SERVSAFE MANAGER BOOK QUESTIONS CH 9-10 EXAM

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SERVSAFE MANAGER BOOK QUESTIONS CH 9-10 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -48 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cecelia mixed an iodine sanitizer with 68°F (20°C) water. A test kit showed the concentration was 8 ppm. She put a hotel pan in the solution for 30 seconds. Was the hotel pan sanitized correctly?

Answer:

no Question 2: Does this situation require the food handler to clean and sanitize the item being used? Jorge has used the same knife to shuck oysters for 2 hours.

Answer:

no Question 3: Tunya throws a burned hamburger into the open garbage can next to the sandwich line. Is this a safe or unsafe practice when handling garbage and garbage containers?

Answer:

safe Question 4: Food is rotated during storage so that the oldest products are used first. T/F this situation can lead to a pest infestation.

Answer:

false

Question 5: Does this situation require the food handler to clean and sanitize the item being used? Amanda has been slicing turkey on the same slicer from 8:00 a.m. to 12:00 p.m.

Answer:

yes Question 6: Recyclables are stored overnight in a clean container in the kitchen. T/F this situation can lead to a pest infestation.

Answer:

true

Question 7: What information should a master cleaning schedule contain?

Answer:

What should be cleaned, when, by whom, and how Question 8: A broken water main has caused the water in an operation to appear brown. What should the manager do?

Answer:

Contact the local regulatory authority before use.Question 9: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer:

• inches (10 centimeters).

Question 10: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up Question 11: A delivery driver brings a food delivery into the kitchen to be inspected. T/F this situation can lead to a pest infestation.

Answer:

true

Question 12: John cleans a garbage can on the floor drain grate, which is next to the grill. Is this a safe or unsafe practice when handling garbage and garbage containers?

Answer:

unsafe Question 13: Air curtains are installed around the back door of a kitchen. T/F this situation can lead to a pest infestation.

Answer:

false Question 14: Does this situation require the food handler to clean and sanitize the item being used? Bill has finished deboning chicken and wants to use the same cutting board to fillet fish.

Answer:

yes Question 15: The exterior of the operation has a three-inch hole. T/F this situation can lead to a pest infestation.

Answer:

true Question 16: What organization creates national standards for foodservice equipment?

Answer:

NSF

Question 17: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface, wash, rinse, sanitize, air-dry Question 18: Michelle throws empty cans into the recycling container, which is stored in the prep area. Is this a safe or unsafe practice when handling garbage and garbage containers?

Answer:

unsafe

Question 19: Was the cleaning tool or chemical used correctly? Andy used a chemical cleaner on the dishwashing machine. The sprayer on the bottle stopped working when it was only half empty, so he threw it in the garbage.

Answer:

no Question 20: Does this situation require the food handler to clean and sanitize the item being used? Kristen has returned to the slicer to continue slicing cheese after being called away to help with the lunch rush.

Answer:

yes Question 21: Jack mixed a quat sanitizer with 75°F (24°C) water. A test kit showed the concentration was correct according to the manufacturer's recommendations. He soaked some utensils in the solution for 30 seconds. Were the utensils sanitized correctly?

Answer:

yes Question 22: If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Answer:

Every 4 hours Question 23: Was the cleaning tool or chemical used correctly? Jasmina was about to take a plate out to a table and she noticed some drips on the edge of the plate. She grabbed a clean, dry cloth and wiped off the plate.

Answer:

yes

Question 24: Which feature is most important for a chemical storage area?

Answer:

Good lighting Question 25: Was the cleaning tool or chemical used correctly? Gail was in a rush to put a delivery away. She placed the cleaning chemicals on the top shelf of the shelving rack above the canned goods.

Answer:

no