SERVSAFE CHAPTERS 9 10 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTERS 9 & 10 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Water and Plumbing

Answer:

only water that is drinkable can touch food contact surfaces. water may come from the following.approved public water mains, private water sources that are regularly tested and maintained, closed portable water containers, or water transport trucks. only licensed plumbers can work in an operation.Create an airspace to prevent back flow

Question 2: Facility maintaining

Answer:

clean the operation on a regular basis, make sure all building systems work and are checked regularly, make sure the building is sound, control pests, mannequin the outside of the building correctly

Question 3: how to clean and sanitize a surface

Answer:

*scrape or remove food bits from the surface *wash the surface *rinse the surface *sanitize the surface *allow the surface to air dry

Question 4: sanitizer effectiveness

Answer:

concentration, temperature, contact time, water hardness, pH

Question 5: chemical sanitizing

Answer:

spray, dip, or soak items.

Question 6: Garbage guidelines

Answer:

garbage should be removed rom prep areas as quickly as possible. staff must be careful to not contaminate food and food contact surfaces.

Question 7: Cleaners

Answer:

must be stale, noncrosive, and safe to use. follow manufacturers instructions, do not use cleaner in place of another cleaner

Question 8: Three compartment sinks

Answer:

purchase sinks that true large enough to accommodate large equipment and utensils

Question 9: when to clean and sanitize

Answer:

*after they are used *before food handlers stat working with a different type of food *any time by for handlers are interrupted during a task and the items used may have been contaminated *after 4 hours if the items are in constant use

Question 10: cleaning and sanitizing stationary equipment

Answer:

*unplug the equipment *take removable parts off equipment *scrape or remove food from equipment surfaces *wash equipment surfaces *rinse equipment surfaces *sanitize equipment surfaces *allow surfaces to air dry

Question 11: Cleaning and sanitizing in a three compartment sink

Answer:

*rinse, scrape, or soak items before washing them *wash items in the first sink *rinse items in the second sink *sanitize items in the third sink *air dry items on a clean and sanitized surface

Question 12: storing tableware and equipment

Answer:

store tableware and utensils at least 6 inches off the floor, protect them from moisture, clean and sanitize drawers and shelves before storing clean items, store glasses and cups upside dow on a clean and sanitized shelf or rack, store flatware or utensils with handles up, clean and sanitize trays and carts used to carry clean tableware and utensils, keep the food-contact surfaces of stationary equipment covered until ready for use

Question 13: Hand washing stations

Answer:

required in areas used for food prep, service, and dishwashing. Must be well stocked and available at all times. cannot be blocked by portable equipment or full of dirty dishes. must have hot and cold running water, soap, a way to dry hands, a garbage container, and signage.

Question 14: Dishwasher Guidelines

Answer:

must be installed so that they are reachable and conveniently located, must keep utensils, equipment, and food-contact surfaces from becoming contaminated, use detergents and sanitizers approved by the local regulatory authority, purchase dishwashers able to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration. information regarding the settings must be posted on the machine, and clean dishwashers as often as necessary.

Question 15: Ventilation

Answer:

grease and condensation will build up n the operations walls and ceilings if the ventilation isn't working properly.

Question 16: Heat sanitizing

Answer:

water must be 171*F

Question 17: Dishwashing machines

Answer:

high temperature machines use hot water to clean and sanitize chemical sanitizing machines can clean and sanitize at lower temperatures

Question 18: Emergencies that affect the Facility

Answer:

power failures and refrigeration breakdowns, unauthorized people inside of a facility, broken water mains and breakdowns, terrorist contamination.

Question 19: Pest Prevention

Answer:

deny pests access to the operation, deny pests good, water, and shelter, work with a licensed pest control operator

Question 20: Lighting

Answer:

prep areas must be brighter than any there area