SERVSAFE EXAMCHAPTER 10

PDF Download SERVSAFE EXAM>>CHAPTER 10 Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: NEVER

Answer:

--Dump mop water or other liquid waste into toilets or urinals --Clean tools in sinks used for >>Handwashing >>Food prep >>Dishwashing

Question 2: Sanitizer Effectiveness

{Water hardness and pH}

Answer:

--Find out what your water hardness and pH is from your municipality --Work with your supplier to identify the correct amount of sanitizer to use

Question 3: Sanitizer Effectiveness

{Contact Time}

Answer:

--The sanitizer must make contact with the object for a specific amount of time --Minimum times differ for each sanitizer

Question 4: When storing clean and sanitized tableware and equipment

Answer:

--Store them at least six inches (15 cm) off the floor --Clean and sanitize drawers and shelves before items are stored --Store glasses and cups upside down on a clean and sanitized shelf or rack --Store flatware and utensils with handles up --Cover the food-contact surfaces of stationary equipment until ready for use --Clean and sanitize trays and carts used to carry clean tableware and utensils

Question 5: [Chapter 10]

Answer:

CLEANING AND SANITIZING

Question 6: When using cleaners:

Answer:

--Follow manufacturers' instructions --Do NOT use one type of detergent in place of another unless the intended use is the same

Question 7: Chemicals

Answer:

--Only purchase those approved for use in foodservice operations --Store them in their original containers away from food and food-prep areas --If transferring them to a new container, label it with the common name of the chemical --Keep MSDS for each chemical --When throwing chemicals out, follow >>Instructions on the label >>Local regulatory requirements

Question 8: Setting up a three-compartment sink

Answer:

--Clean and sanitize each sink and drain board --Fill the first sink with detergent and water at least 110°F (43°C) --Fill the second sink with clean water --Fill the third sink with water and sanitizer to the correct concentration --Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer

Question 9: Clean-in-place equipment

Answer:

--Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer --Check local regulatory requirements

Question 10: Steps for cleaning and sanitizing Three-Compartment Sinks

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 11: To create a master cleaning schedule, identify

Answer:

--What should be cleaned --Who should clean it --When it should be cleaned --How it should be cleaned

Question 12: Surfaces can be sanitized using

Answer:

--Heat >>The water must be at least 171F°(77°C) >>Immerse the item for 30 seconds --Chemicals >>Chlorine >>Iodine >>Quats

Question 13: Dishwasher Operation Guidelines

Answer:

--Clean the machine as often as needed --Scrape, rinse, or soak items before washing --Use the correct dish racks

--NEVER overload dish racks --Air-dry all items --Check the machine's water temperature and pressure

Question 14: Chemical-sanitizing machines

Answer:

--Clean and sanitize at much lower temperatures --Follow the temperature guidelines provided by the manufacturer

Question 15: Food-contact surfaces must be cleaned and sanitized

Answer:

--After they are used --Before working with a different type of food --Any time a task was interrupted and the items may have been contaminated --After four hours if the items are in constant use Question 16: Consider the following when developing a plan for cleaning up vomit and diarrhea

Answer:

--How you will contain liquid and airborne substances, and remove them from the operation --How you will clean, sanitize, and disinfect surfaces --When to throw away food that may have been contaminated --What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use --When a food handler must wear personal protective equipment

Question 17: Develop a plan for cleaning up vomit and diarrhea

Answer:

--How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances --How to segregate contaminated areas from other areas --When staff must be restricted from working with or around food or excluded from working in the operation --How sick customers will be quickly removed from the operation --How the cleaning plan will be implemented

Question 18: Monitoring the cleaning program

Answer:

--Supervise daily cleaning routines --Check cleaning tasks against the master schedule every day --Change the master schedule as needed