SERVSAFE CHAPTER 10 STUDY EXAM QUESTIONS

PDF Download

SERVSAFE CHAPTER 10 STUDY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -85 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: dishwashing machine sanitize but using either...

Answer:

Hot water or a chemical sanitizing solution

Question 2: for quats, the water pH should be...

Answer:

as per manufacturer's recommendation

Question 3: keep the machine clean and prepare items for cleaning

Answer:

for operating your dishwasher you need to scrape items before washing them. If necessary, I want to be rinsed or pre-soaked this may be necessary when handling items with dried on food Question 4: how many inches off the floor should tableware and utensils be stored? Protect them from dirt and moisture

Answer:

• inches or 15 cm

Question 5: Clean and sanitize drawers and shelves before storing clean items

Answer:

What is the proper way to store glasses and cups?

Question 6: Does the dishwasher needs to have a built-in thermometer the checks water temperature at the manifolds?

Answer:

tes Question 7: sanitizer is a mix of chemical sanitizer and water. the ratio of sanitizer to water is critical. what can happen?

Answer:

too little sanitizer may make the solution weak and useless. too much sanitizer dan also leave a bad taste in items or corrode metal.

Question 8: Cleaning removes...

Answer:

food and other dirt from the surface Question 9: High temperature dish washing machines must have right staff with a n irreversible record of the highest temperature reached during the sanitizing rinse. this ensures...

Answer:

that's the dishwasher can reach correct sanitizing temperatures during operation

Question 10: never use one type of cleaner in place of another unless...

Answer:

the intended use is the same

Question 11: for iodine, water hardness should be...

Answer:

as per manufacturer's recommendation Question 12: what is step 2 of cleaning and sanitizing a three compartment sink?

Answer:

What items in the first thing. Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Change the water and detergent on the sides are gone or the water is dirty

Question 13: for three compartment sink provide o'clock with a secondhand. This will let...

Answer:

do handlers handlers time how long items have been in the sanitizer

Question 14: upside down on a clean and sanitize shelf or rack

Answer:

What is the correct way to store flatware and utensils? South can pick them up without touching food contact surfaces, which will help prevent the chancellor of pathogen such as Norovirus

Question 15: Floors walls ceilings and equipment services do not need to be...

Answer:

sanitize, however, they do need to be cleaned regularly. Does rents dust dirt and food residue from building up.

Question 16: what are the 3 types of common sanitizers?

Answer:

chlorine, iodine, and quaternary ammonium compounds aka quats Question 17: vomit or diarrhea can carry Norovirus, which is very contagious. Cleaning the services correctly can prevent...

Answer:

food from being contaminated Question 18: to check the concentration of a sanitizer solution, use a test kit provided by

Answer:

the chemical manufacturer or supplier Question 19: treating a master cleaning schedule, training her self to follow it, and monitoring the program to make sure it works

Answer:

The master cleaning schedule should include...Question 20: The second sink should be filled with clean water. This is not necessary if...

Answer:

items will be spray rinsed instead of being dipped

Question 21: besides soaking in water, heat sanitizing can also be...

Answer:

run through a high-temperature dishwasher

Question 22: Can extremely hot water also big food onto the items?

Answer:

yes

Question 23: operations must have procedures for cleaning up vomit and diarrhea

Answer:

Storage area should have...Question 24: The label and chemicals must include the directions for use and be clear enough to read. If chemicals are transferred to a new working container, the label on that container must list the common name of the chemical.

Answer:

develop an effective cleaning program for your operation, you must focus on through things: Question 25: While cleaning dishwasher operations, Play spray nozzles of food and foreign objects, remove mineral deposits when needed, fill change the clean water, and make sure detergent and sanitizer dispensers are filled

Answer:

when operating dishwasher operations, you need to follow the guidelines of the manufacturer but also you always need to...

Question 26: how long must the item be in contact with iodine or quats?

Answer:

30 seconds Question 27: for chlorine, if the water temperature is 100 F or more, then the water pH must be ____

Answer:

10 or less