SERVSAFE MANAGER 7TH ED. CHAPTER 10 EXAM

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SERVSAFE MANAGER 7TH ED. CHAPTER 10 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer:

Clean and sanitize the sinks the sinks and drain boards.

Question 2: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface, wash, rinse, sanitize, air-dry.

Question 3: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how.Question 4: If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer:

Every 4 hours

Question 5: Pete the busser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Answer:

Label the working container with its contents.Question 6: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up.Question 7: What is the acceptable contact time when sanitizing food-contact surface?

Answer:

Soak the item in a chlorine solution for 7 seconds.Question 8: What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit.Question 9: What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer:

Maximum registering thermometer.

Question 10: Which feature is most important for a chemical storage area?

Answer:

Good lighting.