SERVSAFE CHAPTERS 12 13 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTERS 12 & 13 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: the first sink in a three-compartment sink is used for:

• cleaning
• rising
• sanitizing
• sterilizing

Answer:

a.Question 2: Besides chlorine, what are the chemical sanitizers approved for restaurants and operations?

• ammonia and isopropyl alcohol
• hydrogen peroxide and Quaternary ammonium
• Iodine and Quaternary ammonium
• Isopropyl alcohol and hydrogen peroxide

Answer:

c.

Question 3: Food, water, and shelter will NOT attract insects and rodents if recyclables are

stored in a(n):

• dry-storage room
• garbage compactor area
• clean, pest-proof container
• chemical storage unit

Answer:

c.Question 4: The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet.Which is performed incorrectly?

• the broom is hung on a hook
• the mop is stored in a bucket
• the tools are cleaned but not sanitized
• all tasks are preformed correctly

Answer:

c.Question 5: Using hard water when preparing a sanitizing solution will cause the sanitizer to be:

• dangerous
• more effective
• less effective
• useless

Answer:

c.

Question 6: What is the correct way to clean a cutting board?

• wash, rinse, and sanitize
• wash, sanitize and rinse
• wipe, rinse and sanitize
• wipe, wash, and sanitize

Answer:

a.Question 7: Which method is best for ensuring correct concentration of a chemical sanitizer in a 3-compartment sink?

• adding more solution every 4 hours
• testing using an appropriate stripe
• changing the solution at the end of each
• checking the color of the solution frequently

Answer:

b.

Question 8: Which is a sign of pest infestation?

• an opening around a pipe under the handwashing sink
• dropping around baseboards in the prep area
• rips in the screen door
• an air gap

Answer:

b.

Question 9: What precautions should a food handler take when cleaning up vomit?

• determine the correct sanitizer to use
• wash hands before protective equipment
• wear personal protective equipment
• notify the local regulatory authority

Answer:

c.Question 10: What method of pest control can a person in charge or staff member perform?

• installing electrical insect control devices above food prep areas
• routinely inspecting incoming shipments of food or supplies for insects
• using predators such as cats or snakes to patrol the operation while closed
• regulatory spraying poison in places insects or rodents may roam or nest

Answer:

b.

Question 11: Where must food handlers dispose of waste water?

• service sink
• toilet or urinal
• hand sink
• three-compartment sink

Answer:

a.Question 12: Which method is the correct way to dry tableware, equipment, and food contact surfaces?

• sanitary wipes
• air dryinh