SERVSAFE CH.12 QUIZ EXAM QUESTIONS

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SERVSAFE CH.12 QUIZ EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Which thermometer should be used to monitor the temperature of the

sanitizing rinse in a dishwashing machine?

Answer:

Maximum registering Question 2: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up.

Question 3: After cleaning, mops and brooms must be stored

Answer:

Off of the floor, away from food Question 4: When sanitizing items by soaking in hot water, the item must be contact with the hot water for at least

Answer:

30 seconds

Question 5: What is cleaning?

Answer:

Reducing dirt from a surface

Question 6: Contains a scouring agent that helps scrub hard-to-remove dirt

Answer:

Abrasive cleaners Question 7: What is an acceptable sanitizing method and contact time for a food-contact surface?

Answer:

Soak the item in a chlorine solution for 7 seconds Question 8: A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to dry. Then the food handler put the machine back together. What mistake did the food handler make?

Answer:

Failed to rinse the machine after wiping it down with detergent and water

Question 9: Detergents that contain a grease-dissolving agent

Answer:

Degreaser

Question 10: What is the correct way to clean and sanitize a prep table

Answer:

remove food from the surface wash, rinse, sanitize, air dry

Question 11: Which cleaner is best for everyday cleaning?

Answer:

Detergent Question 12: Used for different cleaning tasks; contain surfactants that reduce tension between the dirt and the surface being cleaned

Answer:

Detergents

Question 13: Wiping cloths are permitted for use to

Answer:

Clean and sanitize tabletops if stored in a sanitizing solution.

Question 14: What should be done when throwing away chemicals?

Answer:

Follow label instructions and regulatory requirements.Question 15: The final rinse cycle of a high-temperature dishwasher must be at least

Answer:

180 degrees Question 16: What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit.

Question 17: What is sanitizing?

Answer:

Reducing pathogens to safe levels.

Question 18: Cups and bowls should be stored

Answer:

Upside down.Question 19: Used on mineral deposits and other dirt that cleaners cannot remove

Answer:

Delimers Question 20: If food-contact surfaces are in constant use, how often must they be cleaned?

Answer:

Every 4 hours.