SERVSAFE CHAPTER 12 AND 13 EXAM QUESTIONS

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SERVSAFE CHAPTER 12 AND 13 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Guidelines for protecting cleaned non food contact surfaces from getting contaminated

Answer:

• Storage - All items at least 6 inches off the floor and protected from dirt and moisture.

• Storage Surfaces - Need to be clean before storing clean items.

• Glasses and Flatware - need to be stored in racks, Glasses upside-down, and flatware with handles

up to protect food contact surfaces.

4.Stationary Equipment - Needs to be covered after cleaning to protect food contact surfaces from being contaminated.

Question 2: What factors influence the effectiveness of sanitizer?

Answer:

Concentration, temperature, contact time, water hardness, pH level of water

Question 3: When new equipment arrives what needs to be updated?

Answer:

The cleaning schedule and the staff on how to use it

Question 4: Flies spread ______ and feed on ____

Answer:

spread Shigella because when they land on something to feed, they leave their waste on the item they were feeding on and they feed on garbage and animal waste

Question 5: Most important part of manufacturers recommendations

Answer:

Concentration, contact time, temperature

Question 6: Guidelines for recyclables to avoid pests

Answer:

Cans and bottles need to be cleaned out before placing them in the recycle storage areas. They also need to be stored away from the building. Cardboard boxes need to be kept outside, and unavailable for rodents to chew or use for building their nests or bugs to lay eggs in

Question 7: How to deny pests when receiving?

Answer:

-Check all deliveries before they enter.-Use only Approved Reputable suppliers.-Refuse any shipments that have signs of pests.Question 8: You must have a ______ for filling/emptying buckets and washing cleaning tools.

Answer:

Utility sink

Question 9: Mops and brooms need to have .....

Answer:

Hooks or racks for hanging

Question 10: Sanitizing means...

Answer:

reducing the number of pathogens on a surface to safe levels using one of 2 methods

Question 11: Which insects would you call your PCO For?

Answer:

Flies, wasps and yellow jackets (do not attempt to remove hives or nests, or use any pesticide sprays) Question 12: What are Areas that need to be kept clean and monitored for bugs or rodents?

Answer:

Garbage, recyclables, and food and supply storage

Question 13: Steps when cleaning and sanitizing

Answer:

• Scape/remove food from surface being cleaned

• Wash

• Rinse

• Sanitize

• Allow them to air dry

Question 14: Guidelines for cleaning after people get sick

Answer:

• If vomit or diarrhea contacts surfaces in the operation is must be cleaned up correctly.

2.Have procedures in place and supplies for cleaning vomit and diarrhea to minimize contamination and exposure to food, surfaces, and people.

Question 15: What is integrated pest management?

Answer:

program that uses:

-prevention measures to keep pests from entering the operation

• control measures to eliminate those that do get inside.

Question 16: Guidelines after receiving treatment plan from pco

Answer:

• You will need to have your staff prepare the operation for any treatments before the PCO applies

them. This includes removing all food contact equipment from the areas, and covering stationary equipment in the treatment areas.

2.Once treatments have been applied, all food contact surfaces must be washed, rinsed and sanitized before any food preparation can be done.

3.Pesticides can only be stored in a separate area away from food, utensils, and equipment Pesticides should be applied when you are closed for business (after hours) and when staff are not working 4.Disposal of pesticides needs to be done by the PCO following the manufacturers' recommendations as well as any regulatory requirements.

Question 17: Guidelines for garbage to avoid pests

Answer:

limit storage inside, get it out of the building every shift, keep your containers clean and covered. Clean up any spills or leaks in areas where garbage is stored, including outside areas as well.

Question 18: When should dry cloths be replaced

Answer:

When visibly dirty

Question 19: What is an infestation?

Answer:

When pests have entered an operation in large numbers they multiply rapidly when they have all of their living requirements

Question 20: What should the service contract with a pco include?

Answer:

-Services that will be provided, regular and emergency visits -Time frame or length of your service contract -Any responsibilities on your part that need to be completed -Recordkeeping, schedules and chemicals being used in the operation.-MSDS - Safety data sheets to be stored onsite.-Pesticides - Chemicals used to destroy pests, usually insects.

Question 21: What is the chemical method of sanitizing?

Answer:

Dishwasher uses a chemical sanitizer

Question 22: How often do machine that dispense tcs foods need to be cleaned?

Answer:

Daily