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SERVSAFE CHAPTER 9-10 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Cleaning the Premises
Answer:
Nonfood-contact surfaces must be cleaned regularly. Examples include floors, ceilings, equipment exteriors, restrooms, and walls. Regular cleaning prevents dust, dirt, and food residue from building up.
Question 2: Tabletop equipment
Answer:
Put tabletop equipment on legs at least 4 inches high. Or, seal it to the countertop
Question 3: Settings
Answer:
Purchase dishwashers that have the ability to measure the following: water temperature, water pressure, and cleaning and sanitizing chemical concentration
Question 4: Cleaners
Answer:
Must be stable, noncorrosive, and safe to use. Ask your supplier to help you pick cleaners that meet your needs.
Question 5: Supplies
Answer:
Use detergents and sanitizers approved by the local regulatory authority
Question 6: Installation
Answer:
Dishwashers must be installed so that they are reachable and conveniently located. That installation must also keep utensils, equipment, and other food-contact surfaces from becoming contaminated.Always follow the manufacturer's instructions when installing, operating, and maintaining dishwashers
Question 7: How and when to clean and sanitize
Answer:
All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers.However, any surface that touches food, such as knives, cutting boards, or prep tables, must be cleaned and sanitized.
Question 8: Storing Tableware and Equipment
Answer:
Once utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from contamination.
Question 9: Cleaning
Answer:
Clean dishwashers as often as necessary. Follow the manufacturer's recommendations and local regulatory requirements.
Question 10: Chemical sanitizing
Answer:
Three common types are chlorine, iodine, and quaternary ammonium compounds, or quats.
Question 11: Handwashing stations
Answer:
Should be put in areas that make it easy for staff to wash their hands often. Required in restrooms and in areas used for food prep, service, and dishwashing. And may only be used for washing hands, for for anything else.
Question 12: Dishwashing sinks
Answer:
many operations use three-compartment sinks to clean and sanitize items manually in the operation.Purchase sinks that are large enough to accommodate large equipment and utensils. You should also have other methods for cleaning these items, such as cleaning them in place.
Question 13: Sanitizers
Answer:
Food-contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals.
Question 14: Garbage
Answer:
Can attract pests and contaminate food, equipment, and utensils if not handled correctly. To control correctly consider the following: garbage removal, cleaning of containers, indoor containers, indoor containers, designated storage areas, outdoor containers
Question 15: Manual Dishwashing
Answer:
Operations often use a three-compartment sink to clean and sanitize large items.
Question 16: Heat sanitizing
Answer:
One way to sanitize items is to soak them in hot water. For this method to work, the water must be at least 171 degrees F. The items must be soaked for at least 30 seconds. Another way to sanitize items is to run them through a high-temperature dishwasher.
Question 17: Ventilation
Answer:
Improves the air inside an operation. Removes heat, smoke, and steam from cooking lines.
Question 18: Floor-mounted equipment
Answer:
Put floor-mounted equipment on legs at least 6 inches high. Another option is to seal it to a masonry base
Question 19: Machine Dishwashing
Answer:
Dishwashing machines sanitize by using either hot water or a chemical sanitizing solution.
Question 20: Lighting
Answer:
Good lighting makes it easier to clean things in your operation. It also provides a safer environment.
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