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PDF Download SERVSAFE CHAPTER 9&10 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -37 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: table top standards
Answer:
cleaned and sanitized regularly
Question 2: storage of glassware and utensils
Answer:
store upside down
Question 3: how to store cleaning tools and supplies
Answer:
store in a clean dry environment and in original containers away from food
Question 4: what should be in a storage area
Answer:
cleaning and sanitizing agents cleaning tools
Question 5: Concentration
Answer:
A measurement of how much solute exists within a certain volume of solvent
Question 6: Backflow
Answer:
the reverse flow of contaminants through a cross-connection into a drinkable water supply
Question 7: requirements for a hand washing station
Answer:
a way to dry hands a garbage can signage soap and hot/cold water working correctly conveniently located
Question 8: high intensity dish washing machines
Answer:
clean as often as necessary follow manufacturers' recommendations follow local regulatory requirments
Question 9: cleaning
Answer:
The process of washing a soiled object with soap and water
Question 10: ways to develop an effective cleaning program
Answer:
- prepare and document the program
- Identify the process flow and cleaning strategies/process for each environment
- review equipment
- consider cleaning agents
- consider water supply
- support program
- Train
- maintain
Question 11: Backsiphonage
Answer:
high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply
Question 12: heat sanitizing
Answer:
water must be 171 degrees and soaked for 30 seconds
Question 13: 5 steps to cleaning using a 3 compartment sink
Answer:
scrape clean wash with soap and hot water rinse in hot water soak in sanitizer air dry
Question 14: OSHA
Answer:
Occupational Safety and Health Administration
Question 15: Master cleaning schedule
Answer:
what to clean, who to clean, when to clean, and what equipment to use
Question 16: storage of table and linens
Answer:
store in proper location away from food and chemicles
Question 17: requirements for instillation and maintenance
Answer:
have reliable sources install and maintain equipment
Question 18: air gap
Answer:
Gap that separates water supplies from contaminating sources. Prevents backflow
Question 19: NSF
Answer:
National Sanitation Foundation
Question 20: Chemical Sanitizing
Answer:
Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.
Question 21: handling vomit and human waste
Answer:
have a plan that states how to contain and remove how to clean and sanitize when to throw away contaminated food what equipment is needed when to wear gloves
Question 22: how should you store and label
Answer:
store in proper locations label with common name store in proper containers
Question 23: Quat sanitizer, time to submerge
Answer:
30 seconds
Question 24: Maniford
Answer:
diverse, varied
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