SERVSAFE CHAPTER 10 STUDY SET EXAM QUESTIONS

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SERVSAFE CHAPTER 10 STUDY SET EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: George is getting ready to wash dishes in a three-compartment sink. What should his first task be?

Answer:

Clean and sanitize the sinks and drain boards

Question 2: Which feature is most important for a chemical storage area?

Answer:

Good lighting Question 3: Pete the buster poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Answer:

Label the working container with its contents Question 4: How should flatware and utensils that has been cleaned and sanitized to be stored?

Answer:

With handles facing up Question 5: If food-contact surfaces are in constant used, how often should they be cleaned and sanitized?

Answer:

Every four hours

Question 6: What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer:

Maximum registering thermometer

Question 7: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface, wash, rinse, sanitize, air-dry Question 8: What is the acceptable contact time when sanitizing food-contact surfaces?

• soak the item in very hot water for seven seconds
• soak the item in an iodine solution for seven seconds
• soak the item in a chlorine solution for seven seconds
• soak the item in an ammonia solution for seven seconds

Answer:

• soak the item in a chlorine solution for seven seconds

Question 9: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how Question 10: 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