SERVSAFE CHAPTERS 11 AND 12 EXAM QUESTIONS

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SERVSAFE CHAPTERS 11 AND 12 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: installing dishwashing equipment

Answer:

water pipes to equipment should be short, machine must be at least 6 inches from ground, materials should withstand wear, thermometer should be visible, information should be posted about temperatures

Question 2: hazard communication plan must include

Answer:

inventory of hazardous chemicals, labeling procedures, MSDS, employee training

Question 3: interior walls and ceilings

Answer:

ceramic tiles best in cooking areas; support structures should not be exposed

Question 4: three bowl sink procedure

Answer:

scrape all items, clean in the first sink, rinse in second sink, sanitize in third sink, air-dry all items

Question 5: factors influencing sanitizer effectiveness

Answer:

concentration, contact time, temperature, water hardness, pH

Question 6: abrasive cleaners

Answer:

remove hard to remove particles

Question 7: degreasers

Answer:

detergents that also have something to dissolve grease in them

Question 8: flight type machine

Answer:

high capacity, multiple tank

Question 9: detergents

Answer:

usually alkaline for dishwashers and general for anything else

Question 10: cleaning

Answer:

process of removing food and other types of soil from the surface of an object

Question 11: heat sanitation

Answer:

water at least 171 degrees for 30 seconds

Question 12: NSF seal

Answer:

national sanitation foundation seal is used on equipment that meets standards for safety and sanitation

Question 13: chemical sanitizing machine dishwashers

Answer:

allows to clean and sanitize at much lower temperatures

Question 14: conveyer dishwashing machine

Answer:

single or multiple tanks

Question 15: garbage containers should be

Answer:

leakproof, waterproof, pestproof, easy to clean, covered at all times, cleaned frequently inside and out

Question 16: mounting stationary equipment

Answer:

must be on legs at least 6" off floor or sealed to masonry base

Question 17: carpeting and other nonspecial flooring

Answer:

not for high-soil areas

Question 18: storing equipment

Answer:

clean and sanitize drawers and shelves, store glasses and cups upside down, store flatware with handles up, cover equipment

Question 19: dish machine operation

Answer:

check for cleanliness once a day, scrape, rinse or soak items first, check temp and pressure, check for soiled items after wash, air dry all items

Question 20: delimer or acid cleaners

Answer:

used on steam tables or somewhere that steam is common

Question 21: installing stationary tabletop equipment

Answer:

on legs at least 4" clearance between equipment and tabletop or sealed to countertop

Question 22: coving

Answer:

covers gap between wall and floor

Question 23: chemical sanitation

Answer:

immersion into specific concentration of solution

Question 24: sanitizing

Answer:

process of reducing the number of microorganisms on that surface to a safe level

Question 25: hard surface flooring

Answer:

excellent for restrooms and high soil areas

Question 26: carousel or circular dishwashers

Answer:

multiple tank

Question 27: machine dishwashing sanitizing with hot water

Answer:

should have a final sanitizing rinse of 180 degrees; if it has a stationary rack it must be 165 degrees

Question 28: OSHA requires employers to

Answer:

tell employees about chemical hazards, train employees on using them, develop communication plan

Question 29: frequency of cleaning and sanitizing of food-contact surfaces

Answer:

after each use, anytime you begin working with another type of food, after a task has been interrupted, at four-hour intervals if in constant use