SERVSAFE-CHAPTER 10 EXAM QUESTIONS

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SERVSAFE-CHAPTER 10 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Which type of thermometer can read temperature without touching the item's surface?

Answer:

Infrared Question 2: When reheating partially cooked food for service, what minimum internal temperature must be reached?

Answer:

165 degrees F for 15 seconds Question 3: If food-contact surfaces are in constant use, how ofter must they be cleaned and sanitized?

Answer:

Every 4 hours

Question 4: What is the minimum internal temperature for stuffed pork chops?

Answer:

155 degrees F for 14 seconds

Question 5: What must food handlers do to make sure sanitizing solution for use on food surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit.

Question 6: What is sanitizing?

Answer:

Reduce pathogens to safe levels

Question 7: How many compartments should dish washing sink have?

Answer:

Three (3)

Question 8: What should be done when throwing away chemicals?

Answer:

Follow label instructions and regulatory requirements.Question 9: What is the only completely reliable method for preventing backflow?

Answer:

Air gap

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

Answer:

Remove food from the surface, wash, rinse sanitize, and air-dry.

Question 11: When is it acceptable to eat in an operation?

Answer:

When sitting in the break area

Question 12: What is an important measure for preventing foodborne illness?

Answer:

Controlling time and temperature

Question 13: Name each section of a dish washing sink.

Answer:

Wash, Rinse and sanitize.

Question 14: Parasites are commonly linked with what type of food?

Answer:

Seafood

Question 15: What is the purpose of a food-safety management system?

Answer:

Identify and control possible hazards throughout the flow of food.Question 16: A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. The the 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 air 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 17: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up Question 18: Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

Answer:

Maximum registering Question 19: What is the problem with storing raw ground beef about prepped salads?

Answer:

Cross-contamination

Question 20: At what minimum temperature should hot TCS food be held?

Answer:

135 degrees F