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SERVSAFE CHAPTER 9 AND 10 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -49 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: -Food contact surfaces must be sanitized after they have been cleaned and rinsed
Answer:
How do you sanitize?
Question 2: lightning
Answer:
A sudden spark, or energy discharge, caused when electrical charges jump between parts of a cloud, between nearby clouds, or between a cloud and the ground.
Question 3: Floors, walls, and ceilings
Answer:
smooth and durable. this makes cleaning waier and must be regularly maintained. equipment must meet certain standards if it will come in contact with food service.
Question 4: equipment
Answer:
The NHF require that it be nonabosorbant, smooth, and corrosion resistant
Question 5: keep the machine clean, preparing items for cleaning, loas dish racks, drying items, monitoring
Answer:
Manual Dishwashing
Question 6: concentration
temperature contact time water hardness pH
Answer:
How to clean and sanitize
Question 7: MSDS
Answer:
Occupational Safety and Health Administration
Question 8: Installing and Maintaining Equipment
Answer:
floor mounted equipment: on legs at least 6 inches high or seal it to a masonry base
Tabletop equipment: on legs at least 4 inches high or seal it to countertop
Question 9: -storage (store atleast 6in (15cm) off floor; protect from dirt and moisture) -storage surfaces (clean and sanitize drawers and shelbes before storing clean items there) -glasses and flatware (store upside down on clean and sanitized shelf or rack; handles up when stored) -trays and carts (clean and sanitize trays and carts as often as needed; check them daily) -stationary equipment (keep food-contact surfaces of stationsry equipment covered until ready for use
Answer:
Cleaning the Premises
Question 10: Environmental Protection Agency
Answer:
ppm
Question 11: supervise daily cleaning routines
check all cleaning tasks against the master schedual every day change master schedual as needed for changes in the menue
Answer:
Chlorine
Question 12: water temperature greater than or equal to 100F
sanitizer concentration 50-99 ppm Sanitizer contact time greater than or equal to 7 seconds
Answer:
Iodine Question 13: the temperature of the final sanitizing rinse must be at least 180, for stationary rack, single-temperature machines, it must be at least 165
Answer:
DishWasher Operation
Question 14: water temperature 75F
Sanitizer concentration follow manufactures recommendation sanitizer contact time greater than or equal to 30 seconds
Answer:
NSF
Question 15: Removing food and other dirt from a surface.
Answer:
Sanitizing Question 16: pots and pans are often cleaned by hand in a three-compartment sink
Answer:
high temperature dishwashing machine
Question 17: often cleaned and sanitized in a dishwashing machine
Answer:
washing larger items
Question 18: 1. Rinse scrape or soak items before washing them
- wash items in the first sink
- rinse items in the second sink
- sanitize items in the third sink - NEVER rinse items after sanitizing them
- air-dry items on a clean sanitized surface
Answer:
storing tableware and equipment guidelines
Question 19: Vacuum Braker
Answer:
mechanical device that prevents backsiphnage by closing a check valve and sealing the water supply line shut when water flow is stopped Question 20: 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.
Answer:
Material safety data sheets Question 21: After used, Before food handlers start working with diff types of food, Anytime food handlers are interrupted, after 4 hours if in constant use.
Answer:
cleaning and sanitizing equipment
Question 22: detergent and water must be at least 110
Answer:
second sink
Question 23: Backflow
Answer:
the reverse flow of contaminants through a cross-connection into a drinkable water supply
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