SERVSAFE: FACILITIES, CLEANING, AND SANITIZING, AND

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SERVSAFE: FACILITIES, CLEANING, AND SANITIZING, AND

PEST MANAGEMENT EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -70 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the requirements for installing dishwashing machines?

Answer:

-The machine must be six inches (fifteen centimeter) Off the floor -Key information about using the machine should be posted on it (water temperature, conveyor speed, and water pressure)

Question 2: Why must MSDS be accessible to employees?

Answer:

Employees have a legal right to see and MSDS for any hazardous chemical they work with Question 3: What are some reasons why you should not apply pesticide in your operation yourself?

Answer:

-Pesticides that are applied the wrong way may be ineffective or harmful -Pests can develop a resistance and immunity to some pesticides -Each region has its own pest-control problems -Some pest-control measures are more effective than others -Some pesticides are not approved for use in foodservice operation

Question 4: What are the requirements if an operation uses a private well?

Answer:

*Generally, wells must be tested at least once a year, and the test reports kept on file *Operations that use a well should check with their local regulatory authority for information on inspections, testing, and other requirements Question 5: What is included in a properly set-up-three-compartment sink station?

Answer:

-Area for rinsing away food or food or for scraping food into garbage containers -Drain boards to hold both soiled and clean items -Thermometer to measure water temperature -Chemical test strips to check sanitizer concentration -Clock with a second hand that allows employees to time how long items have been immersed in sanitizing sink

Question 6: Where do rats typically nest?

Answer:

-In holes located in quiet places -Near food and water and possibly next to buildings Question 7: What should be included in your storage area for cleaning tools and supplies?

Answer:

-Hooks for hanging cleaning tools to dry -Floor drain for dumping dirty water -Utility sink for filling buckets and washing cleaning tools Question 8: What process must be followed to clean and sanitize surfaces effectively?

Answer:

The surfaces must first be cleaned and rinsed, before being sanitized Question 9: What are the requirements for nonfood-contact surfaces exposed to splash, spillage, or good soiling?

Answer:

-Smooth -Nonabsorbent -Corrosion-resistant -Free of unnecessary ledges, projections, and crevices

Question 10: If pesticides are stored in the operation, what are the requirements?

Answer:

-Keep them in their original container -Store them in a secure location away from food, utensils and equipment -Check both manufacturer's directions and local regulations before throwing them out -Keep the pesticide's MSDS on the premises Question 11: What should be considered when designing a facility to keep food safe?

Answer:

-How to minimize the time food spends in the temperature danger zone -How to minimize the risk of cross-contamination -How to ensure equipment is easy to clean -How to ensure good personal hygiene Question 12: How can utensils, tableware, and equipment, be chemically sanitized?

Answer:

Immerse them in a specific concentration of sanitizing solution for a specific amount of time -Rinse, swab, or spray them with the appropriate sanitizing solution

Question 13: What are some examples of cross-connection?

Answer:

*Running faucet located below the flood rim of the sink *Running hose in a mop bucket Question 14: What are the three steps in developing a cleaning program in your operation?

Answer:

-Create a master cleaning schedule -Train your employees to follow the master cleaning schedule -Monitor the cleaning program to make sure it works

Question 15: what are the three basic goals of an IPM program?

Answer:

-Deny pests access to establishment -Deny pests food and shelter -Work with a licensed PCO to eliminate pests that do enter

Question 16: What are the requirements for cleaning nonfood-contacts surfaces in the operation?

Answer:

Nonfood-contact surfaces such as floors, ceilings, equipment exteriors, restrooms, and walls must be cleaned regularly Question 17: What can you do to keep cleaning tools from contaminating surfaces?

Answer:

-Replace cleaning tools that are worn -Clean tools before putting them away -Assign tools for specific task

Question 18: What two methods can be used to heat-sanitize surfaces?

Answer:

-Immersion hot water -Running them through a high-temperature dishwashing machine

Question 19: What is the difference between cleaning and sanitizing?

Answer:

-Cleaning is the process of removing food and other types of soil from a surface, such as a prep table or plate -Sanitizing is the process of reducing the number of pathogens on a clean surface to safe levels

Question 20: What items are required in a handwashing station?

Answer:

-Hot and cold running water (water must be at least 100 degrees Fahrenheit/#8 degrees Celsius) -Soap -Means to dry hands (Single-use-towels and/or warm-air dryer) -Waste Container -Sign stating employees are required to wash hands before returning to work

Question 21: What should degreasers be used for?

Answer:

Removing burned-on grease