SERVSAFE CHAPTER 12 STUDY QUESTIONS ANSWERS

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EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -37 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What can reduce the effectiveness of a chemical sanitizer?

• Leftover detergent
• Air temperature
• Density of equipment
• The water's oxygen level

Answer:

Leftover detergent

Question 2: Which cleaner is best for removing baked-on food in pots and pans?

• Detergent
• Degreaser
• Delimer
• Abrasive cleaner

Answer:

Abrasive cleaner

Question 3: What are the three most common types of chemical sanitizers?

• Chlorine, iodine, and quats
• Chlorine, alcohol, and disinfectant
• Iodine, alcohol, and quats
• Iodine, steam, and alcohol

Answer:

. Chlorine, iodine, and quats Question 4: When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

• common name of the chemical.
• expiration date of the chemical.
• date the chemical was transferred.
• name of the person who transferred the chemical.

Answer:

common name of the chemical.

Question 5: What is the correct way to clean and sanitize a prep table?

• Air-dry, remove food from surface, rinse, sanitize, clean
• Remove food from surface, rinse, clean, sanitize, air-dry
• Sanitize, remove food from surface, clean, rinse, air-dry
• Remove food from surface, clean, rinse, sanitize, air-dry

Answer:

Remove food from surface, clean, rinse, sanitize, air-dry

Question 6: What is the minimum temperature that water must be to sanitize surfaces?

• 140°F (60°C)
• 165°F (74°C)
• 171°F (77°C)
• 180°F (82°C)

Answer:

171 Question 7: A busser poured some cleaner from its original container into a smaller working container. What else does the busser need to do?

• Label the working container with its contents.
• Read the safety data sheet (SDS) for the cleaner.
• Use a new wiping cloth when first using the working container.
• Note on the original container that some cleaner was put into a working container.

Answer:

Label the working container with its contents.Question 8: When should the sanitizer solution be changed in a three-compartment sink?

• After 10-15 minutes
• When the concentration drops
• When the water appears different
• When dishes don't appear to be as clean

Answer:

When the concentration drops

Question 9: The first step in cleaning and sanitizing items in a three-compartment sink is

• air-drying items.
• washing items in detergent.
• immersing items in sanitizer.
• rinsing, scraping, or soaking items.

Answer:

rinsing, scraping, or soaking items.Question 10: 29. What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?

• 1 inch (3 centimeters)
• 2 inches (5 centimeters)
• 4 inches (10 centimeters)
• 6 inches (15 centimeters)

Answer:

• inches (15 centimeters)

Question 11: What step must managers take after creating a master cleaning schedule and training staff on how to use it?

• Monitor the cleaning program
• Determine what should be cleaned
• Determine who should do each task
• Time staff on how long they take to clean

Answer:

Monitor the cleaning program