SERVSAFE CHAPTERS 10-12 EXAM QUESTIONS

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SERVSAFE CHAPTERS 10-12 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -73 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which of the following situations would require a restaurant to acquire a variance?

Answer:

Curing bacon in-house Smoking salmon to preserve it Sprouting seeds or beans in-house Custom processing deer meat (venison) Offering live shellfish from a display tank Question 2: Determining where in your operation hazards might be possible is an example of which HACCP principle?

Answer:

Conducting a hazard analysis

Question 3: Sanitizing

Answer:

reduces pathogens on surface safe levels Question 4: what do you provide to time how long items are sanitizing in the solution

Answer:

a clock with a 2nd hand

Question 5: when should in place equipment wash cleaned and sanitized

Answer:

every day unless told otherwise

Question 6: NEVER dump mop water/liquid waste into...

Answer:

toilets or urinals Question 7: Checking that a plan is working by using charts, records, etc, is an example of which HACCP principle?

Answer:

Checking that a plan is working by using charts, records, etc, is an example of which HACCP principle?Question 8: factors that influence the effectiveness of sanitizer:

Answer:

concentration water temperature contact time water hardness pH

Question 9: Dishwashers

Answer:

Must be able to measure:

water temperature water pressure cleaning and sanitizing chemical concentration

NO CHEMICAL REQUIREMENTS; RIGHT WATER PRESSURE AND TEMP

Question 10: Sanitizing with heat:

Answer:

soaking in hot water at least 171°F for 30 seconds or place in a high-temperature dishwasher

Question 11: Abrasive cleaners

Answer:

contains scouring agent, helps scrub hard-to-remove dirt Question 12: Identifying steps that should be taken if a critical limit is not met, is an example of which HACCP principle?

Answer:

Identifying corrective actions

Question 13: Requires Variance

Answer:

smoking food for preservation using food additives or vinegar so it doesn't need time and temp control curing food custom processing animals ROP method packaging fresh juice on-site for later sale sprouting seeds or beans offering live shellfish from a display case

Question 14: service sinks/mop sinks

Answer:

for disposing of wastewater and cleaning mops Question 15: What mark or seal might indicate that a piece of equipment has been certified to be easy to clean, durable, and resistant to damage?

Answer:

NSF Mark

Question 16: Recommended for walkways and parking lots

Answer:

Concrete and asphalt Question 17: After critical limits have been created, determine the best way for your operation to check them. This is an example of which HACCP principle?

Answer:

Establishing monitoring procedures

Question 18: Steps to clean & sanitize:

Answer:

Scrape Wash Rinse Sanitize Air dry

Question 19: imminent health hazards

Answer:

significant threat or danger to health that requires immediate correction to prevent injury Question 20: What organization makes specific recommendations for controlling common risk factors for foodborne illness? (Public Health Interventions)

Answer:

FDA

Question 21: Vacuum sealing and packaging ROP food would require a variance.

Answer:

True

Question 22: Cutting boards

Answer:

synthetic or wooden (nonabsorbent hardwood); free of cracks and seams

Question 23: Delimers

Answer:

used on mineral deposits/other dirt that cleaners can't remove

Question 24: WASH

Answer:

fill with detergent and water at least 110°F use a brush, cloth towel, or nylon scrub pad to loosen dirt change water when suds are gone or water is dirty