SERVSAFE CHAPTERS 10-12 EXAM QUESTIONS

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SERVSAFE (CHAPTERS 10-12) EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 3 Chemical cleaners

Answer:

Chlorine Iodine Quats Question 2: Final sanitizing rinse in high temperature machines must be at least ___F

Answer:

180

Question 3: Surfaces can be cleaned using

Answer:

heat chemicals

Question 4: Handwashing sinks must only be used for

Answer:

handwashing

Question 5: The 7 HACCP principles

Answer:

Conduct a hazard analysis Determine critical control points (CCP) Establish critical limits Establish monitoring procedures Identify corrective actions Verify that the system works Establish procedures for record keeping and documentation

Question 6: Types of detergents

Answer:

General purpose detergents Heavy duty detergents

Question 7: backflow

Answer:

is the reverse flow of contaminants through a cross connection into a drinkable water supply Question 8: Floor-mounted equipment must be mounted on legs at least ___ inches high OR sealed to a

Answer:

6, masonry base

Question 9: Handwashing stations required in

Answer:

Restrooms Food prep areas Service areas Dishwashing areas

Question 10: cross-connection

Answer:

is a physical link between safe water and dirty water, which can come from drains or sewers

Question 11: general purpose detergents

Answer:

remove dirt from floors, walls, ceilings, prep surfaces and most equipment surfaces

Question 12: Compartments of 3 compartment sink

Answer:

1- detergent and water at 110F 2- clean water 3- water and sanitizer to correct concentration Question 13: Ways to achieve active managerial control in an operation:

Answer:

Training programs Manager supervision Incorporation of standard operating procedures HACCP

Question 14: How to clean and sanitize

Answer:

Scrape or remove food bits Wash Rinse Sanitize Allow to air-dry

Question 15: backflow prevention methods

Answer:

vacuum breaker air gap Question 16: Store clean and sanitized tableware and equipment __ inches off the floor

Answer:

6

Question 17: MSDS

Answer:

Material Safety Data Sheets

Question 18: Iodine and Quats contact time

Answer:

30 seconds

Question 19: Coving

Answer:

curved, sealed edge placed between the floor and wall

Question 20: In a kitchen, the flooring must be

Answer:

Smooth Durable Nonabsorbent Easy to clean Question 21: Cleaning tools and chemical storage area should have:

Answer:

Good lighting Hooks for hanging cleaning tools Utility sink Floor drain

Question 22: Chlorine contact time

Answer:

• seconds

Question 23: backsiphonage

Answer:

a vacuum created in the plumbing system that sucks contaminants back into the water supply