces

Question 14: 2 acceptable temps for chlorine sanitizers

Answer:

100F or higher / 75F or higher Question 15: how often should you clean/sanitize equipment that holds/dispenses TCS food?

Answer:

every day

Question 16: what should a cleaning storage area have?

Answer:

-good lighting -hooks for hanging tools -a utility sink for filling buckets/ washing tools -a floor drain for dumping dirty water

Question 17: chlorine bleach in 75F water should be less than what pH

Answer:

less than 8

Question 18: how to check the temp of a high-temp dishwasher?

Answer:

-maximum registering thermometer -temperature sensitive tape

Question 19: what to check before operating a dishwasher

Answer:

-water temp -water pressure -sanitizer levels

Question 20: which type of cleaner is good for burned-on grease?

Answer:

degreaser

Question 21: can you clean/sanitize stationary equipment?

Answer:

yes, you can take it apart and do it.

Question 22: do chemical sanitizing dishwashers use high temperatures?

Answer:

no, they can clean/sanitize at lower temps

Question 23: when to clean and sanitize surfaces

Answer:

-after use -before changing type of food -after handling raw TCS fruits and veg -if you are interrupted

Question 24: concentration range of chlorine sanitizer

Answer:

50-99 ppm Question 25: what to do FIRST to prepare your three-compartment sink BEFORE adding any water?

Answer:

clean and sanitize each sink and the drain board

Question 26: pH of water for iodine sanitizer

Answer:

• or more

Question 27: to heat sanitize - immerse in 171F water for how long?

Answer:

at least 30sec Question 28: after sanitizing a stationary equipment, what must you do after applying the sanitizer and BEFORE putting it back together?

Answer:

make sure it air-dries