SERVSAFE CHAPTER 12-15 EXAM QUESTIONS

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SERVSAFE CHAPTER 12-15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and

Answer:

Preventing cross-contamination Question 2: A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

Answer:

The inspector's identification

Question 3: 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 4: In what type of places are cockroaches typically found?

Answer:

Warm, moist, and dark Question 5: The three basic rules of an integrated pest management program are: work with a PCO; dent pest access; and

Answer:

Deny pest food, water, and a nesting or hiding place.

Question 6: Which feature is most important for a chemical storage area?

Answer:

Good lighting Question 7: In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Answer:

Guided discussion

Question 8: pesticides should be disposed of by

Answer:

PCO Question 9: After pesticides have been applied, food-contact surfaces should be...

Answer:

Washed, rinsed, and sanitized

Question 10: Who should apply pesticides?

Answer:

pest control operator

Question 11: The manager's respofor staff food safety training is to

Answer:

Make sure that staff have the knowledge and skills to keep food safe Question 12: What is an acceptable sanitizing method and contact time for a food-contact surface

Answer:

Soak the item in a chorine solution for 7 seconds Question 13: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up

Question 14: George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer:

Clean and sanitize the sink and drainboards

Question 15: Who is responsible for keeping food safe in an operation?

Answer:

Manager/operator

Question 16: When should staff receive food safety training?

Answer:

When hired, and then periodically after that

Question 17: All new staff should receive training on

Answer:

general food safety Question 18: Pete the buyer 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 19: If pesticides are stored in the operation, where should they be kept?

Answer:

In a secure location, away from food and equipment Question 20: If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer:

Every 4 hours

Question 21: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how

Question 22: What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer:

Maximum registering thermometer Question 23: 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 24: What is the first task in training a large group of servers to prevent contamination of food?

Answer:

Assess the training needs of the servers on this topic

Question 25: What type of smell may be a sign that cockroaches are present?

Answer:

Strong, oily Question 26: To deny pest food and shelter in outside dining areas and around your operation, it is important to

Answer:

Mow the grass

Question 27: Which agency enforces food safety in a restaurant?

Answer:

State or local regulatory authority Question 28: A backup of raw sewage and significant lack of refrigeration can result in

Answer:

Closure of the opera up the regulatory authority