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PDF Download SERVSAFE CHAPTER 9 & 10 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Hand Washing Stations: MUST have
Answer:
-Hot and cold running water -Soap -A way to dry hands -Garbage container -Signage Question 2: Water and Plumbing: Cross-Connection
Answer:
- A physical link between safe water and dirty water.
Cross-connection is dangerous because it can cause backflow
Question 3: 5 steps for cleaning and sanitizing
Answer:
1) scrape or remove bits of food
2) wash the surface
3) rinse the surface
4) sanitize the surface
5) allow surface to airdry
Question 4: Dish-washing Machines: Installation
Answer:
Must be installed so they are reachable and conveniently located. Installation must also keep utensils, equipment, and other food-contact surfaces from becoming contaminated
Question 5: What water temperature is need for effective use of iodine?
Answer:
68 degrees
Question 6: Garbage
Answer:
Garbage can attract pests and contaminate food, equipment and utensiks if not handled correctly
Question 7: Cleaners
Answer:
Cleaners must be stable, noncorrosive, and safe to use. Ask your supplier to help you pick cleaners that meet your needs.
Question 8: What four times must food contact surfaces be cleaned?
Answer:
-after they are used -before food handlers start working with a different type of food -after four hours of constant use -any time food handlers are interrupted during a task and the items being used may have been contaminated
Question 9: Lighting
Answer:
Good lighting makes it easier to clean things in your operation
Question 10: Hand Washing Stations
Answer:
Should be put in areas that make it easy for staff to wash their hands often. Required in restrooms, food prep, service, and dishwashing. Handwashing sinks should only be used for handwashing nothing else.
Question 11: What water temperature is need for effective use of quats?
Answer:
75 degrees
Question 12: Ventilation
Answer:
Ventilation improves the air inside an operation. It removes heat, steam, and smoke from cooking lines.It also eliminates fumes and odors. If ventilation systems are not working correctly, grease and condenstaion will bulid up on walls and ceilings
Question 13: Water and Plumbing
Answer:
Only water that is drinkable can be used for the preparation of food and come in contact with food-contact surfaces Question 14: Water and Plumbing: Installation and maintenance
Answer:
Plumbing that is not installed or maintained correctly can allow drinkable and unsafe water to be mixed.This can cause foodborne-illness outbreaks
Question 15: Tabletop equipment
Answer:
Put tabletop equipment on legs at least 4 inches high
Question 16: Steps when cleaning and sanitizing using a three compartment sink
Answer:
1) scrape or remove bits of food
2) wash items in the first sink
3) rinse items in the second sink
4) sanitize items in the third sink
5) allow surface to airdry
Question 17: What water temperature is need for effective use of chlorine?
Answer:
between 100 and 75 degrees Question 18: Water and Plumbing: Backflow Prevention
Answer:
- Backflow is the reverse flow of contaminants through a cross-connection
Best way to prevent backflow is to avoid creating a cross-connection. Do NOT attach a hose to a faucet unless a backflow prevention device is attacjed Question 19: Dish-washing Machines: Cleaning
Answer:
Clean dishwashers as often as necessary Question 20: Sanitizers: Heat sanitizers
Answer:
Water must be at least 171 F and items must be soaked for at least 30 seconds Question 21: 5 main factors that influence the effectiveness of chemical sanitizers
Answer:
-pH -water hardness -contact time -temperature -concentration
Question 22: Floor-mounted equipment
Answer:
Put floor-mounted equipment on legs at least 6 inches high Question 23: Dish-washing Machines: Supplies
Answer:
Use detergents and sanitizers approved by the local regulatory aouthority
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